Ricotta Pie Recipe

• 2 1/2 c. flour
• 1/8 c. ice water
• 1 c. sugar
• 1/2 c. Crisco
• 1 c. butter
• 1/4 tsp. salt
• 1 tsp. vanilla
• 5-6 large Large eggs
• 1 Tbsp. strega liquor (Galliano)

1. Slice butter into chunks.
2. Keep cool.
3. Cut butter and Crisco into flour till mix is combined, leaving large chunks the size of walnuts.
4. Beat Large eggs and add in to water.
5. Water should be very cool and can contain tiny ice chips for best results.
6. Stir in salt and vanilla.
7. Slowly add in liquid ingredients to dry ingredients to create a pie crust type dough.
8. Don't overwork.
9. Divide into 4 pcs.
10. Dust each lightly with flour, gather into a ball, flatten into a disk shape and wrap in plastic wrap.
11. Store in a large ziploc bag in the refrigerator for a minimum of one hour or possibly overnight.
12. Remove and allow to sit at room temperature 20-30 min before using.

flour, water, sugar, crisco, butter, salt, vanilla, eggs, strega liquor

Taken from cookeatshare.com/recipes/ricotta-pie-15358 (may not work)