# Ingredient List:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1 large egg yolk
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - 2 to 3 tablespoons cold water
→ Ricotta Filling
09 - 2 cups whole milk ricotta cheese, well drained
10 - 3/4 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - Zest of 2 lemons
14 - 1 tablespoon fresh lemon juice
15 - 2 tablespoons all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/4 cup heavy cream
→ Finishing
18 - Powdered sugar for dusting
# How to Make:
01 - In a large mixing bowl, combine flour, granulated sugar, and salt. Add cold cubed butter and work it in with your fingertips until the mixture resembles coarse breadcrumbs.
02 - Mix in the whole egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until the dough just comes together without overworking.
03 - Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
04 - Preheat the oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray, ensuring all surfaces are lightly coated.
05 - On a lightly floured surface, roll out the chilled dough to fit your pan. Gently press it into the bottom and up the sides, trimming any excess dough. Prick the base with a fork and chill for 10 minutes.
06 - In a large bowl, whisk together the well-drained ricotta, granulated sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until the mixture is completely smooth and homogeneous.
07 - Pour the ricotta filling into the prepared pastry crust and smooth the top surface with a spatula to ensure even distribution.
08 - Bake for 55 to 60 minutes, or until the filling is set with a slight wobble in the center and the top is lightly golden brown.
09 - Remove the pie from the oven and allow it to cool completely on a wire rack at room temperature, then refrigerate for at least 2 hours before slicing.
10 - Dust the cooled pie generously with powdered sugar immediately before serving for the best presentation.
