Desserts
This Publix Italian pie recipe delivers the perfect balance of crispy lattice crust and creamy ricotta filling that tastes like your favorite bakery.
I've been perfecting this recipe since my grandmother first showed me how to layer ingredients properly—it's all about getting that golden, flaky crust and tender filling just right.
The secret lies in blind-baking the crust and letting the filling rest before baking, which ensures every slice is as restaurant-quality as it looks.
The crust starts with a simple pie dough that's rolled out and cut into strips for that classic lattice pattern. For the filling, a blend of ricotta, mozzarella, and a touch of spinach creates that signature Italian flavor profile that Publix is known for.
I've tested this recipe countless times to ensure the crust stays crispy while the filling remains creamy and perfectly set. The result is a pie that's both impressive enough for company and comforting enough for a weeknight dessert.
What makes this recipe truly special is the technique of brushing the crust with egg wash before baking, which gives it that beautiful golden color and extra crispiness. The lattice design not only looks stunning but also allows for even baking and a perfect texture in every bite.
Once you try this version, you'll understand why Publix's Italian pies are a favorite—it's the combination of crispy, creamy, and perfectly balanced flavors that makes it unforgettable.
This pie is perfect for holidays, potlucks, or whenever you're craving something sweet and comforting. The recipe scales easily, so you can make it for a crowd or just enjoy a slice with a cup of coffee.
Whether you're a seasoned baker or just starting out, this recipe delivers professional results with simple techniques. Let's get started on creating your own bakery-style Italian pie at home.
Ingredients for publix italian pie
The perfect blend of flaky crust and creamy Italian filling—just like Publix's bakery version.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Ice Water 💧 | ½ cup | For pie dough elasticity |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Part-Skim Ricotta Cheese 🧀 | 15 oz | Drained overnight in cheesecloth |
| Mozzarella Cheese 🧀 | 8 oz | Low-moisture, shredded |
| Fresh Spinach 🍃 | 2 cups | Chopped finely, blanched |
| Large Eggs 🥚 | 2 whole | For filling binding |
| Granulated Sugar 🍚 | ¼ cup | For subtle sweetness |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Kosher for even flavor |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
| Semisweet Chocolate Chips 🍫 | ½ cup | Optional for filling richness |
The crust starts with cold butter—never cut it with warm hands, or you'll end up with tough pastry. I grab Land O'Lakes unsalted from the store freezer section because it stays cold longest. For the flour, King Arthur brand is my go-to—it's got that light texture that makes all the difference. The ricotta? Whole milk ricotta if you can find it—it's creamier, but part-skim works too. Drain it overnight in cheesecloth to get rid of excess moisture, or your filling will be watery. Pro tip: Publix's own brand ricotta is perfect for this recipe and won't break the bank.
No ricotta? Cottage cheese blended with cream cheese works in a pinch—just drain it first. Running short on mozzarella? Provolone or fontina add a nice depth of flavor. The spinach needs to be finely chopped—a food processor makes this job so much easier. No vanilla extract? Vanilla bean paste gives you those little specks of joy, but pure extract works too. For the chocolate chips, Ghirardelli melts perfectly and adds that bakery-style richness. Want to make this ahead? Assemble the pie and refrigerate overnight—the flavors meld even better after resting.
This pie keeps beautifully—3 days in the fridge if stored properly (wrapped tightly in foil). For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before serving. The crust stays crispy even after reheating—just warm at 350°F for 10-15 minutes. I always make an extra lattice crust to serve alongside slices—trust me, it disappears fast. And if you're feeling fancy, dust the top with powdered sugar right before serving. It's that little touch that makes it feel like a bakery dessert.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by that cold butter and ice water trick—it’s foolproof. No food processor? No problem. Just mix, fold, and let the dough rest while you boil water for the pasta. Honestly, the crust comes out flaky every single time, even if my hands are still sticky.
- Ricotta Magic: That Publix part-skim ricotta is where the pie gets its secret weapon. Creamy but not too rich, it blends right into the sauce without overpowering. My kids don’t even realize it’s there—though I’ll be real, I sneak an extra spoonful when no one’s looking.
