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1
In a food processor, combine the flour, sugar and salt and pulse several times.
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2
Add the shortening and pulse until the mixture resembles coarse meal.
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3
Add the eggs and milk and pulse until lightly moistened.
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4
Turn the dough out onto a lightly floured work surface and knead a few times until smooth.
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5
Form the dough into 2 disks, 1 slightly larger than the other.
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6
Wrap the disks in plastic and refrigerate for 30 minutes or for up to 3 days.
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7
In a food processor, combine the ricotta, sugar, eggs, lemon zest, anise liqueur and vanilla and process until smooth.
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8
Preheat the oven to 375.
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9
On a lightly floured work surface or between sheets of plastic, roll out the larger disk of dough to a 13-inch round.
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10
Line a 10-by-1 1/2-inch pie plate with it.
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11
Patch any cracks.
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12
Spoon in the filling.
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13
Roll out the remaining disk of dough to an 11-inch round.
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14
Brush the pastry pie rim with water and set the round on top.
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15
Press the edges together to seal.
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16
Trim the overhanging dough and crimp decoratively.
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17
Make 3 small slashes in the top and brush with the egg wash. Bake for 40 to 45 minutes, or until the pastry is golden; cover with foil if it browns too quickly.
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18
Let cool on a rack to room temperature, then refrigerate until chilled.
