Easter Ricotta Pie 🐣 - Crostata di Ricotta Pasquale 🐣 with sambuca

#Eastereasterpie #ricottapie #easterdessert
Ricotta Pie 🐣 - Crostata di Ricotta Pasquale 🐣

NOTE: This recipe makes a 9” pie

Ingredients for the pie dough:

2 1/2 cups of sifted all purpose flour
1/2 cup of unsalted butter (cubed and room temperature)
1/2 cup of sugar
2 eggs (room temperature)

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Ingredients for the filling:

4 cups of “full fat” strained ricotta
3/4 cup of sugar
4 egg yolks (room temperature)
4 tablespoons of Sambuca or Anisette (optional)

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Preparation for the pie dough:

1) Place the flour on your working surface and make a “well” with your hands.
2) In a bowl, beat the eggs 🥚 with the sugar till all is well combined and then slowly pour the mixture into the “well” a bit at a time while incorporating the flour with a fork into the egg batter.
3) When you have finished pouring the beaten eggs it’s time to place the cubed butter 🧈 into the egg mixture and mash it all with a fork until the butter is well incorporated.
4) At this point, your are ready to work the rest of the flour into the egg mixture.
5) Collect your dough and form it into a ball and cut off 1/3 of the dough and place it in plastic wrap. This dough is needed to make the top strips of the pie. Wrap the 2/3 dough in plastic wrap and place both doughs into the refrigerator for an hour. For easier rolling, flatten out the doughs.

NOTE: THE DOUGH NEEDS TO BE WORKED TILL YOU ARE ABLE TO COLLECT IT ALL TOGETHER TO FORM A BALL. DO NOT KNEAD THE DOUGH.

6) With a paper towel, lightly butter the bottom and the sides of your baking dish and set your dish aside.

While the dough is in the refrigerator for an hour, you can prepare the ricotta filling

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Preparation for the pie filling:

1) In a glass bowl, place the ricotta, sugar, egg yolks and Sambuca and with a fork or spatula, mix all the ingredients together.

2) Once all the ingredients are mixed well, it’s time to beat the mixture with a hand mixer to reach a creamy texture. (be sure eggs are well incorporated ijto the mixture) Place the bowl in the refrigerator util you are ready to roll out the dough.

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TIME TO ROLL OUT THE DOUGH

1) Take the bigger piece of dough and place it on your working surface and roll it out with a rolling pin. Your dough needs to surpass the size of your pie dish by about 2 inch over the rim.

2) Gently lift your rolled out dough and place it into your pie dish. With the tip of your fingers, secure the dough to the bottom of your pie dish and around your pie dish.
3) With a bench scraper (or a knife) trim off the excess dough that is overlapping the pie dish.
4) Your are ready to pour the ricotta filling into the pie dish.
5) Roll out the smaller piece of dough(this dough is for the top strips) onto your working surface. Make sure that you roll out the dough to make long enough strips for the top of the pie.
6) With a pinwheel pastry cutter, cut the dough in approximately 1” inch strips, and place them vertically (about 3-4 strips) two inches apart from one another, and then 3-4 strips horizontally.

7) At this point, your pie is ready to go into a preheated 350 degree Fahrenheit for one (1) hour. However; we can’t say it often enough, every oven is different, so around the 50 minute mark check your pie.
The pie needs to be a light golden/ brown color.
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Franca and Nancy thank you for watching this video and we wish everyone
A Very Happy Easter🐣

A Tutti, vi auguriamo una Buona Pasquale 🐣

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