In a mixing bowl, combine all-purpose flour, cold unsalted butter, powdered sugar, and salt. Blend until it resembles coarse crumbs, about 5 minutes.

Add the egg yolk and 2 tablespoons of cold water to the mixture. Stir until the dough comes together; add more water if too dry.

Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to solidify the butter.

In a separate bowl, blend ricotta, honey, eggs, vanilla, lemon zest, cinnamon, and a pinch of salt until smooth and creamy.

Preheat your oven to 350°F (175°C).

Roll out the chilled dough to fit a 9-inch pie pan, about ⅛ inch thick. Transfer to the pan and trim excess dough.

Pour the filling into the prepared crust, spreading evenly without overfilling.

Bake for 30-35 minutes until the filling is set and lightly golden. Watch closely to avoid overbaking.

Allow to cool for 10-15 minutes before slicing to help the filling firm up.

Drizzle additional honey over the cooled pie before serving.

Serve warm or at room temperature, optionally with vanilla ice cream.