1/2cup butter, cut into small pieces if cold (equals 1 cube)
1/4cupcold water
Instructions
Pie Crust
In a large bowl using a pastry blender or fork, stir together all dry ingredients. Cut in the butter until crumbly, you will see bits of pea-sized or smaller pieces of butter.
Pour in the cold water all at once, give it a three to four good stirs just to pull it together. Do not knead or over mix.
On a heavily floured surface roll out the dough and place into a 9-inch spring form pan or 9-inch pie plate. If using a spring form, simply fold the edges inward. For the pie plate, crimp edges as desired. Set aside for filling.
Ricotta Lemon Pie Filling
Preheat oven to 375.
In an electric mixer, beat the egg whites at high speed until they form stiff peaks (this will take around 7 to 8 minutes). Set aside.
In another mixing bowl, using electric mixer, beat the cream cheese and sugar for about 2 minutes.
Add the ricotta, flour, salt, vanilla, lemon zest, whipping cream and egg yolks. Beat until very smooth and no lumps, about 2 to 3 minutes.
Use a spatula and gently fold the whipped egg whites into the ricotta cheese mixture.
Pour into prepared pie crust and bake 55 to 60 minutes. It will get dark on top.
Let cool for 1 to 2 hours. Sift powder sugary on top right before serving (place powder sugar in a small sieve and tap the sides of the sieve while over the top of the pie).