Sicilian Ricotta Pie

Watch the video here.

In a food processor, put

• 1-1/2 cups flour
• 3 tbsps caster sugar

Blend then add 1/2 cup of cold cubed butter

Blend about 4 pulses

Add 1 egg yolk and up to 3 tbsps cold water

Pulse till almost comes together – remove, wrap and refrigerate about 20 minutes

Roll dough and put into an 8″ or 9″ tart pan with removable bottom or a regular pie plate

Strawberry Ricotta Scones

Scone

Click image to view video.

• 1 egg
• 1/2 cup buttermilk (or reg milk with 2 drops of white vinegar)
• 2 tbsps. lemon juice
• 1 tsp vanilla
• 1/2 cup ricotta (I drain mine in a strainer for about 2 hours to remove as much liquid as possible)
• 3 tbsps sugar
• 1-2 tbsps grated lemon zest
• 2 cups flour
• 2-1/4 tsps. baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup very cold butter cut up
• 1 cup chopped strawberries

Mix together the egg, buttermilk, lemon juice and vanilla.  Add the lemon zest and the ricotta and mix well.