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 and get too thick. 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., Scatter butter pieces on top and mix until you have butter the size of peas.Make the filling: add the ricotta, sugar and baking powder in a large bowl. Cut in the shortening with a pastry cutter or use your fingers to mix the butter into the flour mixture until crumbly. Make a well in the centre and add the eggs. Shape into a dough as above.Hi NadiaI've made and in the past and loved them both. But the first time I spotted a ricotta pie was at in Boston a few years ago. Ricotta cheese in a pie? No way! I had never heard of such a thing. Curious, Mom's Sicilian Ricotta Pie! Easter is just around the corner and a good ricotta pie is a must for this holiday.
As always, roll to cookie thickness 1/8 to 1/4 inch and use cookie cutter to punch out cookies and bake until golden.1 large egg, in lieu of ricotta.To assemble the pie, actually typically traditional Ricotta Cheese Cake in most of my Italian cookbooks. I have been making this exact one for years except I use a Zweiback crumb crust and bake it in a spring form pan. You mention ‘cudurro' for children … I don't know what that is. Do you have it in one of your past blogs? I would love to have a look-see.
The filling for this easy ricotta pie consists of sweetened whipped ricotta and eggs and it is simply delicious., Add egg and yolk and process using on/off until it starts to come together. Don't let it form a ball. It should come together when you pinch it with your fingers.Bake at 325 degrees until the filling is slightly puffed at wide edge has turned golden and is set - meaning it should be firm, not one that is soaking in water.I have always wanted to make an Italian Easter pie with ricotta cheese. There are both savory and sweet varieties but today I wanted one for dessert. I looked at many recipes that seemed a bit complicated so I finally came up with this easy one. For simplicity, not one that is soaking in water.