Ricotta and strawberry crostata pie

Was feeling a bit nostalgic today and decided to make this. Crostata tastes like home, it’s breakfast in the garden during summer, it’s an afternoon treat with my friends while we put nail polish on each other and catch up on junk tv shows, it’s the best end to a meal where you don’t exactly want to order dessert but feel like something sweet with your espresso.


  • 200g flour
  • 100g butter (room temp)
  • 1/2 tsp baking powder
  • 50g sugar
  • 1 pinch of salt
  • 1 lemon zest
  • 1 whole egg plus 1 yolk

  • 250g ricotta cheese
  • 50g sugar
  • 1/2vanilla pod
  • 1 egg

  • 400g strawberries
  • 1/2 lemon juice plus zest
  • 250g Demerara sugar

If you don’t have much time on your hands just buy jam, but I assure you they jam is gonna be ready by the time you finish your pie dough! Put that on first: strawberries, Demerara, lemon juice and zest all in a pot and bring to a simmer, leave on for about 15min, blitz, put back on the stove and keep boiling and stirring gently until think and shiny.

While the jam is on the stove focus on the crostata dough. Crumble the butter in the flour with your hands until there are no more visible chunks of butter, add salt, sugar, baking powder and lemon zest then the egg and yolk. Work the dough with your hands or a paddle if using a mixing machine. Form a ball and leave to rest wrapped for a couple of minutes while you butter the tin.

The dough has to be rolled quite thin as it grows in the oven and poked in order to avoid bubbles. First layer will be the mix of ricotta, vanilla, sugar and egg then the strawberry jam. It’s up to you if you want the pie to be completely covered or just decorated with extra dough on top.

Bake at 180C for 35mins.