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Grilled Summer Vegetable Pie With Lemon Ricotta

8 tablespoons butter, chilled in the fridge and cut into 8-10 pieces
1 cup all purpose flour
1/2 teaspoon table salt
1/4 cup cold water
1 green zucchini, cut into 1/4-inch thick half moons
1 yellow zucchini, cut into 1/4-inch thick half moons
1 bunch asparagus, fibrous ends removed
2 red bell peppers, top, bottom and core removed, then cut into large flat pieces
1 lemon
1/4 cup chives or scallions, chopped
1 pound ricotta


Mix the salt into the flour. Press the butter pieces into the flour with your fingers until they're mostly worked in (a few small visible butter chunks left is actually good). Add the water a bit at a time until your dough comes together and forms a ball (you may need slightly more or less water). Wrap with plastic wrap and refrigerate for at least an hour. Once chilled, roll the dough out on a lightly floured work surface, lay it into your pie pan and press it against all the edges, and then trim off the excess from around the edges.

Source: www.foodrepublic.com