Yield: Makes one 9-inch pie.
This Italian-style ricotta-and-rice pie, excerpted from the cookbook Sweetie Pies, is a beautiful dessert for Easter or other special occasions.
Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time. (It’s better to err on the side of not having enough liquid than to have too much; you don’t want a soupy crust.) Continue tossing until the dough holds together when lightly pressed.
With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust. I try to chill at least 30 minutes but not too much longer than overnight.
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Giving it 4* for taste. The cooking instructions seem to be incorrect though. After 45 minutes it was more brown than the photo but wet throughout. After 60 minutes the pick was still not clean most places. Covered lightly after 45 baked for about 1 hour 10 minutes still wet when checked with pick. Took it out of the oven let it cool and then refrigerated. It did firm up something like an Italian cheesecake. Not enough rice to be called rice pie.
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