Italian Rice & Ricotta Pie

Pasta Frolla Dough

260 grams of all-purpose flour

60 grams of granulated sugar

1/2 teaspoon of baking powder

½ teaspoon of kosher salt

114 grams of cold unsalted butter

2 whole large eggs

 1 whole large egg – lightly beaten


Place the flour, sugar, baking powder and salt into a food processor and pulse about 5 times until combined. 

Cut the butter into cubes and add to the flour.  Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy. 

Add the 2 whole eggs and pulse until the dough comes together. 

Turn the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.  

You can also make the dough by hand:

In a large bowl whisk together the flour, sugar, baking powder and salt.

Cut the butter into cubes and add it to the flour mixture and toss to coat the butter cubes.

Using your fingertips squeeze and rub the butter into the flour until it looks sandy or like coarse cornmeal.

In a seperate bowl, whisk together the 2 large eggs.

Make a well in the center of the flour/butter mixture and pour in the whisked eggs.

Begin mixing the eggs into the flour, using a fork, by gradually pulling the flour into the eggs. Mix until you have incorporated the eggs and flour/butter mixture.

Lighly dust your counter with flour and gently knead the dough 5-6 times to form a smooth dough.

Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 1 hour. 

Next make the rice custard.

Rice Custard

2 1/2 Cups of Whole Milk

2 Tablespoons of Unsalted Butter

1/3 Cup of Arborio Rice

pinch of salt

1/3 Cup of Granulated Sugar

In a heavy bottomed saucepan mix together the milk, butter, rice and salt.

Bring to a boil and immediately turn down so it’s at a slow simmer. You want to see it slightly bubbling. Continue simmering for 20 minutes, stirring occasionally so the rice does not stick to the bottom of the pan.

Add the granulated sugar and mix to combine.

Continue simmering for another 10-15 minutes.

It is done when the milk is almost all absorbed and the mixture is slightly thick and creamy.

Pour into a bowl and cover with plastic wrap pressing it on top of the custard. Set aside to cool. You can do this the night before.

Remove the larger piece of dough and roll to 1/8” thick circle. Line an 8” round tart pan’, with 1 1/2” deep sides and a removable bottom, with the dough and trim the edges. Place in the fridge covered with plastic until ready to use.

Make the filling.

Filling for Pie

1/4 Cup of Granulated Sugar

2 Teaspoons of Orange Zest

8 Ounces of Ricotta Cheese

1 Teaspoon of Vanilla Extract

1 whole egg

1 egg yolk

1 Batch of Rice Custard

Place the sugar and orange zest in a bowl and using your finger tips, massage them together.

Add the ricotta cheese and vanilla extract and whisk to combine.

Whisk in the 1 whole egg and egg yolk.

Next whisk in the rice custard 1/3 at a time. Whisking until each addition is completely mixed in.

Remove the lined tart pan from the fridge and fill with the filling and smooth with an offset spatula.

Combine the remaining 1/3 of dough with any leftover scraps from the bottom crust. Roll it into a rectangle 1/8” thick and approximately 9’“ x 10”.

Cut 10 strips 3/4” – 1” wide. Place strips in a lattice pattern.

Brush the top of the crust with the beaten egg.

Bake in a 350 degree oven for 35-40 minutes or until the crust is a light golden brown and the filling is set.

Let the tart cool on a rack for 10 minutes, then remove the sides and allow to cool completely.