Italian Sweet Ricotta Pie | World Kitchen
Ricotta and other simple ingredients come together to make this delicious sweet pie!
- 4 cups all-purpose flour
- 5 tsp baking powder
- 1 cup white sugar
- 1/2 cup +1 tablespoon shortening, chilled
- 4 eggs, lightly beaten
- 1 tbsp vanilla extract
- 12 eggs
- 2 cups sugar
- 2 tsp vanilla extract
- 3 lbs ricotta cheese
- 1/4 cup semisweet chocolate chips, optional
For the Dough
Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.