Gluten-free Sicilian ricotta pie

To begin, make the pastry. Put the flour, salt and sugar in a mixing bowl and stir together to combine. Next, rub in the flour using your thumbs and the tips of your fingers, until the mixture resembles fine breadcrumbs. Make a well in the middle and add the egg. Roughly combine the ingredients using a fork, then use your hands to lightly knead the mixture until a soft ball of dough forms. Wrap the dough and leave it to chill in the fridge for at least half an hour, but preferably 1 hour

Preheat the oven to 180°C/gas mark 4

On a well-floured piece of baking parchment (this is quite a sticky dough, so the baking parchment helps when you’re ready to line the pie dish), roll out the pastry until it is big enough to line a 24cm pie dish and is roughly the thickness of a £1 coin

Upturn the pastry into your pie dish and, using the baking parchment, gently press the pastry into the sides of the dish. Remove the parchment and tidy up any holes by pressing pieces of the pastry from the edges into the gaps – it really doesn’t matter if the pastry looks rustic. Trim the edges of the pastry with a sharp knife and place the pie dish on a baking sheet

Put the ricotta, sugar, flour, eggs, citrus zest and juice, and ground cinnamon into a mixing bowl and whisk thoroughly to combine

Pour the ricotta mixture into your pastry-lined pie dish. Bake for 1 hour to 1 hour 15 minutes, or until just set in the middle. Leave the pie to cool to room temperature

Once cool, mix the remaining cinnamon and sugar together before dusting the top of the pie with it. Transfer the pie to the fridge to chill before serving