Italian Easter Rice Pie


(0 votes) 0 0

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.

Shared by


  • 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

Our Readers Also Loved


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.

Around The Web