# What You'll Need:
→ 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 - 2-3 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
# Method:
01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse breadcrumbs. Incorporate egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, mixing gently until dough just comes together without overworking.
02 - Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
03 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or non-stick spray.
04 - On a lightly floured work surface, roll out chilled dough to 1/8-inch thickness. Transfer to prepared pan, gently pressing into bottom and up sides. Trim excess dough at edges. Pierce base with fork and refrigerate for 10 minutes.
05 - In a large bowl, whisk together drained ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth and well combined. Do not overmix.
06 - Pour prepared ricotta filling into pastry shell and smooth the top surface with a spatula. Place in preheated oven and bake for 55-60 minutes until filling is set and surface is lightly golden. Center should have slight wobble when gently shaken.
07 - Remove from oven and place on wire rack. Allow pie to cool to room temperature, approximately 1-2 hours. Transfer to refrigerator and chill for at least 2 hours before serving.
08 - Just before serving, dust top generously with powdered sugar using a fine mesh sieve. Slice with sharp knife, wiping blade between cuts for clean edges.
