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1
For the crust: Place the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks.
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2
While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers.
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3
Turn the dough out onto a piece of plastic wrap, form into a disk and refrigerate for at least 30 minutes.
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4
Preheat the oven to 350 degrees F. Roll the dough out into a circle about 1/8-inch thick, and then fit into a 9-inch pie dish.
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5
Dock the crust all over using a fork.
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6
Cover the crust with plastic wrap and refrigerate for at least 30 minutes.
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7
Line the crust with foil and fill with dried beans or baking marbles.
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8
Bake for 10 to 12 minutes, and then remove the foil and beans and bake until the crust just begins to brown, another 15 minutes.
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9
For the filling: While the crust is baking, combine the farmer cheese, sugar and cardamom in a stand mixer with a paddle attachment and whip together until well incorporated.
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10
Add 1 egg at a time on medium speed, waiting until fully incorporated and smooth before each new addition.
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11
Stir in the heavy cream.
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12
Fill the crust with the cheese filling and bake until the top is browned and the filling is just slightly jiggly, 45 minutes.
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13
Let cool, and then eat the pie.
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14
Serve with orange marmalade.
