Recipe in the Bertolli Cookbook
Preheat oven to 375 degrees.
PASTRY: In a large bowl, combine flour, sugar, cinnamon and salt. Stir in olive oil and rub in with fingertips until mixture resembles coarse crumbs. Drizzle with 4 tablespoons of the milk and stir with a large fork until mixture begins to come together. If needed, drizzle added milk, to form a dough. Gather dough into a ball, flatten slightly, and wrap in plastic wrap. Chill 15 minutes.
FILLING: Meanwhile, in a large bowl, combine sugar, cornstarch and cinnamon. Stir in ricotta, egg whites and vanilla until well-blended.
Roll pastry between 2 sheets of lightly floured wax paper to a 12-inch circle. Fit into a 9-inch pie pan or 10-inch tart pan. Trim excess pastry, and crimp edges with tines of a fork. Pour filling into pastry shell; bake 45-50 minutes or until filling is just set in the center. Cool on a wire rack. Serve chilled or at room temperature, topped with fresh berries if desired.