Easter Ricotta Pie 🐣 - Crostata di Ricotta Pasquale 🐣 with sambuca

Love What UEAT
Mar 20
3 min read

Updated: Apr 21

Desserts & Treats#Eastereasterpie #ricottapie #easterdessert

NOTE: This recipe makes a 9” pie

INGREDIENTS FOR THE PIE DOUGH

2 1/2 cups (325 grams) of sifted all purpose flour

1/2 cup (115 grams) of unsalted butter (cubed and room temperature)

1/2 cup (100 grams) of sugar

2 eggs (room temperature)

INGREDIENTS FOR THE FILLING:

4 cups (960 grams) of “full fat” strained ricotta

3/4 cup (150 grams) of sugar

4 egg yolks (room temperature)

4 tablespoons (55 grams) of Sambuca or Anisette (optional)

DIRECTIONS OR THE PIE DOUGH

1) Place the flour on your working surface and make a “well” with your hands.

2) In a bowl, beat the eggs 🥚 with the sugar till all is well combined and then slowly pour the mixture into the “well” a bit at a time while incorporating the flour with a fork into the egg batter.

3) When you have finished pouring the beaten eggs it’s time to place the cubed butter 🧈 into the egg mixture and mash it all with a fork until the butter is well incorporated.

4) At this point, your are ready to work the rest of the flour into the egg mixture.

5) Collect your dough and form it into a ball and cut off 1/3 of the dough and place it in plastic wrap. This dough is needed to make the top strips of the pie. Wrap the 2/3 dough in plastic wrap and place both doughs into the refrigerator for an hour. For easier rolling, flatten out the doughs.

NOTE: THE DOUGH NEEDS TO BE WORKED TILL YOU ARE ABLE TO COLLECT IT ALL TOGETHER TO FORM A BALL. DO NOT KNEAD THE DOUGH.

6) With a paper towel, lightly butter the bottom and the sides of your baking dish and set your dish aside.

While the dough is in the refrigerator for an hour, you can prepare the ricotta filling

DIRECTIONS FOR THE PIE FILLING:

1) In a glass bowl, place the ricotta, sugar, egg yolks and Sambuca and with a fork or spatula, mix all the ingredients together.

2) Once all the ingredients are mixed well, it’s time to beat the mixture with a hand mixer to reach a creamy texture. (be sure eggs are well incorporated into the mixture) Place the bowl in the refrigerator util you are ready to roll out the dough.

TIME TO ROLL OUT THE DOUGH

1) Take the bigger piece of dough and place it on your working surface and roll it out with a rolling pin. Your dough needs to surpass the size of your pie dish by about 2 inch over the rim.

2) Gently lift your rolled out dough and place it into your pie dish. With the tip of your fingers, secure the dough to the bottom of your pie dish and around your pie dish.

3) With a bench scraper (or a knife) trim off the excess dough that is overlapping the pie dish.

4) Your are ready to pour the ricotta filling into the pie dish.

5) Roll out the smaller piece of dough(this dough is for the top strips) onto your working surface. Make sure that you roll out the dough to make long enough strips for the top of the pie.

6) With a pinwheel pastry cutter, cut the dough in approximately 1” inch strips, and place them vertically (about 3-4 strips) two inches apart from one another, and then 3-4 strips horizontally.

7) At this point, your pie is ready to go into a preheated 350 degree Fahrenheit (190 Celsius) for one (1) hour. However; we can’t say it often enough, every oven is different, so around the 50 minute mark check your pie. The pie needs to be a light golden/ brown color.