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Ricotta Crostata

From Italian Cooking and Living, February/March 2002

For the dough

  • 3 cups unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 6 tablespoons unsalted butter

For the filling

  • 3 eggs
  • e cups fresh ricotta
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • grated zest of 1/2 lemon
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 cup confectioner's sugar

Make the dough: Mix the flour, salt, and sugar in a large bowl. Mix the egg yolks with the vanilla extract and add to the flour mixture along with the butter. Add 1/2 cup ice water, or more if needed, and gather into a dough. Wrap in plastic wrap and chill for 1 hour. Roll out to a 1/4" thickness on a floured counter. Use the dough to line an 8" pie pan.

Make the filling: Preheat the oven to 350°. Beat together all the ingredients except the milk, baking powder, and confectioner's sugar. Add the milk slowly, beating the whole time until the mixture is smooth and creamy. Stir in the baking powder and pour into the pie shell. Cover the top with waxed paper and bake for 1 hour and 15 minutes or until firm. Serve at room temperature dusted with confectioner's sugar.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana