04/03/2026
Maria’s Ricotta Pie ( Pastiera Di Riso) Italian Easter Pie
Ingredients
For the Dough (Pasta Frolla) Pie Crust
4 cups all-purpose flour + extra for dusting
14 tablespoons unsalted butter, room temperature + extra extra greasing
2/3 cup granulated sugar
2 teaspoons baking powder
3 eggs
2 teaspoons grated orange zest
Rice
1 cups Arborio Rice
3 cups whole milk
3 cups water
1 teaspoon cinnamon or whole cinnamon stick
Peel from an orange
2 tablespoons butter
Filling
32 oz. Whole Milk Ricotta Cheese
Cooked and cooled Arborio Rice
5 eggs
1 cup sugar
2 teaspoons Orange Blossom Water or (Fior d’Arancio)
2 teaspoons cinnamon
2 teaspoons vanilla
About 8 to 10 strips of candied orange peel, cut in pieces or grind into fine pieces
1 egg beaten for egg wash over top of pie
Begin by making the crust. In a bowl, combine flour, butter, sugar, eggs, orange zest. Mix well until dough forms. (if dry, add a few drops of water)
Form dough into ball, wrap in plastic wrap and place in fridge for about 30 minutes.
In a saucepan, add rice and water and let come to a boil over medium heat. Boil for about 8 to 10 minutes stirring often so it does not stick. Then add milk, sugar, orange peel and cinnamon. Cook over medium to low heat, stirring often. Add more water if necessary. Remove orange peel (cinnamon stick if used).
Add butter, turn heat to low and continue cooking for about 8 to 10 minutes. Rice needs to be cooked beyond al dente.
Place cooked rice on flat dish or baking sheet to cool.
In mixing bowl, combine ricotta (if ricotta is runny, drain it), cooled rice, eggs, sugar, orange blossom water, cinnamon, vanilla, fine pieces of candied orange peel. Stir well or blend with be**er on low speed. Set aside.
Preheat oven to 400 degrees.
Roll out pie crust on lightly floured surface. Be sure to leave some extra to make lattice top. Generously grease pie dish (I use a 9x13 pyrex dish). Place dough in dish so it covers the bottom and up all 4 sides. Press dough down so it fits snuggly (use the overhang dough for the lattice topping).
Pour the filling into the dish over pie crust. Decorate top using the strips of dough making a lattice top. Brush egg wash over the lattice top.
Bake in 400 degree oven on middle rack for about 25 to 30 minutes, then turn down temp to 350 degrees and bake for another 30 to minutes until top is golden and feels firm to touch.
Remove from oven and let cool at room temperature.
You can top with powdered sugar if you want but we enjoy it just like this.
I usually make this a day or two before Easter, cover after it cools and place in fridge so we can enjoy Easter morning!
