Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 3 to 5 tablespoons (45 to 75 ml) ice water
- 2 cups (450 g) whole-milk ricotta, well-drained
- 1/3 cup (113 g) honey, plus more for serving
- 1/3 cup (67 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon lemon zest (from 1 to 2 lemons)
- 2 teaspoons vanilla extract
- 2 tablespoons (16 g) cornstarch
- 1/4 teaspoon fine salt
- 2 cups (300 g) mixed berries, for topping
Do This
- 1. Make pie dough: cut cold butter into flour, sugar, and salt; add ice water until it just holds together. Chill 45 minutes.
- 2. Heat oven to 375°F (190°C). Roll dough, fit into a 9-inch pie plate, and chill 10 minutes.
- 3. Par-bake crust: line with parchment + pie weights; bake 15 minutes, remove weights, bake 5 minutes more. Cool 10 minutes.
- 4. Lower oven to 350°F (177°C).
- 5. Whisk filling: drained ricotta, honey, sugar, eggs, lemon juice/zest, vanilla, cornstarch, and salt until smooth.
- 6. Bake: pour into crust; bake 35 to 40 minutes until edges are set and center jiggles slightly.
- 7. Cool 2 hours (then chill 1 hour if you want cleaner slices). Top with berries and a little extra honey.
Why You’ll Love This Recipe
- Lightly sweet and bright: honey, lemon zest, and vanilla keep the ricotta filling delicate instead of heavy.
- Soft, creamy texture: it sets gently like a tender cheesecake, with a more airy, milky finish.
- Flaky crust payoff: a simple all-butter crust gives you crisp, golden layers against the creamy center.
- Perfect with berries: fresh fruit adds color and a tart pop that makes each bite feel balanced.
Grocery List
- Produce: 1 to 2 lemons (zest + juice), 2 cups (300 g) mixed berries (strawberries/blueberries/raspberries)
- Dairy: 2 cups (450 g) whole-milk ricotta, 1/2 cup (113 g) unsalted butter, 2 large eggs
- Pantry: all-purpose flour, granulated sugar, honey, vanilla extract, cornstarch, fine salt
Full Ingredients
Flaky Pie Crust (One 9-inch crust)
- 1 1/4 cups (150 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch cubes
- 3 to 5 tablespoons (45 to 75 ml) ice water
Honey Ricotta Filling
- 2 cups (450 g) whole-milk ricotta, well-drained (see Step 1 notes)
- 1/3 cup (113 g) honey
- 1/3 cup (67 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon lemon zest (from 1 to 2 lemons)
- 2 teaspoons vanilla extract
- 2 tablespoons (16 g) cornstarch
- 1/4 teaspoon fine salt
To Serve (Optional, but recommended)
- 2 cups (300 g) mixed berries
- 1 to 2 tablespoons (21 to 42 g) honey, for drizzling
- 1 to 2 teaspoons lemon zest, for finishing
Step-by-Step Instructions
Step 1: Drain the ricotta (for the creamiest, cleanest slice)
Line a fine-mesh strainer with a double layer of cheesecloth (or a clean, lint-free kitchen towel) and set it over a bowl. Add 2 cups (450 g) ricotta, spread it slightly, and let it drain in the refrigerator for 45 minutes.
Why this matters: ricotta often holds extra whey. Draining helps the pie bake up softly set and creamy instead of watery.
Step 2: Make the pie dough
In a medium bowl, whisk together 1 1/4 cups (150 g) flour, 1 tablespoon (12 g) sugar, and 1/2 teaspoon salt.
Add the cold cubed butter (1/2 cup / 113 g). Use a pastry cutter (or your fingertips) to work the butter into the flour until you have a mix of pea-size pieces and smaller sandy bits. Drizzle in 3 tablespoons (45 ml) ice water and toss with a fork. Add more ice water, 1 tablespoon (15 ml) at a time, just until the dough looks shaggy and holds together when you squeeze it (usually 4 to 5 tablespoons total).
Turn the dough onto the counter and gently press it into a disk (do not knead). Wrap tightly and refrigerate for 45 minutes.
