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Portion of ricotta pie on a pink plate with plums.

Easy Ricotta Pie (Gluten-Free)

Josefina Almond Yes
This gluten-free lemon ricotta pie is soft, creamy, and perfect for spring baking. It has a silky texture and a hint of lemon flavor. It's an excellent choice for brunch, Easter, holidays, or an easy everyday treat. Best of all, this ricotta dessert comes together effortlessly and can be made ahead.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Desserts
Cuisine International
Servings 8

Ingredients
  

For the crust:

  • 2 cups gluten-free all-purpose flour
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter (113g), cold and diced
  • 1 egg, room temperature

For the filling:

  • 2 cups ricotta cheese (500g)
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch

Instructions
 

For the crust:

  • Food processor: Place gluten-free all-purpose flour, granulated sugar, and salt in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump.
  • By hand: place GF all-purpose flour, powdered sugar, and salt in a medium bowl. Add the diced cold butter and integrate with your fingers or a dough cutter. Add the egg and mix until just beginning to clump.
  • Take the dough out of the processor and finish joining it. Cover and let it rest in the refrigerator for at least 1hour.

For the filling:

  • Mix ricotta cheese, sugar, eggs, and lemon zest in a large bowl. Add the sifted flour and cornstarch and mix. Set aside.
  • Preheat the oven to 350°F (180°C). Lightly grease an 8-inch pie dish.
  • Remove the dough from the refrigerator and let it soften for at least 5 minutes. Roll out the dough with a rolling pin on a lightly floured (GF flour) counter and then transfer to the prepared pan.
  • Pour the ricotta mixture into the dish over the pie crust.
  • Bake for 40 minutes. If the cake is getting too brown, loosely cover with aluminum foil (don’t press it down).
  • Let it cool at room temperature and refrigerate, covered, for at least 3 hours, ideally overnight.
  • Dust the cake with powdered sugar, and highly recommend serving it with this plum compote.

Notes

Keep leftovers covered in the refrigerator. Can I freeze ricotta pie? Yes, you can freeze the pie in an airtight container or freezer bag.
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