2. Make the Crust
In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Roll out the dough on a lightly floured surface to fit your pie dish. Press it into the dish, trim the edges, and prick the bottom with a fork to prevent puffing.
3. Blind Bake the Crust
Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake for 10–12 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
4. Prepare the Filling
In a large mixing bowl, whisk together the ricotta cheese and sugar until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract and citrus zest. Optionally, add a pinch of cinnamon or nutmeg for extra warmth.
5. Assemble and Bake
Pour the ricotta filling into the pre-baked pie crust, spreading it evenly.
Bake for 45–50 minutes, or until the filling is set and the center no longer jiggles when gently shaken.
Optional: If the crust begins to brown too quickly, cover the edges with aluminum foil.
see next page
ADVERTISEMENT
ADVERTISEMENT
