Ricotta Pie
Diane Vanpelt
Ricotta pie
ingredients
- 1 1/2 cups flour 1/4 tsp salt
- 6 tbsp cold butter 2 tbsp shortening
- 1 egg yolk 2 tbsp ice cold water
- Filling
- 1 1/2 lbs. ricotta
- 2 tbsp grated orange zest
- 2 tbsp grated lemon zest
- 1/4 cup flour
- 1 tbsp vanilla extract
- 4 eggs
- 1/3 tsp salt
- 1 cup sugar
directions
- 1
Combine the flour,salt,butter and shortening in large bowl and blend with fingers or pastry blender until mixture is crumbly.
- 2
In a small bowl, beat the egg yolk and water and blend into the flour mixture. Add a little more water if needed but do not over-mix. Flour your hands and quickly shape the dough into a flatted ball. Wrap in wax paper and refrigerate for 30 mins. Roll out dough 1/8 thick about 12 inches in diameter. Arrange in a 10 inch pie dish and refrigerate until needed.
- 3
For filling-
- 4
Combine Ricotta,zests,flour,vanilla,sugar and salt in a large bowl.Blend and set aside. Beat eggs until foamy, add sugar and mix until a ribbon is formed when the beaters are raised. Stir into ricotta mixture and blend. Pour into pie and back 50-60 mins at 350. Sprinkle confectioners sugar on top when cooled. Makes 8-10 servings
notes
Worth the work
Source: Diane Vanpelt
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