Easter Ricotta and Rice Pie - Crostata di Ricotta e Riso / Pastiera Di Pasqua Ricotta e Riso

Love What UEAT
Apr 17
3 min read

Updated: 12 hours ago

Desserts & Treats#recipe #Easter #ricottapie #ricepie #Italianpie #Italiandessert #dessert #pie #crostataricotta #crostatariso #pastieraricotta #pastierariso

Easter Holiday is a time when ricotta is a very popular ingredient used in many recipes, and who doesn’t like ricotta! In our family, we like this ingredient so much so, that we use it very often in our sweet & savoury preparations.

TAKE NOTE: our version of this recipe has a THICKER BATTER compared to most other recipes, yet still having a creamy smooth texture & a delicious flavour! 😋

INGREDIENTS: Pie Dough (makes 2 open face pies)

2 1/2 cups (325 g) all purpose flour (sifted)

1/2 cup (115 g) unsalted butter (room temperature)

2 eggs (room temperature)

1/2 cup (100 g) sugar

FILLING: for two 8” (20.3 cm) pies

2 1/4 lbs. (1 k) ricotta (strained)

4 egg yolks

3/4 cup (150 g) sugar

1 1/2 cup (312 g) Arborio rice

2 1/2 cups (625 ml) milk

3-4 orange 🍊 peels (or lemon 🍋 peels or mixture of both)

Zest of one orange 🍊 (or lemon 🍋 or mixture of both)

BAKING DIRECTIONS: Oven temperature 350F (175 C)

Baking time: 50-60 minutes

DIRECTIONS: How to cook the rice & prepare the filling.

1) In a saucepan, over medium/low heat, add the rice, milk and orange peels.

2) Stirring continuously, cook the rice till all the milk has evaporated. Remove the orange peels. Pour into a wide dish. Set aside. Cool completely.

3) Once the rice has completely cooled, time to prepare the filling.

4) In a large bowl, add the ricotta, sugar, orange zest & egg yolks. Mix well with a fork. Gradually add the rice & mix till all is well combined. Place in the refrigerator while we prepare the dough.

DIRECTIONS: Pie Dough

1) Generously grease the baking pans. Set aside.

2) Place the flour onto your working surface. Make a “well”.

3) In a bowl, beat together the eggs & sugar. Slowly pour into the “well” while incorporating the flour into the egg mixture with a fork.

4) Add the cubed butter. Mash it with a fork, till well incorporated.

5) At this point, use your hands to collect the dough & work it into a ball.

NOTE: The dough can be rolled out straight away.

DIRECTIONS: ASSEMBLING

1) Divide the dough in half (two equal parts).

2) Lightly flour your working surface. Roll out one piece of the dough large enough to fit into the baking pan. As a guide, place the baking pan over the rolled out dough.

3) Slowly roll the dough around your rolling pin. Carefully roll it out over your baking pan. Gently press & adjust the dough in the baking pan. Should the dough break, no need to worry. You can easily patch it up. Trim off the edges. Repeat process with the other half of the dough.

4) Equally fill both baking pans with the ricotta & rice mixture. Smooth out the mixture with an over set spatula.

5) Place in a preheated 350F (175C) oven for 50-60 minutes, or until the top of the pies are golden browned. Cool in the baking pan for 1/2 hour before transferring onto a wire rack.

6) Once fully cooled, SECURELY WRAP THE PIES WITH PLASTIC WRAP.

This will immediately lock in the moisture. Place in the refrigerator for 6 hours before serving. Overnight is best. Pies can be made up to two days just advance.

7) If desired, sprinkle with powdered sugar before serving this delicious

smooth creamy tasting traditional Easter dessert ! 🐣 🐰