Name: Ricotta Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 200 g sugar; 200 g butter; 2 eggs; Lemon zest; 2 g baking powder; 2 g salt; 400 g flour

How to Make Ricotta Pie — Watch on YouTube →

Step by step

1
Wash the lemon well and grate its zest. Put it in a bowl and add the flour, the sugar, the baking powder and the salt. Mix well and add the very cold butter. Beat again for 5 to 10 minutes.
2
Once everything is combined, add the eggs and mix.
3
Once combined, turn the dough out onto the counter and bring it together using the fraisage technique (explained in the video). Wrap it in plastic wrap and refrigerate for an hour.
4
Take the dough out when it's ready, break it apart and bring it back together. Flour the counter and the dough. Roll it out with a rolling pin until it's the right size for the pan.
5
Place the dough in the pan. Trim the excess and shape it with your fingers so it looks neat. Prick the base with a fork. Then cut a square of aluminum foil and place it in the center.
6
Add something with weight on top to keep the crust from puffing up during baking. Bake at 180°C (350°F) for about 10 minutes. Take it out of the oven and brush it with egg. Return it to the oven for about 10 minutes or until the egg sets. Optional: you can cover the edges of the crust with aluminum foil to keep them from browning too much during baking.
7
For the filling, add the ricotta, the sugar, the cornstarch, the heavy cream and the eggs to a container. Beat until combined into a liquid mixture. Pour the filling into the crust up to near the edges.
8
Flour the counter and use the leftover dough. Knead and roll it out until it's roughly the diameter of the pan. Cover the pan with the dough and trim the excess. Brush the top with egg.
9
Bake the pie in the (previously preheated) oven at 180°C (350°F) for 40 to 45 minutes. Once the time is up, it will be ready to enjoy.