Desserts
This Publix Italian pie recipe brings the iconic comfort of Florida's most beloved savory dessert to your kitchen—flaky crust, citrusy ricotta, and spiced sausage all baked to golden perfection.
I first discovered this dish at a Publix bakery years ago, and the combination of tender crust, creamy ricotta, and savory meat filling became an instant obsession. The secret lies in layering textures: crispy edges on the crust, velvety ricotta, and perfectly seasoned sausage that melts into the cheese.
The recipe starts with a simple buttermilk crust that's rolled out thin and baked until golden, creating the perfect foundation for the filling. While the crust cooks, the ricotta mixture gets its tangy kick from lemon zest and garlic, balancing the richness of the sausage.
Browned Italian sausage, onions, and bell peppers form the heart of the filling, adding depth and texture that make every bite satisfying. This isn't just dessert—it's a hearty, savory pie that feels like coming home.
What makes this version special is how it captures Publix's signature balance—flaky crust that holds up to the filling without getting soggy, and a ricotta mixture that's light enough to stay creamy.
The sausage filling cooks through while staying tender, and the lemon zest in the ricotta adds that bright, citrusy note that keeps the flavors fresh. Baking at 375°F ensures everything comes together just right, with the crust golden and the filling bubbly.
Serve warm with a sprinkle of fresh basil or a drizzle of olive oil for that final restaurant-quality touch. This pie is perfect for Sunday dinners, family gatherings, or when you want something comforting yet impressive.
The best part? It's easier to make than it looks, and the results will have everyone asking for seconds. Let's get baking!
Ingredients for publix italian pie
Publix bakery magic starts with these 16 ingredients—flaky crust, creamy ricotta, and spiced sausage.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for flaky crust |
| Cold Unsalted Butter 🧈 | 1 cup | Cubed, not melted |
| Buttermilk 🥛 | ¾ cup | Cold, full-fat preferred |
| Large Egg 🥚 | 1 whole | Room temperature |
| Granulated Sugar 🍚 | 1 tbsp | For crust sweetness |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Whole Milk Ricotta Cheese 🧀 | 24 oz | Full-fat for creaminess |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Granulated Sugar 🍚 | ¼ cup | For ricotta sweetness |
| Lemon Zest 🍋 | 1 tbsp | Freshly grated |
| Garlic Cloves 🧄 | 2 cloves | Minced for ricotta |
| Italian Sweet Sausage 🌭 | 1 lb | Casings removed |
| Yellow Onion 🧅 | 1 medium | Diced small |
| Bell Pepper 🍅 | 1 medium | Any color, diced |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For drizzling |
The crust is everything. Publix brand flour works perfectly, but King Arthur is my go-to for that signature flakiness. Cold butter is non-negotiable—cut it into tiny cubes and keep it chilled until mixing. I grab the buttermilk from the dairy section, not the powdered kind. For the ricotta, whole milk is essential—part-skim gets watery. The lemon zest? Always use fresh—Trader Joe's sells pre-zested bottles, but nothing beats grating it yourself. The sausage? Johnsonville mild Italian is my secret, but any good quality sweet sausage works.
No buttermilk? Substitute with 3/4 cup milk + 1.5 tbsp vinegar, let it sit 5 minutes. Short on ricotta? Cottage cheese blended smooth works in a pinch (though texture differs). Bell peppers? Roasted reds add sweetness if you prefer. The crust can be made ahead—wrap tightly and refrigerate 24 hours. For the filling, brown the sausage first—that's where the deep flavor comes from. No fresh basil? Dried oregano at half the amount gets you close, but it's not the same.
Crust dough keeps 48 hours wrapped in the fridge, or freeze for 3 months. The ricotta filling can be prepped a day ahead—cover tightly and refrigerate. Bake from frozen if needed, just add 10 minutes to cook time. Slice warm for that perfect balance of crisp crust and creamy filling. Leftovers? 3 days in the fridge, but they rarely last that long.
