Ricotta Pie Recipe

Directions

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