This Italian Pistachio Ricotta Crostata is creamy and delicious. A ricotta cheese filling with the addition of chopped pistachios makes it the perfect snack or dessert pie!
Everytime I make something sweet the Italian is always there wondering if pistachios might be a good idea to add in. And to tell the truth he was right in this case. Rather than the usual chocolate chips I substituted with chopped pistachios. It turned out perfectly delicious, and I hope for you too!
How to make it
Prepare the crostata dough, wrap in plastic and refrigerate at least 30 minutes.
While the dough is chilling make the ricotta filling. In a large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the coarsely chopped pistachios.
Remove the dough from fridge and knead the dough a couple of times to soften it up, divide the dough into 2 parts, place one part on a floured flat surface. Roll out to 1/8″ thickness round circle. Be sure to lightly flour the rolling pin also.
Transfer the circle to the prepared pie plate, trim the dish of any extra dough. Prick the dough with the tongs of a fork, then sprinkle with some chopped pistachios and top with the Ricotta cream mixture.
With the extra dough make strips to create a lattice finish.
Line them criss cross on the top of the crostata. Any excess dough can be frozen in a freezer safe bag.
Brush top lightly with milk and bake until golden. Let cool before enjoying. To make it even more delicious, once the crostata has cooled, refrigerate for an hour before serving. This crostata is even better the day after!
What are the ingredients in Italian Pastry Dough?
Italian Pastry Dough consists of flour, sugar, baking powder, butter (usually room temperature) and an egg and an egg yolk. The egg makes the dough even flakier.
Making Homemade Italian Pie Dough
Making your own homemade dough is not as difficult as it seems. Especially if you use a food processor. Although making it with your hands is fine too. Place the dry ingredients in the bowl of the machine, whisk them together then add the butter and eggs, pulse to combine.
Move the dough to a lightly floured flat surface and gently knead into a smooth ball. Be sure to chill the dough for at least 30 minutes.
Are pistachios good for you?
Healthline has this to say about Pistachios, they are a great source of healthy fats, fibre, protein, antioxidants, and various nutrients, including vitamin B6 and thiamine. Their health effects may also help with weight loss, lower cholesterol and blood sugar, and improved gut, eye, and blood vessel health.
How to roast pistachios
If you can’t find the pistachios already coarsely chopped then you will have to chop them yourself, you may want to roast them first. Although I used un roasted chopped pistachios. Pre-heat the oven and spread the nuts on a cookie sheet. Bake for about 6-8 minutes, check to make sure they don’t burn.
Remove from the oven and place the pistachios on a clean towel. Rub them to remove the skins. Let cool before chopping. They are done when they turn light brown and they will start to give off a nutty, fragrant smell. You can also check by cutting one in half, if they are done it should be an even pale brown colour.
How to chop pistachios
They can be coarsely chopped using a food processor or blender, pulse quickly in short spurts, until the correct size is done. Or you can use a sharp knife, moving the knife up and down until chopped to size.
Can I substitute the Pistachios?
Yes you can, you can substitute with chocolate chips, either white, milk or dark or use your choice of coarsely chopped nuts or even raisins soaked in rum.
How to tell if the Ricotta Cheese has gone bad
The best way to tell is by the smell and appearance. If it has turned yellow or has an off odour or flavour, or if any mould appears it should be thrown away.
How to store the Crostata
Any leftovers should be covered in plastic and refrigerated. It will keep for up to 2-3 days in the fridge.
How to freeze it
Cool the crostata completely, then wrap it in plastic wrap, then again in foil. Place in a freezer safe bag or container and freeze. It will last up to 3 months in the freezer. Thaw in the refrigerator.
More Delicious Pistachio Recipes
I would love if you tried this recipe and of course let me know what you think. Enjoy!
Italian Pistachio Ricotta Crostata
Ingredients
- 1 crostata recipe
- 1 cup ricotta cheese (room temperature) (250 grams)
- ½ teaspoon vanilla
- 1 large egg
- ¼ cup granulated sugar
- 1½ tablespoons whole/whipping/heavy cream
- 6-7 tablespoons chopped pistachios (divided)*
*If you can't find coarsely chopped pistachios then you can chop your own, using a sharp knife or food processor. Instructions in the post.
Instructions
- Prepare the Crostata Dough, wrap in plastic and refrigerate at least 30 minutes.
- While the dough is chilling make the ricotta filling. In a medium – large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the 4 tablespoons of the coarsely chopped pistachios.
PUTTING IT TOGETHER
- Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate.
- Remove the dough from fridge and knead the dough a couple of times to soften it up, divide the dough into 2 parts, place one part on a floured flat surface. Roll out to 1/8″ thickness round circle. Be sure to lightly flour the rolling pin also.
- Transfer the dough circle to the prepared pie plate, trim the dish of any extra dough. Prick the dough with the tongs of a fork, then sprinkle 2-3 tablespoons of the chopped pistachios on top. Spread the Ricotta cream mixture evenly over the nuts.
- Roll out the 2nd part and cut to make 10 strips to create a lattice finish. Place 5 of the strips across the pie and the other 5 over in a criss cross form (see photos).
- Brush the top of the crostata lightly with milk and bake for approximately 35 minutes or until golden. Let cool before enjoying.
Rose Maccari says
Love your recipes, I made this one changed a little I used almond flavor gave it a nice taste, my next one to make is the apple one.
Rosemary says
Hi Rose, thanks so much so glad you like the recipes. Good idea with the almond flavouring. Take care and have a great weekend!
L says
You say to use 6-7 tbsp pistachios but then when chopped , to use 2-3 tbsps of the nuts.. what do we do with the rest?
You mention in your recipe
*Divided*
What does that mean?
Rosemary says
Hi L, well 4 tablespoons is folded into the ricotta filling and 2-3 tablespoons are sprinkled on the dough before adding the filling. So that would be 6-7 tablespoons. Hope that helps. Let me know how it goes.
L says
Thank you!, I read that in the directions, pie is so delish! Wow!
Also I have a hard time rolling out the dough, is there a trick to rolling it out?
I get so frustrated because it’s so buttery and hard fo handle, I got my husband to assemble the pie, I have to say he’s got more patience than me.. lol
He did a great job.
Thanks again
Rosemary says
Hi L thanks so much, so glad you enjoy it. I know, making pastry is not my favourite part of baking although I always love the outcome. Make sure to flour the flat surface well and the rolling pin and dough, although try not to overdo it because then the dough isn’t as flaky and buttery, so basically I guess patience is also needed 🙂 . Have a great weekend.
Rose says
Jello Rosemary,
Sounds delicious!
What size pan do you recommend?
Thanks
R
Rosemary says
Hi Rose, thanks, 8 or 9 inch pie plate will work. Let me know how it goes.
Sonia says
Can’t wait to try this. Love your jam crostata recipe. There are so many different types of Ricotta textures in the store, which should I buy ?
Rosemary says
Hi Sonia, you should look for a creamy whole milk ricotta, extra smooth which is apparently for desserts. Hope that helps. Let me know.
Sonia says
Thanks so much for the quick reply