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There’s something quietly satisfying about a pie that looks rustic and tastes refined. This Italian ricotta crumb pie, sometimes called crostata di ricotta, is that kind of bake.
The filling is simple: whole-milk ricotta, eggs, sugar, lemon zest, and a hint of vanilla — the same clean approach behind a comforting Italian-inspired dessert. No cream cheese, no heavy cream. The ricotta carries the whole thing with a texture that’s set but still soft, a little grainy in the best way.
The crumb on top is just the same pastry dough, frozen and grated over the filling. Old-fashioned technique, zero extra effort.
I first had a version of this in a small bakery in Rome, eaten standing at the counter with an espresso. This recipe is as close as I’ve come to recreating it at home.
Why You’ll Love This Recipe
- Only one dough recipe does double duty here
- Filling takes five minutes to mix together
- Slices cleanly and holds well for days
- Lemon zest keeps the ricotta filling bright, not heavy
Ingredient Notes
- Whole-milk ricotta: Use good-quality whole-milk ricotta and drain it in a sieve for 30 minutes if it looks wet. Low-fat ricotta makes the filling loose and bland.
- 00 flour: 00 flour gives the pastry a finer, more tender crumb. Plain all-purpose flour works fine if that’s what you have.
- Cold unsalted butter: Keep butter cold right up until you work it in. Cold butter creates the crumbly, short texture that makes this crust work.
- Eggs: Two whole eggs go into the dough, one extra yolk goes into the filling for richness. Large eggs at room temperature mix more smoothly into the ricotta.
- Lemon zest: One unwaxed lemon is enough. Zest it finely so you get the oil without any bitter pith getting into the filling.
- Vanilla extract: A good pure vanilla extract works well here. You can swap in the seeds from half a vanilla pod if you want a more pronounced flavor.
Italian Ricotta Crumb Pie
Ingredients
Method
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the cold butter cubes and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the beaten eggs and mix until the dough just comes together. Do not overwork it.
- Divide the dough into two portions: two-thirds for the base and one-third for the crumb. Wrap both in plastic wrap. Refrigerate the larger portion for 30 minutes. Place the smaller portion in the freezer for 30 minutes.
- While the dough chills, beat the drained ricotta and caster sugar together with an electric hand mixer until smooth, about 1 minute.
- Add the egg, egg yolk, lemon zest, and vanilla extract. Mix on low speed until just combined and creamy. Set aside.
- Heat the oven to 175 C / 350 F. Lightly butter a 9-inch tart pan with a removable base.
- Remove the larger dough portion from the fridge. Press it evenly across the base and up the sides of the pan to about 2 cm height. Keep the thickness even throughout.
- Pour the ricotta filling over the base and smooth it level with a spatula.
- Remove the frozen dough portion from the freezer. Grate it coarsely on a box grater directly over the filling, covering it in an even layer of crumbs.
- Bake on the lower-middle oven rack for 40 to 45 minutes, until the crumb topping is deep golden and the filling is set with only a slight wobble at the very center.
- Remove from the oven and cool completely in the pan on a wire rack, at least 1 hour, before removing and slicing.
- Dust with powdered sugar just before serving.
Notes
Tips for Success
- Freeze a third of the dough for 20 minutes before grating it over the filling for cleaner, distinct crumbs.
- Press the base dough firmly and evenly up the sides to prevent shrinking during baking.
- Drain ricotta in a fine-mesh sieve for 30 minutes if it feels wet to avoid a soggy filling.
- Bake on the lowest oven rack for the first 15 minutes to crisp the base before the crumb browns.
- Let the pie cool completely in the pan before slicing so the ricotta filling sets firm and cuts cleanly.
Variations
- Fold 60 g of mini dark chocolate chips into the ricotta filling before pouring it in.
- Add 1 tsp of ground cinnamon and a pinch of nutmeg to the filling for a spiced winter version.
- Swap lemon zest for orange zest and stir 2 tbsp of Amaretto into the ricotta for a Sicilian-style flavor.
Storage and Reheating
Store cooled pie covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. The crumb softens slightly in the fridge but the flavor improves overnight.
To refresh a refrigerated slice, warm it in a 160 C / 320 F oven for 8 to 10 minutes. It won’t return to oven-fresh crunch but it’ll lose that cold, dense texture.
To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 1 month. Thaw at room temperature for 2 hours before serving.
Serving Suggestions
Serve the pie at room temperature or barely warm. A dusting of powdered sugar just before serving is traditional and all you need.
In Italy this is a mid-morning or afternoon snack alongside a short black coffee, much like the pairing behind these crisp buttery espresso tart bites. At home I serve it as a light dessert after a pasta dinner, sometimes with a spoonful of macerated strawberries on the side.
A small glass of Vin Santo or a chilled Moscato d’Asti pairs cleanly with the lemon-ricotta filling without overwhelming it.
FAQ
Why is my ricotta pie filling watery after baking?
This usually means the ricotta had too much moisture before it went in. Drain it in a fine-mesh sieve for at least 30 minutes before mixing the filling. Low-fat ricotta releases more liquid than whole-milk, so stick with whole-milk for this pie.
Can I use mascarpone instead of ricotta in this crumb pie?
You can swap in mascarpone but the filling will be denser and richer, closer in texture to a silky cream-filled tart than a classic ricotta pie. If you do use it, reduce the sugar by about 20 g because mascarpone is naturally sweeter.
How do I know when the ricotta crumb pie is done baking?
The crumb topping should be deep golden and the filling should be just set – it can still have a very slight wobble in the center. A toothpick inserted 2 cm from the edge should come out clean.
Can I make the ricotta crumb pie the day before serving?
Yes, and it actually tastes better the next day once the filling has had time to firm up and the flavors have settled. Bake it fully, cool it completely, then cover and refrigerate overnight. Bring it to room temperature before serving.
Is Italian ricotta crumb pie the same as crostata di ricotta?
They’re the same family of pie. Crostata di ricotta is the Roman name for this style of ricotta tart with a pastry base. The crumb version, where grated frozen dough replaces a lattice top, is common in central and southern Italy.
Is ricotta crumb pie gluten-free?
Not in this recipe because the crust uses wheat flour. To make it gluten-free, swap the 00 flour for a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture of the crumb will be slightly more fragile but still works.
