Sicilian Ricotta Pie

Watch the video here.

In a food processor, put

  • 1-1/2 cups flour
  • 3 tbsps caster sugar

Blend then add 1/2 cup of cold cubed butter

Blend about 4 pulses

Add 1 egg yolk and up to 3 tbsps cold water

Pulse till almost comes together – remove, wrap and refrigerate about 20 minutes

Roll dough and put into an 8″ or 9″ tart pan with removable bottom or a regular pie plate

Put crust into freezer for 1 hour.  Remove and line with 3 layers of plastic wrap and pie weights.

Bake at 400 degrees for 5 minutes

and then at 350 degrees for 15-20 minutes.  Remove from oven and remove pie weights  Set aside

In a mixer bowl, mix

  • 2 cups ricotta cheese
  • 6 tbsps caster sugar

Blend well and then add

  • grated peel of 1/2 lemon and 1/2 orange
  • 1/2 tsp vailla
  • 2 eggs and 1 yolk
  • 1/2 cup heavy cream

Blend well, pour into tart shell and bake at 375 for 30-40 minutes or until middle still jiggles a bit

Remove and cool completely and decorate as you wish!


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