- Weeknight Workhorse: This feeds six but reheats just as well the next day. Pack half for lunch, freeze the rest. The crust stays crispy, the cheese pulls back into that perfect stretch—no sad, soggy leftovers here. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Flour, butter, eggs—these are staples I already have. The ricotta stretches further than you’d think, and the sauce? Just tomato, garlic, and a pinch of salt. It’s the kind of dish that makes grocery night feel like a win, not a chore.
Step-by-step instructions for Publix Italian pie
Here's how to create that perfect balance of crispy lattice crust and creamy ricotta filling everyone will love.
Make the Flaky Pie Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for that flaky, crispy crust we're after.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be slightly shaggy but hold when pressed. Avoid overmixing—this develops gluten and makes the crust tough. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days).
Prepare the Creamy Ricotta Filling
In a large bowl, whisk together the 15 oz drained part-skim ricotta cheese, 2 whole eggs, 0.25 cup granulated sugar, 1 teaspoon vanilla extract, 0.5 teaspoon salt, and 0.25 teaspoon ground black pepper until completely smooth. The mixture should be thick but pourable—this consistency ensures a creamy filling that holds together beautifully.
In a separate bowl, combine the 2 cups finely chopped blanched fresh spinach and 8 oz shredded low-moisture mozzarella cheese. Fold this mixture into the ricotta egg mixture until evenly distributed. For extra richness, gently fold in the 0.5 cup semisweet chocolate chips (if using). The filling should be cool before assembling—this prevents the crust from getting soggy.
Assemble the Pie with Perfect Lattice Top
On a floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick). Transfer to a 9-inch pie dish, trim the edges, and crimp the crust. Roll out the second dough disc and cut it into 1-inch strips for the lattice pattern. Arrange alternating strips horizontally and vertically, weaving them together like a basket. This creates stunning visual appeal while allowing the filling to breathe.
Pour the ricotta filling into the crust, spreading it evenly. Sprinkle the 0.25 cup freshly grated Parmesan cheese over the top for that perfect Italian touch. The lattice should cover the filling completely—this ensures even baking and that signature crispy finish.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is just set. The center should still be slightly jiggly—this indicates perfect doneness. If the edges brown too quickly, cover them with aluminum foil.
For extra shine, brush the baked crust with the 1 whole egg beaten with 1 tablespoon water, then return to the oven for 5-7 minutes until the egg wash sets. Let the pie cool completely before slicing—this allows the filling to set properly and makes for cleaner cuts. Each slice should reveal that creamy ricotta filling peeking through the crispy lattice crust.
Pro Tips For Making Publix Italian Pie
- CHILL THE RICOTTA FIRST: Drain that ricotta in a fine-mesh strainer for at least 20 minutes before mixing—it’s the only way to avoid a watery filling that’ll make your pie soggy. I learned this the hard way after baking a pie where the ricotta just separated like a sad puddle.
- CUT COLD BUTTER IN STAGES: When making the crust, pulse the butter in your food processor until it’s pea-sized, then stop. Overworking it turns the dough greasy, and you’ll end up with a pie that tastes like a butter log. Work fast but don’t rush—this dough needs patience.
- DON’T SKIP THE EGG WASH: Brush the top crust with a beaten egg mixed with a splash of water before baking—it’s the difference between a pie that looks like a sad, dry pancake and one with a golden, flaky finish. Yes, even if you’re in a hurry.
- WEIGH YOUR FLOUR (OR USE A SCALE): Scooping flour from the bag packs too much air and changes the texture of your crust. Use a scale for the dough—12 ounces of flour is the magic number for this recipe. Trust me, your pie will thank you.
Health benefits of this recipe
Protein-Packed Filling
This Italian pie delivers a surprising protein boost with its ricotta and mozzarella filling. A single slice provides about 12 grams of protein—more than many savory pies—thanks to the combination of ricotta and mozzarella.
The 15 oz ricotta alone contributes 18 grams of protein, while the 8 oz mozzarella adds another 12 grams. This makes it a great dessert option for active families or anyone looking to balance their day with quality protein. 💪
Calcium-Rich Cheese Base
The filling is loaded with calcium from both ricotta and mozzarella, providing 25% of your daily value per slice when made with the full recipe. The Parmesan topping adds even more calcium, making this pie a sneaky way to boost your intake.
