Easter Ricotta Pie Emory Ann Kurysh
Ingredients: (For the pie crust) 1 ½ cup all-purpose flour ½ tsp salt ¼ cup coconut oil ⅛ cup butter, cold 10 tbsp cold water (approximately) (For the filling) 2 cups ricotta cheese 4 large eggs ⅓ cup granulated sugar 1 tsp lemon zest Squeeze of lemon juice
Steps:
Preheat oven to 350°F. 1. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter. Mix well. Then add water one tablespoon at a time. The dough should mostly form a ball, with some flakier chunks that don’t quick stick. (Crumbly over sticky preferred.) Transfer dough to floured surface. Using
a floured rolling pin, roll out the dough to just cover a 9” pie pan. Trim edges. For the filling- combine all ingredients into a large bowl. Mix well. Then pour filling evenly onto prepared crust. Bake in oven for 45-50 minutes or until surface of pie feels firm to the touch. Remove and let cool. Refrigerate until ready to serve. Top with powdered sugar or whipped cream if so desired!
