- 5 ounces unbleached white flour
- pinch salt
- 1 teaspoon sugar
- 4 ounces cold butter, cut in bits (or half lard)
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 tablespoons ice water, approximately
By hand or with a food processor work the fat into the flour, salt, and sugar, until the mixture looks like coarse meal. (If using the food processor, pulse 12 to 15 times.)
Stir the egg yolk into the vanilla and ice water. Mix into the flour mixture with a light hand, just until lumps cling together. Quickly push them into a ball, adding more drops of water to the dry parts if necessary. If using the food processor, pulse quickly, and stop and push the dough together with a fork or knife, rather than letting the machine work the dough at all. Once it’s all in a ball wrap tightly in plastic wrap and store airtight in the fridge for at least 2 hours.
Roll out dough on lightly floured surface and fit it into a deep 9” pie plate. Trim and crimp up a nice border. Chill while you make the filling.
- 6 large eggs
- ¾ cup sugar
- 3 cups ricotta cheese
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- ¼ teaspoon lemon oil or 2 tablespoons lemon zest
- ¼ teaspoon orange oil or 2 tablespoons orange zest
- 1 tablespoon vanilla
Preheat oven to 350 degrees.
In a large bowl, beat the eggs, then beat in the sugar until foamy and well-incorporated. Work in the ricotta and the remaining ingredients, combining thoroughly.
Pour into prepared crust and bake 50-60 minutes, or until filling is puffed and golden and set in center.
Cool completely. Serve at room temperature or cold.
Serves 8 – 10.