Sicilian Ricotta Pie

Instructions

1. Make the crust: Whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolks and just enough cold water to bring the dough together. Do not overwork. Flatten into a disk, wrap, and refrigerate 30 minutes.
2. Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth and let drain in the fridge for at least 1 hour (or overnight). This is key for a non-grainy filling.
3. Preheat oven to 350°F (175°C).
4. Press crust: Roll dough on a floured surface. Fit into a 9-inch pie dish, pressing up the sides. Blind-bake with parchment and pie weights for 10 minutes. Remove weights and bake 5 more minutes. Let cool slightly.
5. Make filling: Beat drained ricotta until smooth. Add sugar and beat until combined. Mix in eggs and egg yolks one at a time. Add heavy cream, cornstarch, lemon zest, vanilla, and salt. Mix until just combined — do not overbeat.
6. Fill and bake: Pour filling into the par-baked shell. Bake 40–45 minutes until the center is just set (a slight jiggle is fine — it will firm as it cools).
7. Cool completely: Let cool at room temperature 1 hour, then refrigerate at least 2 hours before slicing.
8. Dust generously with powdered sugar before serving.