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Gusto

Ricotta Pie

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Ingredients

Tart shell

  • 1 ½ cups (360 ml) all-purpose flour, sifted
  • ½ cup (120 ml) chilled unsalted butter, cut into ½-inch pieces
  • 3 tbsp (45 ml) superfine sugar
  • 1 large egg
  • zest from 1 lemon
  • pinch of salt

Tart

  • ¾ cups (200 ml) sugar
  • 2 tbsp (30 ml) corn starch
  • 2 cups (480 ml) ricotta cheese
  • 3 eggs, beaten
  • zest from 1 lemon
  • icing sugar, to garnish
  • tart shell dough

Directions

Tart shell

  1. Sift the flour in a large mixing bowl and work in the butter using your hands, until the mixture has the consistency of coarsely grated cheese.
  2. In a separate mixing bowl, whisk together the sugar, lemon zest and eggs.
  3. Add egg mixture to bowl with butter and flour, and work the batter with a fork until smooth.
  4. If the mixture seems dry, add a little cold water.
  5. Place the dough onto a work surface dusted with flour.
  6. With the palm of your hand, knead the dough by pushing out portions of dough repetitively from the center and rolling it into a ball.
  7. Gather dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.

Tart

  1. Preheat oven to 350F (180C).
  2. Separate the dough into 2 halves.
  3. On a floured surface, roll out half the dough to the desired size.
  4. Place pie crust in baking dish, poke holes in the base and place baking marbles or dried beans over the bottom.
  5. Fold the overhanging dough slightly over the sides of the dish.
  6. Bake for 10 minutes.
  7. Remove the marbles, and reserve the pie crust.
  8. Reduce oven to 320F (160C).
  9. In a mixing bowl, combine ricotta, salt, sugar, lemon zest, eggs, cornstarch, and mix until smooth.
  10. Add filling to par-baked pastry shell.
  11. Roll out 2nd half of the dough on the floured work surface.
  12. Place dough over the filled pie base and seal the edges using the tips of your fingers.
  13. Brush the top of the tart with egg wash, and sprinkle with sugar.
  14. Place tart in the oven and bake for 30 minutes.
  15. Remove from oven and place in the refrigerator for at least 1 hour to cool.
  16. Dust with icing sugar.
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