2 tbsp. butter
1/2 c. milk
1/2 c. sugar
2 1/2 c. flour
1 tsp. baking powder
1 egg

RICOTTA FILLING:

5 lb. ricotta
6 eggs, keep 1 yolk for top
2 c. sugar
1 tsp. baking powder
1 tsp. vanilla

Sift flour and baking powder, set aside. Beat butter and egg, add sugar and beat. Add milk. Add flour. Mix well. Form into 4 balls and roll for pie pans. Beat all filling ingredients until well mixed.

Pour into pie shells, and top with crust. Beat remaining egg yolk and spread over tops of pies for browning. Bake at 450 degrees for 15 minutes, then at 350 degrees for 45 minutes.