• Preheat the oven to 375ºF

Pie Dough

• Add the flour, powdered sugar, baking powder, lemon zest and salt to the bowl of a food processor, and pulse until well combined.
• Add in the butter and pulse 6-8 times, or until the dough resembles pebbles.
• With the food processor running, add the eggs to the dough, and continue to mix until the dough forms a ball around the blade, about 1 minute.
• Transfer the dough to a clean and lightly floured work surface. Divide the dough in half.
• Roll out half of the dough to an 11″ circle and place it inside a 9″ deep-dish pie plate, tucking the ends of the pastry underneath themselves to form an edge.
• Use a fork all over the bottom of the pan to lightly pierce the dough.
• Place the pie pan in the freezer to chill while the oven preheats (at least 10 minutes).
• Roll out the other half of the dough to a about 10-inch circle. Place the pie dough on a cookie sheet lined with parchment paper. Cover the dough with plastic wrap and place it in the refrigerator to chill.
• Remove the bottom crust from the freezer, then line the inside of the pan with parchment. Add pie weights to fill the pan, making sure to push the weights against the edges.
• Place the pan on the lower rack of the preheated oven and bake for 20 minutes.
• Remove the pan from the oven and remove the parchment and pie weights. Return the pan to the oven and bake for an additional 5 minutes.
• Remove from the oven and place the pie pan on a wire rack to cool for about 15 minutes.

Filling

• Add the ricotta to a large bowl. Whisk for about one minute.
• Add the sugar, eggs, vanilla extract, lemon juice, and lemon zest to the bowl and whisk until well combined.
• Pour the ricotta filling into the slightly cooled pie shell.
• Whisk an egg with one teaspoon of cold water to make an egg wash.
• Remove the top crust from the refrigerator, and use a fork to score the top crust in a lattice pattern by evenly pressing and dragging the fork on the pastry.

  *Make sure not to press too hard, you don't want to cut through the dough.
• Brush the edges of the pie crust with the eggwash.
• Place the top crust on top of the ricotta filling. Seal the top crust into the edges, and cut off any excess dough.
• Brush the top crust with the eggwash.
• Place the pie pan on a baking sheet, then place the baking sheet on the middle rack of the preheated oven and bake for 40-50 minutes until the dough is golden brown.
• Remove the pan from the oven and set it on a wire rack to cool for at least 2 hours. Serve at room temperature or cold.