• Preheat the oven to 350 degrees Fahrenheit.

Pasta Frolla (Sweet Shortcrust)

• Add the 1 ¾ cups all-purpose flour, ⅓ cup powdered sugar, ½ teaspoon baking powder, and ¼ teaspoon salt to a large bowl and whisk until combined.
• Grate the ½ cup unsalted butter on a box grater and then toss with the flour mixture.
• Add the 1 large egg and stir until combined, using your hands to gently knead it into the flour mixture until it forms a dough.
• On a clean, lightly floured surface, roll out the dough until you have a large circle that is about 11 inches across, then transfer it into a 9-inch pie dish, pressing it down into the bottom and crimping the edge as desired. Chill the crust in the freezer while you prepare the filling.

Ricotta Filling

• Whip the 2 cups whole milk ricotta, ½ cup sour cream, and ¾ cup granulated sugar together for 2-3 minutes with a hand mixer
• Add the 3 tablespoons all-purpose flour, 1 tablespoon fresh lemon juice, 2 tablespoons lemon zest, 1 ½ teaspoons vanilla extract, and ½ teaspoon ground cinnamon. Beat in the 3 large eggs one at a time.
• Bake for 45-50 minutes, until the center of the pie only has a slight wobble to it if lightly shaken. Remove the pie from the oven and let it room to room temperature before chilling overnight in the refrigerator. Dust with powdered sugar before serving.