A layer of whipped orange blossom and honey ricotta is layered with macerated blueberries and blackberries, then folded inside of a sour cream pie crust.
Put the flour, salt, and sugar into a food processor. Pulse a few times to combine.
Then add the cold, diced up butter. Blitz the mixture until the butter is well incorporated.
Then add sour cream.
Close food processor and run it. Trickle in the ice water.
As the dough forms, turn off mixture. Dump out the dough onto parchment. Form a disc and flatten. Cover with parchment and put into a ziploc freezer bag.
Chill 1 hour.
Turn oven to 400 degrees F.
Take out dough for at least 5 minutes to rest at room temperature.
Meanwhile use a clean food processor. Place ricotta, honey, and orange blossom water into it and whip it for 2 minutes. Set aside.
In a large bowl, mix berries with sugar and one teaspoon of lemon juice. Allow to macerate while you roll the dough.
Sprinkle a bit of flour onto a piece of parchment that is fits the baking sheet. Place dough disc down. Sprinkle a bit of flour onto rolling pin.
Roll the dough into a 12 inch circle. It is ok if it's not a perfect circle and if it has cracks on the ends of circle. Slide the parchment onto baking sheet.
Then spread whipped ricotta over center, leaving two inches of the border of dough bare.
Top ricotta with macerated berries.
Then fold the excess dough up and around the berries.
Brush the dough with cream. Sprinkle on raw sugar.
Bake 33-37 minutes, until golden brown.
Allow to cool for at least 45 minutes.