What is Ricotta Pie?
My ricotta pie recipe is most similar to a Sicilian ricotta pie, which is a closed pie, in that it has pastry on top too. It uses a sweet shortcrust pastry called ‘Frolla Pastry’, which in my recipe includes baking powder and lemon zest to give a light texture and flavour.
Other ricotta pies are common in other parts of Italy, most notably the Campanian Pastiera Napoletana which uses unusual cooked grains in the filling called grano cotto and often features a lattice top, supremely tasty!
Torta di Ricotta (also called ‘Crostata di Ricotta’) is commonly eaten around Easter and Christmas in Italy, but honestly, it’s in most Pasticceria (pastry shops) all year round – and if it’s not, you can NOW make this traditional pie at home yourself 365 days a year.