Recipe: Italian Ricotta Pie

Ingredients

Preheat the oven to 375°F.
Combine flour, powdered sugar, baking powder, lemon zest, and salt in a food processor and pulse until mixed.
Add cold butter and pulse until the mixture resembles pebbles.
With the processor running, add eggs and mix until the dough forms a ball.
Divide the dough in half and roll out one half into an 11-inch circle for the bottom crust.
Place the dough in a 9-inch deep-dish pie plate and pierce the bottom with a fork.
Chill the crust in the freezer for at least 10 minutes.
Roll out the second half of the dough into a 10-inch circle and refrigerate.
Line the chilled bottom crust with parchment and fill with pie weights, then bake for 20 minutes.
Remove weights and parchment, bake for an additional 5 minutes, then cool for 15 minutes.
In a large bowl, whisk the ricotta for one minute, then add sugar, eggs, vanilla, lemon juice, and lemon zest, mixing until combined.
Pour the ricotta filling into the cooled pie shell.
Brush the top crust with egg wash and score it in a lattice pattern.
Seal the top crust to the edges of the pie, trim excess dough, and brush with egg wash.
Bake on a baking sheet for 40-50 minutes until golden brown.
Cool on a wire rack for at least 2 hours before serving.

Servings

Calories

728

Total fat

42g

Total carbohydrates

66g

Total protein

23g

Sodium

299mg

Cholesterol

258mg