Ricotta Pie

Directions

1. 1
   Preheat oven to 375.
2. 2
   In a bowl, combine all the filling ingredients.
3. 3
   Cover and refrigerate while you make the crust.
4. 4
   In a bowl, mix the flour and salt together.
5. 5
   Add the butter and with a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs or pea size balls.
6. 6
   Add the eggs and the ice water, use just enough of the water to form the dough, and mix with your hands until a ball of dough is formed.
7. 7
   Wrap the dough in plastic wrap and chill for 10 to 15 minutes.
8. 8
   Divide the dough in half.
9. 9
   On a floured surface, roll out one half of dough to a 12 inch round.
10. 10
    Fit it into a 9 inch pie dish.
11. 11
    Scoop the filling into the crust.
12. 12
    Roll out second half of dough to slightly smaller round and place it on top of the filling.
13. 13
    Trim the excess dough and pinch the edges to seal them.
14. 14
    With a toothpick, make tiny holes all over the crust.
15. 15
    Brush the top crust with the beaten egg.
16. 16
    Bake for 35 to 40 minutes or until the crust is nicely browned.
17. 17
    let the pie cool completely and cut into wedges.