Ingredients

Pastry

210 grams (7.4 ounces) flour
4.5 grams (0.16 ounces) dry yeast
30 grams (1.06 ounces) cream (10-20% fat)
30 grams (1.06 ounces) milk
2 egg yolks
100 grams (3.5 ounces) butter
30 grams (1.06 ounces) sugar
0.5 teaspoons vanilla extract

Filling

500 grams (17.6 ounces) ricotta
2 eggs
60 grams (2.12 ounces) sugar
10 grams (0.35 ounces) vanilla sugar
1 tablespoon (8 grams) cornstarch
1 orange zest (optional)

Additionally

1 egg yolk
1 tablespoon warm water

Instructions

Step 1

1. Prepare a 25x20 cm (9.84x7.87 inch) baking mold.

Step 2

Use a non-stick mold or line it with parchment paper for easy removal of the pastry.

Step 3

2. Warm the milk and cream slightly. Ensure the butter is soft and at room temperature.

Step 4

Room temperature ingredients blend more smoothly, resulting in a better dough texture.

Step 5

3. Sift the flour into a mixing bowl, and add the dry yeast, cream, milk, egg yolks, butter, sugar, and vanilla extract.

Step 6

Sifting the flour helps remove lumps and aerates it, resulting in a lighter pastry.

Step 7

4. Knead the dough by hand or with a planetary mixer until it's smooth. Place the dough in an airtight container or a bag and refrigerate it overnight.

Step 8

Chilling the dough helps the gluten relax and develops the flavors.

Step 9

5. The next day, take the dough out of the fridge. If you used coconut sugar, note that the dough will appear brown. Using white sugar results in a lighter dough color.

Step 10

6. For the filling, combine ricotta, eggs, sugar, vanilla sugar, cornstarch, and orange zest. Mix until homogeneous.

Step 11

Ensure there are no lumps in the filling for a smooth texture.

Step 12

7. Divide the dough into two parts, with one part slightly larger than the other.

Step 13

The larger part will form the base, while the smaller part will be used for the lattice top.

Step 14

8. Roll out the larger part to a thickness of 3-4 mm (0.16-0.20 inches) and place it in the mold. Add the filling on top of the dough.

Step 15

9. Trim any excess dough and knead it back into the smaller piece of dough.

Step 16

10. Roll out the smaller piece to a layer of 2-3 mm (0.10-0.16 inches). Cut it into strips using a curly knife and weave a lattice over the filling.

Step 17

If you don't have a curly knife, a regular knife works fine too.

Step 18

11. Mix the egg yolk with warm water and brush it over the top of the lattice.

Step 19

12. Preheat the oven to 356°F (180°C). Bake the pie for about 40-50 minutes, or until it turns golden brown.

Step 20

Keep an eye on the pastry towards the end of baking to prevent over-browning.

Step 21

13. Allow the pie to cool. If desired, sprinkle with powdered sugar. Store any leftovers in the fridge.

Step 22

Letting the pie cool before slicing will help retain its shape.

Servings

Why stop at serving straight from the oven? Dust your warm pastry with a light touch of powdered sugar for extra sweetness and a little elegance. A dollop of whipped cream or a scoop of vanilla ice cream can turn this dessert into an instant favorite. Want to go gourmet? Pair each slice with a swirl of raspberry coulis for a pop of color and a tart bite that complements the creamy filling. And if you’re in a brunch kind of mood, this pastry goes wonderfully beside fresh fruit and a steaming mug of coffee or tea. Whether it’s plated neatly for a special occasion or served casually at a family picnic, this ricotta lattice pastry is bound to steal the show every single time.

Equipment

Mixer

Use a planetary mixer to keep your hands free or a hand mixer if that’s what you have!

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Sifter

A sifter ensures your flour mixes smoothly, creating a finer and more consistent dough.

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Rolling Pin

A must for achieving that perfect thickness in your dough.

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Curly Knife

This little tool helps give your top crust that classic, rustic lattice look.

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Baking Mold

A 25*20 cm (9.84*7.87 inch) mold is perfect for this recipe.

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Variations

For a gluten-free version, substitute the regular flour with a gluten-free all-purpose flour blend in the same proportion. Ensure your baking environment is free from gluten contamination to prevent cross-contact. To make the recipe vegan, use a plant-based butter substitute, and replace the egg yolks with a mixture of 2 tablespoons chia seeds mixed with 6 tablespoons water (allowing it to sit and gel first). Use coconut cream instead of dairy cream, and opt for a plant-based milk like almond or oat milk. Finally, use a vegan ricotta for the filling. These simple changes don’t sacrifice flavor and ensure everyone can enjoy this delicious treat!

Faq

  • How do I make sure my dough isn’t too sticky?

    Gradually add flour if your dough feels sticky. Knead until it reaches a smooth, elastic consistency.

  • Can I make the dough without a mixer?

    Absolutely, you can knead the dough by hand! It just takes a bit more time and elbow grease.

  • How do I know when the pastry is done baking?

    Look for a golden brown top and a slightly firm feel when you press gently on the lattice.

  • What’s the best way to achieve a crisp crust?

    Ensure your butter is soft but not melted when mixing the dough. This helps create those lovely, flaky layers.

  • Can I prepare the filling in advance?

    Yes, you can mix and store the filling in the refrigerator up to 24 hours in advance.

  • How do I prevent the lattice from sinking into the filling?

    Roll and cut the lattice thicker for a sturdier top. Make sure not to overfill the pastry mold with the filling.

Nutrition facts

Crumbly ricotta pie
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):320 - 360
Total Fat:20g
Saturated Fat:12g
Protein:8g
Total Carbohydrate:29g
Total Sugars:14g