Gluten-free Sicilian ricotta pie

Victoria's Sicilian ricotta pie recipe is subtly flavoured with orange zest, lemon zest and a touch of cinnamon for a little fragrant warmth. The gluten-free pastry is very simple to make, and has a wonderfully delicate texture.

First published in 2019




For the gluten-free pasty

  • 175g of gluten-free plain flour
  • 1 pinch of salt
  • 75g of caster sugar
  • 50g of butter, chilled and diced
  • 1 egg, beaten

For the filling

To dust the pie


  • 24cm pie dish


To begin, make the pastry. Put the flour, salt and sugar in a mixing bowl and stir together to combine. Next, rub in the flour using your thumbs and the tips of your fingers, until the mixture resembles fine breadcrumbs. Make a well in the middle and add the egg. Roughly combine the ingredients using a fork, then use your hands to lightly knead the mixture until a soft ball of dough forms. Wrap the dough and leave it to chill in the fridge for at least half an hour, but preferably 1 hour
  • 75g of caster sugar
  • 175g of gluten-free plain flour
  • 50g of butter, chilled and diced
  • 1 egg, beaten
  • 1 pinch of salt
Preheat the oven to 180°C/gas mark 4
On a well-floured piece of baking parchment (this is quite a sticky dough, so the baking parchment helps when you’re ready to line the pie dish), roll out the pastry until it is big enough to line a 24cm pie dish and is roughly the thickness of a £1 coin
Upturn the pastry into your pie dish and, using the baking parchment, gently press the pastry into the sides of the dish. Remove the parchment and tidy up any holes by pressing pieces of the pastry from the edges into the gaps – it really doesn’t matter if the pastry looks rustic. Trim the edges of the pastry with a sharp knife and place the pie dish on a baking sheet
Put the ricotta, sugar, flour, eggs, citrus zest and juice, and ground cinnamon into a mixing bowl and whisk thoroughly to combine
Pour the ricotta mixture into your pastry-lined pie dish. Bake for 1 hour to 1 hour 15 minutes, or until just set in the middle. Leave the pie to cool to room temperature
Once cool, mix the remaining cinnamon and sugar together before dusting the top of the pie with it. Transfer the pie to the fridge to chill before serving

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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