Crumbly ricotta pie

The calculation in the recipe is for a 25*20cm (9.84*7.87 inch) mold.

The milk and cream should be warm; the butter should be at room temperature, soft.

• Sift the flour; add the yeast, cream, milk, yolks, butter, sugar and vanilla extract to it.
• Knead the dough by hand or with a planetary mixer until smooth.
• Store it in an airtight container/bag in the fridge overnight.
• Take the dough out of the fridge the next day.

* I have coconut sugar, so the dough of the pie is brown. With white sugar, the dough will be light.

Combine all the ingredients, and mix until homogeneous.

• Divide the dough into 2 parts. One part is slightly larger than the other.
• Roll out the bigger part to a thickness of 3-4 mm (0.16-0.20 inch).
• Put it in a mold, and then put the filling on the dough.
• Cut off the extra pieces, and stick them to the second lump of dough.
• Roll out a smaller lump of dough with a layer of 2-3 mm (0.10-0.16 inch).
• Cut the strips with a curly knife, and weave a lattice out of them on the surface of the pie.
• Grease the pastry top with yolk mixed with warm water.
• Bake the pie in the oven preheated to 356F (180C) for about 40-50 minutes until golden brown.
• Cool the finished pie. If desired, sprinkle it with powdered sugar.
• Store the pie in the fridge.