Strawberry and Ricotta Pie: the Recipe for a Creamy and Super Yummy Springtime Dessert!

Strawberry & Ricotta Pie is perfect as a spring and summer dessert. It is generally prepared as a snack, but it is also excellent for breakfast, both freshly baked and once cooled. First the dough is prepared. Once it's ready, leave it in the fridge to rest and, in the meantime, prepare the filling, made with strawberries, ricotta cheese, vanilla extract, sugar, lemon zest, eggs and yogurt. Once ready, roll out the dough and place a part on the mold, to recreate the base. Fill the tart, then use the rest of the dough to make the strips to place on the surface. Once ready, you just have to wait for it to bake in the oven and then dust it with icing sugar before serving it.

What is Strawberry Ricotta Pie?

Pies have been a beloved part of culinary traditions around the world, dating back to ancient civilizations. The earliest pies, prepared by the Egyptians and later by the Romans, primarily served as a practical way to preserve and encase meat. These early versions featured a thick, inedible crust used solely as a container, which evolved into more palatable versions in medieval Europe where they became staples in the diet of the nobility and peasants alike.

The Strawberry Ricotta Pie is a delightful variation that blends the creamy texture of ricotta cheese with the freshness of strawberries, encased in a sweet pastry. While the exact origins of this specific pie are not well-documented, it likely emerged from the Italian culinary tradition, which often combines ricotta with fruits in desserts. Ricotta, a staple in Italian kitchens for centuries, is traditionally made from the leftover whey from cheese production and is featured in both savory and sweet dishes. The incorporation of strawberries into ricotta pies reflects the broader European tradition of fruit pies, which gained popularity as sugar became more widely available. This pie represents a fusion of flavors and textures—creamy and fruity, encased in a crisp, buttery crust—that makes it a contemporary favorite for its taste as well as its simplicity.

Tips for the Perfect Strawberry Ricotta Pie

– Keep the butter and even the flour cold before mixing. This will help create a flakier and more tender crust by preventing the butter from melting before baking.

– To prevent a soggy crust, consider blind baking the crust for about 10 minutes before adding the filling. This helps set the crust so that it doesn't become too soft from the wet filling.

– When rolling out your pastry, aim for even thickness to ensure uniform cooking. Uneven crusts can lead to some parts being undercooked while others might overcook.

– Slice the strawberries thinly and evenly to ensure they cook uniformly and integrate well into the filling.

– While strawberries are a classic choice, you can easily substitute or add other fruits like raspberries, blueberries, or blackberries for a different flavor profile and added color.

– Introduce orange zest into the crust or filling for a citrusy tang that complements the strawberries and ricotta beautifully.

– Mix part of the ricotta with mascarpone or cream cheese for a richer, creamier filling. This variation adds depth to the flavor and a silkier texture.

– Instead of a traditional lattice top, you could use cookie cutters to make shapes (like hearts or stars) from the pastry for a decorative touch that's especially great for special occasions.

– Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to enrich the eating experience, especially when the pie is served warm.

Can I Make This Pie Ahead of Time?

Yes, you can make this Strawberry Ricotta Pie ahead of time. The pastry crust can be prepared and even pre-baked a day in advance. The ricotta filling can also be mixed and stored in the refrigerator separately. Assemble and bake the pie the day you plan to serve it to ensure it stays fresh and the crust remains crisp.

Can I Use Frozen Strawberries Instead of Fresh Ones?

Yes, you can use frozen strawberries instead of fresh ones in this Strawberry Ricotta Pie recipe. However, it's important to thaw the strawberries and drain any excess liquid before adding them to the pie to prevent the filling from becoming too watery. This will help maintain the desired texture and consistency of the pie filling.

More Strawberry Desserts You Can't Miss

Strawberry Clafoutis

Soft Strawberry Tart

Strawberry Cheesecake

Strawberry Upside-Down Cake

How to Store Strawberry Ricotta Pie

To store leftovers of your Strawberry Ricotta Pie, wrap the pie or place it in an airtight container and keep it in the refrigerator. Properly stored, the pie will last for up to 3-4 days. As for freezing, this pie can indeed be frozen, though the texture of the ricotta filling may change slightly upon thawing, becoming a bit grainier. If you choose to freeze it, wrap the pie tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 1 month. For best results, thaw overnight in the refrigerator before serving.

How to Prepare Strawberry Ricotta Pie

Preheat the oven at 350°F (180°C).

Inside of a bowl, start whisking the flour, the baking powder, the vanilla powder, the sugar and the lemon zest.

Then, combine the cold butter cut into cubes and start mixing it with your hands until crumbs start to form.

Add an egg and keep mixing until a pastry starts forming.

Once a ball has formed, wrap the pastry into a plastic wrap and let it chill for 30 minutes.

In the meantime, start preparing the filling. Inside of another bowl add the ricotta cheese, che yogurt, the egg, the sugar, the vanilla extract and the lemon zest together.

Mix them together with a hand whisk, until they have all melded together in a homogeneous mixture.

Slice the strawberries into even slices and add them to the cream, gently incorporating them with a spatula.

Roll out two thirds of the chilled pastry on a surface with a rolling pin.

Layer it into a 10 inches baking pan, making sure to cover the bottom and the sides. Then, trim the excess.

Pour the filling inside of the pastry and level it with a spatula.

Roll out the remaining pastry and cut it into strips. Layer them on top of the filling. Bake the pie at 350°F (180°C) for about 40 minutes.

Let the pie cool down before decorating it with powdered sugar.

Enjoy!