Easter Rice Pie
Crust
Make 2 Crusts. Freeze 1/2 dough for future use.
4 cups flour
1/8 tsp. salt
1/2 cup sugar
2 tsp. baking powder
1/2 cup shortening
1 egg
3/4 cup plus 2 Tbsp. milk’
In a large mixing bowl, mix flour, salt, sugar and baking powder.
Cut in shortening.
Add egg, milk and vanilla and mix to a firm dough.
Divide dough in two pieces. Wrap one piece in plastic wrap and let rest while you prepare filling. Freeze other piece for future use.
Roll out dough to fit 10" diameter and 1-1/2" deep pie plate, cutting 2" bigger than pie plate. Fit in pie plate, fold under extra dough and flute.
Pour in filling and bake at 350ºF for 45 minutes. Cover top loosely with a sheet of foil to prevent too much browning and bake another 10 minutes until done.
Filling
1/2 cup rice
1 1/4 cups water
1/2 tsp. salt
Boil per instructions on package
6 eggs
1 1/2 cups sugar
3 Tbsp. flour
3 Tbsp. milk
1 Tbsp. lemon extract
Mix sugar and flour blending thoroughly.
With electric mixer, mix eggs, sugar and flour mixture, milk and extract and beat until lemon color. Add boiled rice and mix well.
Source: “The Italian Bakery” by Lee Mangione Cirillo