Good for pies, flans, pasties or anything calling for short pastry. This amount is for one 25cm pie crust - double the quantities for both base and top.
1 Cup of either a mixture of half and half white /wholemeal SR Flour or all wholemeal.
125g Ricotta cheese
2 tblspn milk
Simply work the ricotta into the flour with a fork and add the milk - lightly knead into a ball and roll out as required.
If you are using it for a flan or tart, blind bake for 10mins. before adding the filling and returning it to the oven.
For pies, 165 degrees C. for 35mins ensures a nicely browned crust.