Recipe: Ricotta Easter Pie (sweet, Cirillo's Cooking School, 1980's)

RICOTTA EASTER PIE

FOR THE PIE CRUST:
2/3 cup cold unsalted butter
6 tablespoons cold vegetable shortening
2 and 2/3 cups flour
2 tablespoons sugar (optional)
1/2 teaspoon salt
8 tablespoons ice water

FOR THE FILLING:
11 ounces ricotta cheese
11/2 ounces chocolate chip minis
3 eggs
2/3 cup sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon flour

FOR THE EGG WASH:
1 egg, beaten
1 teaspoon water

TO MAKE PIE CRUST:
Mix all dry ingredients together. With a pastry cutter, cut in butter and shortening until mixture resembles coarse crumbs. Add water and mix with a fork until mixture forms a ball. Wrap dough in plastic wrap and refrigerate for 1 hour.

TO MAKE THE PIE:
Cut dough in half and roll out on a lightly floured surface to make 2 crusts. Line a pie plate with 1 unbaked crust.

Mix all filling ingredients together and pour into crust.

With the second pie crust, cut dough into strips (lattice style). Place strips on top of filled pie and brush with egg wash.

Bake in preheated oven at 350 degrees F until pie is golden brown (30 minutes).

Makes 1 (9-inch) pie
Source: The Italian Bakery by Lee Mangione Cirillo, Cirillo's Cooking School, 1982