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Laura Kim’s Vegetable Pinwheel Pie. Ingredients: For the crust: 1 ½ cups all-purpose flour. Pinch of salt. ½ cup cold butter, cut into cubes. For the filling: 7 ounces ricotta cheese.
1. In a small heavy-based saucepan over medium heat, melt the butter. Add the flour, and cook, stirring constantly, for 3 minutes. 2. Whisk in the milk in a thin, steady stream, stirring constantly.