The Baking Coach: Ricotta Pie

1. In a large bowl, combine the flour, salt, sugar, butter, and shortening. Using your hands, rub the mixture together until crumbly, leaving some small visible chunks of fat.
2. Make a well in the center and add 6–8 tablespoons of ice water. Gently mix until a dough forms.
3. You may do this by hand, with a mixer, or in a food processor.
4. Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide into two balls, flatten into disks, wrap in plastic wrap, and refrigerate for about 1 hour.

PREPARE THE FILLING

• 1 (2 lb) container ricotta cheese, drained
• 2 large eggs, beaten
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon parsley flakes
• ½ cup grated Parmesan cheese
• 2 tablespoons all-purpose flour

HERE’S HOW YOU DO IT:

1. Combine all filling ingredients in a bowl and mix until smooth.
2. Preheat the oven to 350°F.
   Remove one dough disk from the refrigerator. On a lightly floured surface, roll it out to fit your pie pan.
3. Transfer dough to the pan, trim edges, and prick the bottom 3–4 times with a fork to vent.
4. Pour the ricotta filling into the prepared crust.
5. Roll out the second dough disk for the top crust. Place it over the filling, trim edges, and cut a small center hole plus several slits for venting.
6. Brush with egg wash (1 beaten egg mixed with a little water), if desired.
7. Place the pie on a cookie sheet and bake at 350°F for about 1 hour, or until the
   crust is lightly golden brown.

Optional: Lattice Top

1. Roll out the second dough disk and cut into ¾-inch-wide strips.
2. On a lightly floured surface, cut dough into ¾ inch strips. Gently lay half the strips ½ inch apart directly on top of your pie and space them ½ inch apart.
3. Weave the remaining strips over and under to form a lattice pattern.
4. Trim the edges, leaving a ¼-inch overhang. Tuck the strip ends under the bottom
   crust and crimp the edges.