Best Double Crusted Ricotta Pie Recipes

AUTHENTIC ITALIAN RICOTTA PIE

Steps:

• Preheat oven to 325°.
• Stir together ricotta and 6 eggs until smooth.
• Stir in sugar, vanilla, heavy cream, milk and cinnamon.
• Set aside filling.
• In medium mixing bowl, combine flour, baking powder and sugar.
• Cut in butter with pastry blender until chunks resemble coarse crumbs.
• Mix in lightly beaten eggs and vanilla extract just until incorporated.
• Divide dough in half, wrap tightly in plastic and refrigerate for at least 30 minutes.
• Roll out dough to fit into 2 greased pie plates.
• (Not too thick though, because this dough will expand due to the baking powder and eggs.)
• The dough is crumbly so I don't suggest fluting the edges.
• Pour the ricotta filling evenly into both pie pans.
• Shield edges of crust all the way around with foil and place pies in the oven.
• Bake for 30 minutes, then remove foil and rotate pies if needed so they cook evenly.
• Bake an additional 30 - 45 minutes, until crust is golden and a sharp knife inserted in the center comes out clean.
• Cool completely, then refrigerate before serving.
• Optional: garnish with whipped cream and lemon zest if desired.

DOUBLE-CRUSTED RICOTTA PIE

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray. Line bottom with parchment; spray parchment. Mix together ricotta, confectioners' sugar, yolks, salt, zest, cherries, and anise in a bowl.
• Let dough sit at room temperature 15 minutes. On a lightly floured surface, roll out smaller disk of dough 1/8 inch thick; using pan as guide, cut out an 8-inch round. Chill until firm. Meanwhile, roll out larger disk to an 11-inch round, about 1/4 inch thick; fit into bottom and up sides of pan, pressing and patching dough as needed.
• Spread filling over dough. Fold sides of dough over filling. Brush beaten egg over folded sides. Top with 8-inch disk; brush with beaten egg and sprinkle evenly with pistachios and granulated sugar. Chill 30 minutes. Bake on a baking sheet until golden, about 1 hour (tent with foil if browning too quickly). Let cool completely on a wire rack; remove from pan. Cut into wedges; serve with sauce.

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

RICOTTA PIE

Steps:

• To make the pie crust:
• Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Filling:
• Preheat the oven to 350 degrees F.
• In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

RICOTTA PIE

Steps:

• Preheat the oven to 375ºF
• Add the flour, powdered sugar, baking powder, lemon zest and salt to the bowl of a food processor, and pulse until well combined.
• Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
• With the motor running, add in the eggs and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
• Transfer the dough to a work surface dusted with flour. Divide the dough in half.
• Roll out half of the dough to a rough 11″ circle and place inside of a 9″ deep-dish pie plate, tucking the ends of the pastry underneath themselves to form an edge. Pierce the bottom of the pastry multiple times with a fork to allow the steam to escape when baking. Place the pastry in the freezer to chill while the oven preheats, or at least 10 minutes.
• Roll out the other half of the dough to a rough 10-inch circle. Place the pie dough on a flat surface (such as a sheet pan) that can fit in your refrigerator. Cover, and transfer to the refrigerator to chill.
• Remove the bottom crust from the freezer and line the pastry with a round piece of parchment paper and then add pie weights to fill (or dry rice or beans or lentils), making sure to push pie weights up against the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes.
• Remove from the oven and let cool for about 15 minutes.
• Meanwhile, make the filling: Add the (strained) ricotta to a large bowl. Whip it with a whisk for 30 seconds until lightened. Add the sugar, eggs, lemon juice, lemon zest, and almond extract and whisk together until well combined.
• Transfer the filling to the slightly cooled pie shell.
• Whisk together an egg with a bit of water to make an egg wash.
• Remove the rolled-out top crust from the refrigerator. Score the top crust with the fork in a lattice pattern by evenly pressing and dragging the fork on the pastry. You want to get a good score on it, but make sure not to cut through the pastry.
• Brush the egg wash on the top crust as well as on the edges of the baked bottom pie crust (this will help the top crust seal to the edges). Transfer the top crust pastry on top of the ricotta filling. Seal the top crust into the edges, and cut off any excess dough.
• Bake the pie on a rimmed baking sheet in the middle part of the oven for 40-50 minutes, or until the top is golden and shiny and the filling has just nearly puffed up throughout, leaving just a small portion in the middle that has not risen.
• Let cool for at last 2 hours. Serve at room temperature or cold.

RICOTTA CHEESE PIE I

Steps:

• Dissolve cornstarch in 1/2 cup milk.
• Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.

CAMILLE'S CRUSTLESS RICOTTA PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

RICOTTA SPINACH PIE

Steps:

• Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
• Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
• Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.