Ricotta Pie

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About



  • cups sifted all-purpose flour
  • ½ teaspoon salt
  • ¼ cup sugar
  • ¾ cup butter
  • 1 egg yolk
  • 3 tablespoons dry white wine or sherry
  • cold water


    1. Preheat oven to hot (400°F.).

    2. Place the flour, salt and sugar in a bowl. Blend in the butter with the finger tips or with a pastry blender until the mixture resembles coarse oatmeal.

    3. Add the egg yolk, wine and enough water to gather the mixture into a ball. Chill the dough for thirty minutes to make it easier to handle.

    4. Roll out two thirds of the dough on a lightly floured pastry cloth or board. Line a ten-inch pie plate. Roll out remaining dough to one-eighth-inch thickness and cut with a pastry wheel into long strips one-half inch wide.

    5. Force the cheese through a sieve. Stir in the sugar, salt, egg yolks, almond extract, citron, kirsch and orange juice. Beat the egg whites until stiff but not dry and fold into the cheese mixture.

    6. Pour the mixture into the pastry-lined pie plate. Use the pastry strips to make a lattice over the top. Finish with a stand-up edge and decorate.

    7. Place in the oven and immediately reduce the heat to moderate (375°F.). Bake for about forty-five minutes, or until the filling is set and a knife inserted into center comes out clean.

    8. Turn off the heat and allow pie to cool to room temperature in the oven. Pie will fall somewhat as it cools. Sprinkle with confectioners’ sugar. Chill.