Ricotta Easter Pie
2/3 cup cold unsalted butter
6 tablespoons cold vegetable shortening
2 and 2/3 cups flour
2 tablespoons sugar (optional)
1/2 teaspoon salt
8 tablespoons ice water
11 ounces ricotta cheese
1½ ounces chocolate chip minis
2/3 cup sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon flour
1 egg, beaten
1 teaspoon water
To make pie crust: Mix all dry ingredients together. With a pastry cutter, cut in butter and shortening until mixture
resembles coarse crumbs. Add water and mix with a fork until mixture forms a ball. Wrap dough in plastic wrap
and refrigerate for 1 hour. Cut dough in half and roll out on a lightly floured surface to make 2 crusts.
Line a pie plate with 1 unbaked crust. Mix all filling ingredients together and pour into crust. With the second pie
crust, cut dough into strips (lattice style). Place strips on top of filled pie and brush with egg wash.
Bake in preheated oven at 350 degrees until pie is golden brown (30 minutes). Makes 1 9-inch pie.
From “The Italian Bakery” by Lee Mangione Cirillo