I am looking to make a ricotta pie in the same style as Modern Bakery in Boston. I have attached 2 links for visual reference. I know it is a pasta frolla recipe they use for the crust, but my question would be about the best way to make it. Do you think they just make it in a springform pan and use a double recipe of the dough to cover it? Has anybody tried making this type of pie before and can give any hints? Thanks in advance!