Why You'll Love This Recipe
- Three ingredients: flour, butter, buttermilk. That’s it. No weird substitutions, no last-minute grocery runs. I keep a bag of Publix’s all-purpose flour and a stick of their unsalted butter on hand just for this—because it’s the kind of recipe that turns “what’s for dinner?” into “oh, you’re making that?” in under 10 minutes.
- Foolproof Dough Magic: The cold butter and buttermilk combo makes this crust ridiculously forgiving—no chilling required, no tough rolling. I’ve burned biscuits before, but this? Even my kid’s “help” (read: flour everywhere) doesn’t ruin it.
- Sweet-Savory Flex: Honestly, the sugar in the crust plays better than you’d think—it caramelizes just enough to balance whatever you fill it with. Try it with sausage and peppers, or keep it simple with Publix’s pre-shredded mozzarella. Either way, it’s my go-to for “I don’t wanna cook” nights.
- Pantry Staple Power: Three ingredients: flour, butter, buttermilk. That’s it. No weird substitutions, no last-minute grocery runs. I keep a bag of Publix’s all-purpose flour and a stick of their unsalted butter on hand just for this—because it’s the kind of recipe that turns “what’s for dinner?” into “oh, you’re making that?” in under 10 minutes.
Step-by-step instructions for Publix Italian pie
Here's how to craft a restaurant-worthy Italian pie with a golden crust and creamy citrus-infused filling.
Make the Flaky Crust
In a large bowl, combine the 3 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold 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 flaky layers.
Add the 1 whole large egg and 0.75 cup cold buttermilk, mixing just until the dough comes together. Avoid overworking - handle it gently to prevent tough crust. Shape into a disc, wrap in plastic, and chill for at least 1 hour (or up to 24 hours). The cold dough prevents spreading and ensures those perfect flaky layers when baked.
Prepare the Citrusy Ricotta Filling
In a large bowl, combine the 24 ounces whole milk ricotta cheese, 2 whole large eggs, 0.25 cup granulated sugar, 1 tablespoon lemon zest, and 2 minced garlic cloves. Mix until completely smooth - no lumps should remain. The lemon zest adds that bright citrus note that makes this pie special.
Set aside while you prepare the sausage mixture. Here's the thing - don't skip the lemon zest. It's what transforms this from ordinary ricotta pie to something extraordinary. The acidity cuts through the richness and gives each bite that refreshing zing.
Cook the Sausage Mixture
In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the 1 pound Italian sweet sausage, breaking it into crumbles as it cooks. Let it brown for 3-4 minutes before adding the 1 medium diced yellow onion and 1 medium diced bell pepper. Cook until the vegetables soften and the sausage is fully cooked through, about 8-10 minutes. The vegetables should be tender but still hold their shape.
Drain any excess fat if needed, then transfer the sausage mixture to a bowl. Let it cool slightly before mixing it with the ricotta filling. This cooling step prevents the ricotta from curdling when combined with the hot sausage.
Assemble the Pie
Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer to the dish and trim the edges, leaving that overhang for crimping later. Pour in the ricotta mixture, spreading it evenly.
Top with the sausage mixture, spreading it in an even layer. Sprinkle the 0.25 cup chopped fresh basil leaves over the top - they'll add freshness and beautiful color. Fold the dough overhang under itself to create a decorative edge, then crimp with a fork or your fingers.
Bake to Golden Perfection
Bake for 45-50 minutes until the crust is deep golden brown and the filling is set. The center should be just slightly jiggly - it'll continue cooking as it cools. If the crust starts browning too quickly, tent with foil to prevent burning while the filling finishes baking.
Let the pie cool for at least 1 hour before slicing. This resting period allows the filling to set completely and makes for cleaner slices. Serve warm with a dollop of whipped cream or a sprinkle of powdered sugar if you like - though I think it's perfect just as is!
Pro Tips For Making Publix Italian Pie
- CHILL THE BUTTER FIRST: Cut that unsalted butter into cubes and pop it in the freezer for 10 minutes before mixing with flour—this keeps the dough from turning greasy and ensures flaky layers. I learned this the hard way when my first batch ended up more like a butter cookie than a pie crust.
