Pizza di Ricotta Dolce {Sweet Ricotta Cheese Pie}

Prep time:
Cook time:
Total time:
Serves: 8


  • For the crust
  • 1¾ cups all-purpose flour
  • ¼ cup granulated natural sugar
  • ¼ teaspoon fine sea salt
  • Freshly grated zest of ½ lemon
  • 8 tablespoons (1 stick) very cold butter, cut into 8 pieces
  • 1 large egg, cold
  • 2 tablespoons ice cold water
  • For the filling
  • 1 pound ricotta cheese, drained (make your own with this recipe)
  • 2 large eggs
  • ¼ cup sugar
  • Freshly grated zest of ½ lemon
  • ¼ teaspoon vanilla
  • Dash of ground cinnamon
  • 2 tablespoons candied orange peel, chopped
  • 1 egg lightly beaten with a splash of milk (optional)


  1. Preheat the oven to 325ºF.
  2. Get started on the pastry crust first. Add the flour, sugar, salt, and lemon zest to the bowl of a food processor. Pulse once or twice to combine.
  3. Add the butter. Pulse a few times, just until the butter mixes into the flour, forming a sandy mixture with some pea-sized pieces.
  4. Add the egg and water. Pulse 60 to 90 seconds until it comes together into a ball of dough. It’ll start out looking like wet sand, and comes together into a ball during the last few seconds of pulsing.
  5. Dump the dough onto a lightly floured counter. Divide it into 2 equal pieces. Set on a dish, and chill in the fridge while you mix the filling.
  6. Make the filling: add the ricotta, eggs, sugar, lemon zest, vanilla, and cinnamon to a deep bowl. Whisk to combine. Stir in the candied orange peel.
  7. On a lightly floured counter, roll one out one piece of dough into a 10-inch circle. Fit it into an 8-inch pie plate. Spread the filling into the pie plate.
  8. Roll the remaining dough into an 8-inch circle, and cut into eight 1-inch wide strips.
  9. Arrange 3 strips of dough, an equal length apart, across the top of the dough. Arrange the remaining strips across in the opposite direction of the first set of strips. For detailed directions and photos to make a proper lattice crust, go read this post by Elise at Simply Recipes. Brush the crust with the beaten egg & milk, if desired, for a shiny finish.
  10. Bake until the filling is set and top of the pie is deep golden color, about 60 minutes. The pie will puff up, and the lattice will break slightly—don’t worry, trust me. Once the pie cools, the filling settles down flat, and the lattice mostly “mends” itself (the few telltale cracks give it character, in my opinion). Let the pie cool completely before cutting.