1 C all-purpose flour
6 Tbsp cold, unsalted butter, cubed
3 Tbsp cold water
1 1/2 Tbsp brown sugar
1 pinch salt
dried beans, for weight
2 C fresh or frozen (thawed) blueberries
1 1/4 C ricotta cheese
1/4 C honey, divided
1/4 tsp cinnamon
1/4 tsp salt
In the bowl of a food processor, pulse flour, sugar, and salt. Add butter. Pulse until mixture is coarse and crumbly.
Drizzle in cold water. Continue to pulse until dough begins to form.
Turn dough out onto a lightly floured surface and knead for 2-3 minutes, or until dough ball forms.
Form into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour.
Unwrap dough. Roll out to 1/8 thickness, on a lightly floured surface.
Preheat oven to 375 F degrees.
Transfer dough to a 9 inch pie pan. Press gently, but firmly into pan. Trim off excess around the edges.
Use a fork to prick holes in the bottom. Line with aluminum foil and fill with dried beans.
Bake for 12-15 minutes.
In a medium bowl, beat ricotta and honey until combined and smooth.
Add cinnamon and salt.
Fold in blueberries, but do not over mix.
Pour mixture into pie shell and spread evenly.
Chill in refrigerator for 2 hours before serving.
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