1-Making ricotta pie is a fun process that starts with preparing the dough: Begin by combining the dry ingredients for the Pasta Frolla: mix the flour, powdered sugar, baking powder, lemon zest, and salt in a bowl. Add the cold, cubed butter and work it in until the mixture looks like crumbs, then stir in the eggs to form a dough ball.

2-Once the dough is ready, divide it into two parts. Roll one half into an 11-inch circle and fit it into a 9-inch deep-dish pie plate. Freeze this bottom crust for a bit to keep it from slipping, then blind bake it with parchment paper and pie weights for about 15 minutes at 375ºF. Meanwhile, roll the second half into a 10-inch circle and refrigerate it for the top crust.

3-For the filling, lightly whip the ricotta in a bowl to make it smooth. Mix in the granulated sugar, eggs, lemon juice, lemon zest, and almond extract until everything blends well. Pour this mixture into the cooled bottom crust for a perfect layer.

4-Now, add the top crust: Score it with a fork in a lattice pattern without cutting through, brush the edges with the egg wash, place it over the filling, seal the edges, and trim any excess. This step ensures a golden finish and helps the pie hold its shape.

5-Bake the pie at 375ºF for 40-50 minutes until the top turns golden and the filling puffs up. Let it cool for at least 2 hours before serving, either at room temperature or chilled, to allow the filling to set properly. Adaptations like using vanilla instead of almond extract can add your personal touch, as mentioned in our tips section.