|Shortening||1⁄2 Cup (8 tbs)|
|Egg yolks||3 Large, beaten (Extra Large)|
|For the filling|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Ricotta cheese||2 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten (For Garnish)|
|Confectioners sugar||1 Tablespoon (For Garnish)|
To make the pastry: Sift flour, salt and sugar into bowl.
Cut in shortening until crumbly.
Add mixture of egg yolks and vanilla; mix well to form dough, adding a small amount of water if needed.
Chill, wrapped in plastic wrap, for 1 hour.
Divide into 2 portions.
Roll 1 portion into circle on floured surface; fit into deep 10-inch pie plate.
Roll remaining portion into circle; cut into strips and reserve.
To make the filling: Beat 3 eggs and 3 egg whites in mixer bowl until foamy.
Add sugar and vanilla; beat until thick and lemon-colored.
Combine ricotta cheese, flour and salt in mixer bowl.
Add egg mixture; mix well.
To make the pie: Preheat oven to 350 degrees.
Spoon ricotta filling into pie shell.
Arrange pastry strips in lattice design over top of pie; brush with 1 beaten egg.
Bake for 50 to 60 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
Garnish with confectioners' sugar.