Directions Crust

• Preheat oven to 350 degrees F.
• Bring 2 or more quarts of water to boil on stove. In the bottom rack of the preheated oven, place a baking dish such as a 9×13-inch baking dish and fill with the hot, boiled water. Place another oven rack directly over that to next rack position.
• In a large bowl, sift flour, baking powder and sugar. Stir to combine.
• In a smaller bowl combine egg yolks, milk, olive oil, and both extracts.
• Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, used your hands to finish mixing).
• Flour your countertop well and place the dough ball in the center, pressing to form a round disc. Keep flouring, pressing and flipping. Flour a rolling pin and gently roll to a circle an inch or two larger than a deep dish 9-inch pie plate.
• Either fold the dough in half and place over half the pie plate, flipping other half over or roll the dough onto your rolling pin than back over the pie plate. Again, the dough is soft and delicate so be gentle.
• Use your fingers to form and press the dough into the confines of the pie dish, crimping the top edge all the way around (as you would any other pie) by pinching with thumb and index finger. Set aside, the shell is not pre-baked.
  
• Pie Filling
• Add your pie crust to a 9 inch round pie pan and crimp the edges and remove any excess crust.
• Set aside.
• Pre-heat your oven to 350 degrees.
• In a large bowl add your eggs, vanilla and sugar and mix well for 1 minute.
• Now add your ricotta, sour cream, lemon zest and lemon juice and mix it all in.
• Add your flour and salt and mix for 1 minute until yo do not see any more lumps.
• Pour your ricotta mixture into your pie pan and place in the pre-heated oven.
• Bake for 40-50 minutes or until the texture of the pie is firm and not jiggly.
• Remove from the oven and let cool completely.
• Refrigerate for at least 2 hours but preferably 4 hours.
• Serve as is, with whipped cream or sprinkled with a little fresh cinnamon.