Italian Easter Rice Pie


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I remember my mother making this pie when I was a little girl. It has stayed in our family. I make it every year for Easter. It was on television about 20 years ago. It's easy to make and delicious.

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  • Pie crust:
  • 2/3 C. Crisco
  • 2 C. flour
  • 1 tsp. salt
  • 1 egg beaten into 1/4 C. ice water
  • 1 Tbs. white vinegar
  • Filling:
  • 2 C. ricotta cheese
  • 2/3 C. cooked and cooled white rice
  • 3 beaten eggs
  • 1/2 C. sugar
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 1 egg for brushing top of pie

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Mix shortening flour and salt until crumbly. In another bowl, slightly beat the egg, water and vinegar and add to the flour mixture. Mix quickly and line 9-inch pie plate with half of the pastry. Pour in the rice filling and top with the remaining pastry. Beat egg with fork and brush top of pie generously. Cut a few air vents on top. Bake at 350 degrees for 45 minutes or until nicely browned.

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