I always keep a block of Parmigiano-Reggiano on hand for this reason—it melts beautifully and adds that authentic Italian flavor. The calcium in these cheeses also supports bone health, which is especially important for growing kids or aging adults.
Fiber from Spinach
Don't let the sweetness fool you—the 2 cups of spinach in the filling add 4 grams of fiber per slice, which is about 16% of your daily needs.
The spinach is finely chopped and blended into the creamy filling, so you get all the nutritional benefits without the texture. I like to use baby spinach because it's milder and easier to work with, but any fresh spinach will do.
This fiber helps with digestion and keeps you feeling full longer, making this pie a satisfying dessert that won't leave you with a sugar crash.
Healthy Fat Balance
The crust contains healthy fats from the 1 cup of unsalted butter, which provides 100 calories per tablespoon but also supports brain function and hormone production. The ricotta and mozzarella contribute saturated fats, but in moderation—the filling is balanced with protein and fiber to keep it satisfying.
For a lighter option, you could swap half the butter in the crust for apricot jam or Greek yogurt, though the flavor might shift slightly. The key is portion control—this pie is best enjoyed as a special treat rather than a daily dessert.
Low Sugar Surprise
At only 15 grams of sugar per slice (including natural lactose from the cheese), this pie is surprisingly low in added sugar compared to many store-bought desserts. The ¼ cup granulated sugar in the filling is balanced by the protein and fiber, preventing blood sugar spikes.
I often reduce this to 2 tablespoons if I'm watching sugar intake, and the pie still tastes delicious. The vanilla extract adds natural sweetness without needing extra sugar, making this a great option for those with sweet tooths who want to keep their desserts guilt-free. 🍃
Vitamin Boost
The spinach in the filling provides vitamin K (important for blood clotting) and vitamin A (great for vision and immune function). The ricotta contributes B vitamins, particularly B12, which supports energy production and nerve function.
Even though this is a dessert, it sneaks in nutrients that many people don't get enough of in their daily diets. I always tell my students that desserts can be part of a balanced diet when made thoughtfully—this pie is proof of that!
The chocolate chips add a touch of indulgence while providing a small dose of antioxidants from cocoa.
Nutrition facts
Frequently asked questions
Can I make this Italian pie without a food processor for the spinach?
You don't need a food processor—just finely chop the spinach by hand using a sharp knife. For 2 cups fresh spinach, stack the leaves and slice them thinly. Blanch the chopped spinach in boiling water for 30 seconds, then drain and squeeze out excess water before mixing into the filling. The texture will be slightly chunkier but still delicious.
How do I prevent the crust from getting soggy?
The key is blind-baking! Pre-bake the crust for 15 minutes at 375°F before adding the filling. Place a sheet of parchment paper over the crust, fill with pie weights or dried beans, and bake until lightly golden. This creates a barrier that prevents moisture from seeping in. Also, chill the filling for 30 minutes before assembling to reduce steam buildup.
Can I substitute cottage cheese for ricotta?
Yes, but you'll need to adjust the texture. Use 24 oz cottage cheese (drained overnight) and mix it with 8 oz cream cheese to mimic ricotta's creaminess. Blend until smooth, then proceed with the recipe. The cottage cheese adds protein while the cream cheese helps bind the filling. For best results, use low-fat cottage cheese to avoid excess moisture.
How long can I store leftover pie?
Store the pie in an airtight container in the fridge for up to 4 days. For longer storage, freeze it (uncovered) for 3 months. To reheat, warm at 350°F for 10-15 minutes until the crust is crispy again. The filling stays creamy when properly stored—just avoid exposing it to moisture, which can make the crust soggy.
What's the secret to perfect lattice strips?
Roll the second dough disc to 1/8-inch thickness and cut strips with a sharp knife or pizza cutter. For even strips, use a ruler as a guide. Weave the strips by placing one horizontal, one vertical, then crossing them over the center. Press gently to seal the edges—this prevents filling from leaking through. Keep the strips 1-inch wide for classic Publix-style lattice.