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Ricotta Pie
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Source: Diana Scott
| 2 cups | flour, FOR PASTRY |
| 1/2 tsp | salt |
| 1 cup | shortening |
| 2 | egg yolks, lightly beaten |
| 1 to 2 Tbsp | cold water |
| 3 cups | Ricotta, 1.5 lbs FOR FILLING |
| 1/4 cup | flour |
| 2 Tbsp | grated orange peel |
| 2 Tbsp | grated lemon peel |
| 1 Tbsp | vanilla |
| 1/8 tsp | salt |
| 4 | eggs |
| 1 cup | sugar |
Set out 9inch round cake pan. Heat oven to 350.
Sift together 2 cups flour & 1/2 tsp salt. Cut shortening in with pastry blender until pieces are size of small peas. Mix 2 egg yolks and water. Sprinkle gradually over mixture, 1 tsp at a time. Mix lightly w/ fork until dough holds together.
Shaep pastry into ball and flatten on lightly floured surface. Lightly flour rolling pin. Roll into a round about 1/8 inch thick and until 1 inch larger than cake pan. Fold dough in quarters and gently place into pan. (Handle carefully - dough breaks easily). Fit dough to pan.
Trim dough w/ scissors, allowing 1/2 inch border. Pinch dough between thumb & index finger to make it stand about 1/4 inch high around edge of cake pan.
For Filling, combine Ricotta, 1/4 cup flour, orange peel, lemon peel, vanilla and 1/8 tspsalt. Beat 4 eggs until foamy. Gradually add 1 cup sugar to eggs and beat until eggs are thick and piled softly.
stir beaten eggs into ricotta mixture until well blended and smooth. Pour into pastry.
Bake at 350 about 50 - 60 min, or until mixture is firm and pastry is golden brown. Cool on cooling rack. sprinkle with powdered sugar.
rating: 9.5
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