In a food processor combine the dry ingredients and pulse a few times.
Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
Add the slightly beaten egg and pulse until the dough starts coming together.
On a lightly floured wooden board, turn out the dough and form into a smooth disc, by pressing dough together.
Wrap in plastic wrap and refrigerate for 60 minutes.
Meanwhile, in a large mixing bowl (of a stand mixer) beat the ricotta on low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down the sides of the bowl a few times.
Slowly add the sugar and continue to beat for another 30 seconds or so.
Add the lemon zest, cinnamon, liquor, and 1 egg.
Beat until the egg is properly incorporated. Remember to scrape down the sides of the bowl.
Continue to add one egg at a time, making sure to properly incorporate into the mixture and scraping down the sides of the bowl.
Set aside while you roll out your dough.
Preheat oven to 350 °F (175 °C). Place oven rack to bottom third.
Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
Pour the filling.
Optional step: Decorate with strips of dough and brush tops of dough strips with milk.
Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning.
Cool completely on a wire rack.
Refrigerate until serving.
Recipe will yield one 9-inch pie.A serving size is 1/8 of the pie.
Use cold butter when making the crust, this is a must.
Do not over manipulate the pie crust dough; once it comes together, form in a disc and refrigerate.
Drain the ricotta as we do not want a soggy crust.
It can easily be prepared 24 hours in advance and refrigerated until needed.
Can I still make the crust without a food processor? Yes, here is how...
whisk together all of the dry ingredients together in a medium bowl;
incorporate the cubed butter with your fingertips (can also grate the butter using the large holes of a box grater and then use your fingertips to incorporate);
add the egg and gently "knead" until the mixture comes together;
wrap in plastic wrap and refrigerate.
Does it need to be refrigerated? If you serve the pie the same day you make it, no, simply serve at room temperature. Otherwise, cover with cling wrap and refrigerate up to 2-3 days. When ready to serve, bring to room temperature. *adapted from Nick MalgieriPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.