Yield: 1 (9-inch) pie
½ recipe Basic Pie Dough
2 cups whole-milk ricotta cheese
½ cup sour cream
1/3 cup superfine sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
1. Preheat oven to 350°.
2. On a lightly floured surface, roll dough into a 12-inch circle, about 1/8 inch thick. Transfer to a 9-inch pie dish, letting dough fall into place. Trim edges even with rim of pie dish. Using a paring knife, cut ½-inch notches in piecrust edge, spacing them ½ inch apart. Cover with plastic wrap, and refrigerate for 30 minutes.
3. Prick bottom and sides of dough with a fork. Bake until edges are pale, 12 to 16 minutes.
4. In the work bowl of a food processor, combine ricotta, sour cream, sugar, eggs, lemon zest, lemon juice, and salt. Blend until light in color and smooth, about 3 minutes. Pour batter into prepared crust. Place pie on a rimmed baking sheet.
5. Bake until filling is set and just beginning to brown, 30 to 35 minutes. Transfer to a wire rack, and let cool completely before serving.