Easter Sweet Ricotta Pie (Printable)

Creamy ricotta filling with lemon zest on tender pastry, ideal for spring gatherings.

# What You'll Need:

→ For the Pastry

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1 large egg yolk
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - 2 to 3 tablespoons cold water

→ For the Ricotta Filling

09 - 2 cups whole milk ricotta cheese, well drained
10 - 3/4 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - Zest of 2 lemons
14 - 1 tablespoon lemon juice
15 - 2 tablespoons all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/4 cup heavy cream

→ For Dusting

18 - Powdered sugar for serving

# How-To:

01 - In a large bowl, combine flour, sugar, and salt. Add cold butter and rub with fingertips until mixture resembles coarse crumbs.
02 - Mix in egg, egg yolk, and vanilla extract. Add water one tablespoon at a time until dough just comes together.
03 - Shape dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan.
05 - On a lightly floured surface, roll out dough to fit the pan. Gently press into bottom and sides, trim excess, prick base with fork, and chill for 10 minutes.
06 - In a large bowl, whisk together ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth.
07 - Pour filling into prepared pastry shell and smooth the top.
08 - Bake for 55 to 60 minutes until filling is set and lightly golden with a slight wobble in the center.
09 - Cool completely on a wire rack, then chill for at least 2 hours before slicing.
10 - Dust with powdered sugar just before serving.

# Expert Advice:

01 -
  • The filling tastes like spring captured in custard form, with fresh lemon brightness that feels almost impossibly light despite the richness.
  • You can make this ahead and keep it chilled, which means one less thing to panic about when hosting.
  • It's elegant enough for a celebration but straightforward enough that you won't feel like you're wrestling with temperamental pastry.
02 -
  • That wobble in the center when it comes out of the oven is your friend and means the filling will set creamy inside as it cools; a completely firm pie will actually be slightly rubbery.
  • Draining your ricotta is genuinely non-negotiable because wet ricotta will result in a soupy, undercooked filling that won't set properly no matter how long you bake it.
03 -
  • Freezing the cubed butter for ten minutes before making the pastry is a small move that dramatically improves your crust texture, giving you those little pockets of butter that create flakiness.
  • Taste your ricotta mixture before pouring it into the crust; if it tastes a bit bland, the filling will be too, so don't be shy about adjusting lemon zest or salt to make it taste bright and balanced.
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