Ricotta pie : Crostata di ricotta

2013/12/23
Ricotta pie : Crostata di ricotta

Preparation time: 15 min   Cooking time: 60 min   Servings: 12

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Ricotta pie : Crostata di ricotta 

Ingredients:

For the pie dough

2 cups flour

1 cup of Crisco (vegetable fat)

4 tbsp water

Pinch of salt

For filing

400 g (14 oz.) ricotta

2 eggs

6 tbsp granulated sugar (approximately)

The juice of ½ a lemon

A few drops of vanilla extract

Instructions:

For the pie dough

Mix ingredients and then form into a ball.

Cover and refrigerate for 1 hour.

Then roll out dough and form it onto a glass pie oven dish.

Reserve leftover pieces to place on top of filling.

For filing

Mix ingredients with a fork and pour on top of dough.

Then use leftover dough strips to form a lattice over the filling.

Bake at 350°F (180°C) for about 1 hour.

Let cool and dust with icing sugar.

(Photography Michel Ostaszewski)

Tips:

Recipe contributed by Ida Fanzolato.

Submit your family Recipes to Panoram Italia. The best ones might even get published in our Magazine: info@panoramitalia.com

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