Instructions :
Ricotta filling
If your ricotta is rather wet, make sure you drain it first then whip room temp ricotta with the help of an Electric hand mixer for 1-2 minutes.
Add sugar and whip for a further minute, then add corn starch and whip until combined.
Add room temp egg yolks one by one while continue whipping, then whip in room temp cream
Finally, fold in lemon zest and set the mixture aside
Pie crust
Sift together the dry ingredients; flour, icing sugar, baking powder, salt
Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
Add egg into the mixture and mix with your hands just until the dough comes together
Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough between two silicone baking mat.
Place the dough into the freezer for 15 min in between the two silicone baking mat. Do not remove the mat at this point
After the dough chilled in the freezer for 15 minutes, remove silicone baking mat.
Trim the rolled out dough into 27 cm / 10-11 inches in diameter then carefully place the dough into a Pie dish 9 inch / 23 cm
Fold the extra dough under the crust then flute with your fingers. Chill pie dough again in the freezer for 30minutes.
Pre-heat oven to 170 C / 338 F.
After 30 minutes, line pie crust with parchment paper and fill with pie weights (rice can work completely fine too). Blind bake pie crust for 20 minutes
Remove pie weight, continue baking the Pie crust for another 20 minutes or until crust is well baked, golden brown both on the bottom and side as well. Let the crust rest for 15 minutes on room temp.
Make sure only pour the filling in, if the crust is properly baked
Once Ricotta filling in, cover the edge of the pie crust all around with aluminium foil, so it won´t be browning too much.
Bake the Pie for about further 45 min. The side of the filling should be set and the middle of the filling might be still a bit wobbly, while the crust should be golden brown. Focus on the these, not the time itself
Do not over bake your Pie as it can cause the filling to dry out and start developing cracks on top. Also too high oven temp can cause the same.
Let the Pie rest for 3 hours on room temperature before cutting. The Pie will further sets as it cools
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