Step 3: Roll out, fit the crust, and preheat the oven
Place a rack in the center of the oven and preheat to 375°F (190°C).
On a lightly floured surface, roll the chilled dough into a 12-inch round. Transfer it to a 9-inch pie plate, easing it into the corners without stretching. Trim to a 1-inch overhang and fold under to create a thicker edge. Crimp as desired.
Chill the shaped crust in the refrigerator for 10 minutes while the oven finishes heating.
Step 4: Par-bake (blind bake) the crust for a crisp bottom
Line the chilled crust with parchment paper and fill with pie weights or dried beans (enough to cover the bottom and up the sides). Bake at 375°F (190°C) for 15 minutes.
Carefully lift out the parchment and weights. Return the crust to the oven and bake for 5 minutes more, just until the bottom looks dry and the edge is starting to turn pale golden.
Let the crust cool on a rack for 10 minutes. Reduce the oven temperature to 350°F (177°C).
Step 5: Mix the honey ricotta filling until smooth
In a large bowl, whisk together 1/3 cup (113 g) honey and 1/3 cup (67 g) sugar. Whisk in the 2 eggs until smooth.
Add the drained ricotta (450 g), 1 tablespoon (15 ml) lemon juice, 1 tablespoon lemon zest, 2 teaspoons vanilla extract, 2 tablespoons (16 g) cornstarch, and 1/4 teaspoon salt. Whisk until the mixture is cohesive and creamy. (A few small ricotta curds are fine; for an extra-silky texture, you can briefly use an immersion blender.)
Tap the bowl on the counter a couple of times to pop larger air bubbles, which helps the top bake smooth.
Step 6: Fill the crust and bake until softly set
Pour the filling into the warm par-baked crust and smooth the top.
Bake at 350°F (177°C) for 35 to 40 minutes, until the outer 2 inches are set and the center still has a gentle wobble (it will continue to set as it cools). The top should look matte and lightly puffed, not browned.
If the crust edge is browning faster than you’d like, loosely cover it with a ring of foil during the last 10 to 15 minutes of baking.
Step 7: Cool, slice, and serve with berries
Cool the pie on a rack for 2 hours at room temperature. For the neatest slices, refrigerate for 1 additional hour before slicing.
Serve topped with fresh berries, a light drizzle of honey, and a pinch of fresh lemon zest. This pie is best when served slightly cool or at cool room temperature (the filling tastes more fragrant as it warms a bit).
Pro Tips
- Drain the ricotta: even 45 minutes makes a noticeable difference in texture and prevents weeping.
- Don’t overbake: pull the pie when the center still jiggles slightly; it will finish setting as it cools.
- Measure zest before juicing: it’s easier to zest a whole lemon than a squeezed one.
- For a super-flaky crust: keep butter cold and handle the dough as little as possible.
- Cleaner slices: chill the pie, then slice with a thin knife dipped in hot water and wiped dry between cuts.
Variations
- Orange-honey ricotta pie: swap lemon zest/juice for 1 tablespoon orange zest and 2 tablespoons (30 ml) orange juice.
- Almond-vanilla version: replace vanilla with 1 teaspoon vanilla extract plus 1 teaspoon almond extract, and top with toasted sliced almonds.
- Mini tartlets: press crust into a standard muffin tin (12 cups) and bake at 350°F (177°C) for 18 to 22 minutes, until softly set.
Storage & Make-Ahead
Store leftover pie covered in the refrigerator for up to 4 days. For best texture, keep the berries separate and add them just before serving. You can make the dough up to 2 days ahead (keep refrigerated) or freeze the dough disk for up to 2 months (thaw overnight in the fridge). The baked pie can be made 1 day ahead; refrigerate, then let it sit at room temperature for 20 to 30 minutes before serving for the creamiest texture.
Nutrition (per serving)
Approximate, based on 8 slices: Calories: 360; Protein: 11 g; Carbohydrates: 38 g; Fat: 18 g; Saturated Fat: 10 g; Fiber: 1 g; Sugars: 24 g; Sodium: 220 mg.
