Italian Ricotta Pie

This week we "went to Italy" and made Italian pizza, focaccia, risotto, and now a traditional ricotta pie to finish it off! (It was delicious!)

Prep Time: 10 minutes

Bake Time: 40 - 45 minutes

Total time: 55 minutes

The Pie Crust: Makes 1 Crust

• 80 g. (1/3 cup) butter
• 1 cup flour
• 1/2 tsp salt
• 2 - 3 TBSP water

Use a pastry blender to cut the butter into the flour. Add salt. Continue cutting in the butter until particles are the size of small peas.Sprinkle with water and stir with a fork until all the flour is moist. Don't get it too wet or sticky. Pour the mixture onto a sheet of saran wrap and fold the sides over to wrap it up. Pat it and shape it into a flat circle about 1 inch thick. Keep in the fridge or freezer until ready to use.

The Filling: For 1 Pie

• 1 pound (450 g.) ricotta cheese
• 3 eggs
• 1/2 cup + 2 TBSP sugar
• 1 tsp vanilla
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 TBSP lemon zest
• 1/2 tsp cinnamon
• Optional: 1/4 cup chocolate chips

Stir together ricotta and eggs until smooth. Stir in remaining ingredients. Pour into bottom pie crust and cover crust edges with foil. Bake at 160 C (325 F) for 30 min, remove foil, bake another 10 min.

Preheat oven to 325 degrees F.

Put 80 grams (1/3 cup) of room temperature butter in a bowl with 1 cup of flour.

Use a pastry blender to cut the butter into the flour. Add 1/2 teaspoon salt. Continue cutting in the butter until particles are the size of small peas.

Sprinkle with 2 to 3 tablespoons (TBSP) of water and stir with a fork until all the flour is moist. Don't get it too wet or sticky.

Pour the mixture onto a sheet of saran wrap and fold the sides over to wrap it up. Pat it and shape it into a flat circle about 1 inch thick. Stick your pie crust dough in the freezer while you make the filling.

Measure out 1 pound (about 450 grams) (about 2 of those container sizes pictured) of ricotta cheese in a bowl.

Stir together the ricotta and 3 eggs until smooth.

Stir in 1/2 cup plus 2 tablespoons (TBSP) sugar, 1 teaspoon vanilla, 1/2 cup milk, 1/2 cup heavy cream, 1 tablespoon (TBSP) lemon zest, and 1/2 teaspoon cinnamon. Optional: 1/4 cup chocolate chips.

Take your pie crust out of the freezer. Roll it out on the counter with a sheet of saran wrap on bottom and on top and some flour sprinkled in between. When it's big enough to fit in your pie plate, carefully lift it in and shape the edges how you want them.

Open the oven and pull out the rack. Place your pie crust on the rack and pour in the filling.

Wrap the edges of the pie crust with foil all the way around so that the crust doesn't burn. Bake for 30 minutes, then remove the foil and bake another 10 minutes, until the crust is golden and a toothpick or sharp knife inserted in the middle comes out clean. Let it cool completely, then refrigerate before serving.

Optional: Top with lemon zest, strawberries, and whipped cream.