Cut together 1 cup flour and 1/3 cup cold butter. Use a pastry cutter or 2 forks.
When the mixture is uniformly blended, add about 3 Tbl. cold buttermilk (water will work as well) so that the mixture holds together enough to form a ball. Chill for one hour.
1 lb Ricotta Cheese
3 beaten eggs
1 bunch Collards, steamed until tender
1 medium onion, sautéed in butter
3 Tbl Flour
½ cup grated sharp cheese
Mix everything together, blending well.
Roll out the dough and place into deep pie plate. Spread the ricotta mixture into unbaked pie shell. Top with 1 cup sour cream spread to edges of crust and sprinkle paprika on top.
Bake at 350 degrees – 40-45 minutes. Serve hot.