Makes 10-12 servings. Makes (one) 10.5-inch pie
Crust:
1 1/2 cups all-purpose flour
¼ cup sugar
½ teaspoon salt
½ teaspoon baking powder
¾ stick unsalted butter (chilled)
1 extra large egg or 2 small eggs
1-2 tablespoons ice water, or as much as needed
Filling:
1/2 cup uncooked Arborio rice
4 cups water or whole milk*
7 large eggs
1 cup sugar
2 teaspoons lemon extract (or the zest and juice of 1 Meyer lemon)
2 teaspoons pure vanilla extract
1 pound ricotta cheese (drained)
For
the crust, combine flour, sugar, salt, and baking powder in the work
bowl of a food processor fitted with a metal blade; pulse several times
to combine. Add the butter and pulse about 10 times until the dough
becomes pebbly in texture. Add the eggs and pulse repeatedly until the
dough begins to stick together. Slowly add the ice water by the
tablespoonful, while using a few long pulses. Add more drops of ice
water as necessary, until the dough holds together well. Invert the
dough onto a floured work surface. Form into a circle, flatten into a
disc, wrap in plastic wrap, and refrigerate while preparing the
filling. (Dough can be kept in the refrigerator for up to 2 days before
continuing.)
If you don’t have a processor, then combine the dry
ingredients in a bowl; add chunks of chilled butter, and using a pastry
blender or two forks, chop the butter until it resembles little
pebbles. At this point, add the eggs and ice water, and stir with a
spoon until the dough begins to form. Using your hands and working the
dough as little as you can, transfer it to a lightly floured surface.
Knead until the dough holds together. Form the dough into a ball,
flatten into a disc, wrap in plastic, and chill while preparing the
filling. (Dough can be kept in the refrigerator for up to 2 days before
continuing.)
To make the filling, place the rice and water in
medium heavy-bottom saucepan and bring to a boil. Reduce the heat to
low and cook the rice, uncovered, stirring occasionally for about 15-20
minutes, or until the water is absorbed and the rice is sticky. The
rice should still be firm as it will finish cooking in the oven. Remove
from heat and set aside.
Add the eggs and sugar to a large bowl
and using a hand-mixer, beat until well combined. Add lemon extract and
vanilla extract, and beat on low for about 10 seconds. Add the drained
ricotta and beat on low for a few seconds until just combined. Add
cooked rice and mix with a rubber spatula until well combined, making
sure there are no clumps of rice. Place in the refrigerator.
Place
a rack in the lower third of the oven and preheat to 375 degrees F.
Coat the 10.5-inch pie plate with cooking spray. Turn out the dough
onto a lightly floured surface and roll into an 11- inch circle.
Transfer the dough to the prepared pie plate, gently pressing it into
the bottom and sides. No fluted crust in necessary since, like a tart,
the crust is flush with the filling. At this
point, set the crust in the freezer for about 10-15 minutes to get it
really chilled, which will make for a flakier crust.
Remove the
chilled crust from the freezer and pour the filling to about 1/4 of an
inch below the top of the crust, as it will puff up slightly when
baking. Note: If you have some
extra filling left over, then you can pour it into a small baking dish
or ramekins for a crustless version, and follow the same baking
instructions.
Bake for 1 hour or until the filling puffs up,
turns golden, and is “set,” meaning it should not be jiggly when you
gently move the pie plate from side-to-side. Remove from the oven and
let cool on a rack. Serve at room temperature or chilled.
Note:
Though 1/2 cup arborio rice to 4 cups water or milk usually works
perfectly, depending on the brand of rice, some absorb more, some less.
If you find the rice is completely cooked after the 20 minutes and
there is still some water left, you can simply drain it.
Note: I
use a 10.5-inch pie plate, slightly larger than average. You can also
make it in a 10-12- inch square or rectangular glass dish.
Note: Leftover rice pie can be stored in an air-tight container in the refrigerator for up to 3-4 days.
- Recipe courtesy of Susan Russo's Food Blogga.