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Ricotta Pie (Old Italian Recipe)

Reviewed: Dec. 30, 2012
I really liked this recipe. My first time making pie crust from scratch. Definitely chill the dough for an hour prior to rolling it out or it will be hard to work with. The second time I made this I halved the recipe so that I didn't come out with three pies! I added lemon zest along with the chocolate chips to the filling. I think it's easier to use a cookie cutter to make cut outs for the top of the pie rather than the strips. It is a must to chill the pie for a few hours before cutting it, or else it will fall apart. The recipe is also missing an essential finishing touch: Powdered sugar on top. A big hit with my Italian in-laws for Christmas.
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