1pie crustone disc of dough (recipe below) or store-bought pie crust.
2cupsricottaWhole milk ricotta
1cupgranulated sugar
¼cupsour cream
¼cupall purpose flour
4large eggs
1tablespoonvanilla extract
1lemon zest of the lemon and the juice
pinch of salt
Pie Crust (makes 3 discs of dough or 3 pie crusts)
4cupsAll purpose flour
1 ½cupscold unsalted buttercut into cubes
1eggbeaten
½cupice water
3tablespoonsour cream
1tablespoonapple cider vinegar
1tablespoonsugar
1teaspoonkosher salt
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Instructions
Ricotta Pie
Roll the pie crust (see recipe below) out a little larger in diameter than a 9-inch pie pan.
1 pie crust
Add your pie crust to a 9 inch round pie pan and crimp the edges and remove any excess crust.
Set aside.
Pre-heat your oven to 350 degrees.
In a large bowl add your eggs, vanilla and sugar and mix well for 1 minute.
1 cup granulated sugar, 4 large eggs, 1 tablespoon vanilla extract
Now add your ricotta, sour cream, lemon zest and lemon juice and mix it all in.
2 cups ricotta, ¼ cup sour cream, 1 lemon
Add your flour and salt and mix for 1 minute until yo do not see any more lumps.
¼ cup all purpose flour, pinch of salt
Pour your ricotta mixture into your pie pan and place in the pre-heated oven.
Bake for 40-50 minutes or until the texture of the pie is firm and not jiggly.
Remove from the oven and let cool completely.
Refrigerate for at least 2 hours but preferably 4 hours.
Serve as is, with whipped cream or sprinkled with a little fresh cinnamon.
Pie Crust Recipe
Add dry ingredients to a food processor.
4 cups All purpose flour, 1 tablespoon sugar, 1 teaspoon kosher salt
Add the cold butter to the flour in the food processor and pulse until butter is combined and looks like coarse sand.
1 ½ cups cold unsalted butter
In a small bowl mix together your egg, water, sour cream, and vinegar.
1 egg, ½ cup ice water, 3 tablespoon sour cream, 1 tablespoon apple cider vinegar
Add to the food processor with the flour mixture and pulse until just combined.
Dump flour-butter mixture into a large bowl and set aside
Dump out onto a lightly floured board and shape into a ball. Divide the ball into 3 sections and form into round balls.
Take each ball of dough shape into a ball and press down into a disc. Wrap each disc with plastic wrap
Refrigerate dough for 20-25 minutes to make the butter cold again (this helps with flakey layers)
Notes
Pie Crust Recipe:
This recipe makes 3 pie crusts and only one is needed for this recipe. You can freeze the extra pie crust discs by wrapping them in a plastic bag and freezing them for up to 3 months. To thaw, just place them in the refrigerator over night to thaw gently.