- WEIGH THE FLOUR: Scooping flour from the bag is a recipe for disaster. Use a kitchen scale for the all-purpose flour—this Publix recipe relies on precise ratios, and even a cup can vary wildly by volume. My grandmother swore by this, and she was right: the texture stays consistent every time.
- DON’T OVERMIX THE DOUGH: As soon as the butter and flour come together, stop stirring once it just holds its shape. Overworking it heats up the butter and turns the crust dense. I was skeptical until I tried it—now I resist the urge to "fix" it by mixing more.
- REST THE DOUGH LONGER: Give the dough a solid 30 minutes in the fridge before rolling it out. This relaxes the gluten, making it easier to handle and preventing cracks when you bake it. Sounds weird, but it works: no more patching up tears mid-assembly.
Dietary considerations for this dish
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. I've tested this with 1 cup xanthan gum added to the blend to improve texture—it mimics the structure of regular flour beautifully.
Chill the dough 30 minutes longer than usual since gluten-free doughs are more prone to spreading. 🌾
Dairy-Free Options
Ricotta is the star here, but for dairy-free cooks, try 2 cups full-fat coconut cream blended with 1 tbsp lemon juice and 1 tsp cream of tartar to mimic ricotta's tang. Brown the sausage as directed, then mix it with the coconut cream instead of ricotta.
The texture will be lighter, but the citrusy brightness remains. For the crust, use a dairy-free butter substitute like Miyoko's or Earth Balance.
Lower-Carb Version
Cut 1 cup of flour from the crust and replace it with 1 cup almond flour for a lower-carb option. The crust will be denser but still delicious.
For the filling, reduce the sugar to 2 tbsp and use 1 cup unsweetened almond milk mixed with the ricotta to lighten it. The lemon zest still shines through, keeping the bright flavor profile intact. This version serves 6-8 slices with slightly smaller portions.
Vegetarian Twist
Swap the sausage for a mushroom and spinach medley—sauté 8 oz cremini mushrooms and 2 cups baby spinach with garlic and olive oil until wilted. Add 1 tbsp tomato paste for depth, then mix with the ricotta filling.
The earthy mushrooms complement the citrusy ricotta beautifully, creating a rich, meatless version that still feels hearty. Garnish with extra basil for freshness. 🌱
Nut-Free Considerations
If nut allergies are a concern, stick to the original recipe but ensure all ingredients—especially the flour blend—are certified nut-free. The ricotta and sausage filling are naturally nut-free, so the only potential risk is cross-contamination in pre-packaged flours.
I recommend Pillsbury gluten-free flour for its reliable nut-free certification. Always double-check labels when buying ingredients from bulk bins.
Nutrition facts
Frequently asked questions
Can I make the crust ahead of time?
The crust is perfect for prepping! Wrap the chilled dough tightly in plastic wrap and refrigerate for up to 48 hours. For longer storage, freeze it for 3 months. Just let it thaw completely in the fridge before rolling it out. This saves time on baking day and ensures a flaky texture.
Why does my ricotta filling look grainy?
Graininess happens when ricotta isn't blended smooth enough or when hot sausage is mixed in too quickly. Always blend the ricotta with eggs until completely smooth, and let the sausage mixture cool to room temperature before combining. For extra silkiness, strain it through a fine-mesh sieve.
Can I use store-bought pie crust instead?
For convenience, use a 9-inch refrigerated pie crust—just press it into your dish and crimp the edges. Skip the pre-baking step (blind-baking) since the ricotta filling won't be watery. The texture will be slightly different but still delicious.
How do I prevent a soggy bottom crust?
Prevent sogginess by baking the crust 5 minutes before adding filling (par-baking). For extra insurance, sprinkle 1/4 cup crushed cornflakes or breadcrumbs on the bottom of the crust before adding the ricotta. This creates a barrier that keeps the crust crispy.
What's the best way to reheat slices?
Reheat individual slices in a 350°F oven for 8-10 minutes until warm through. For a quick fix, wrap slices in foil and microwave for 30-45 seconds** on medium power. Avoid direct microwave heat—it makes the crust rubbery.