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From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 cup all purpose flour
Preheat oven to 400 degrees. In food processor with steel blade in place, whirl flour, salt, and pepper. Add butter and process until butter is cut into chunks about the size of large peas. Add the liquid and process just until it wants to form a ball, do not over-process. Roll dough out on floured surface and fit into a 9 inch pie or quiche pan. Flute edges. With fork, pierce crust in many places. Line with waxed paper and beans or pie weights, and bake 12-15 minutes, until nicely browned. Remove paper and weights, set pie crust aside to cool completely. To make the filling, beat the ricotta, sugar, vanilla, salt, and cinnamon until smooth. Add chopped fruits and chocolate. Pile into cold baked pie shell. Garnish with more chocolate. Chill. Slice and serve.
Recipe created 2000-04-18.