Sweet Ricotta Pie

Preparation:  45 min. Cooking: 75 min. Total: 120 min.
Recipe photo
  • 1/2 Cup short-grain rice * (rice for filling)
  • 1 Cup milk , preferably whole* (rice for filling)
  • 3 tsp unsalted butter * (rice for filling)
  • 3 Cup all purpose flour * (for pastry)
  • 1 1/2 tsp baking powder * (for pastry)
  • 1/2 tsp salt * (for pastry)
  • 1/2 Cup butter , chilled & cut into small pieces* (for pastry)
  • 4 Tbsp shortening * (for pastry)
  • 2 large eggs * (for pastry)
  • 2 1/2 Tbsp cold milk , preferably whole* (for pastry)
  • 5 large eggs , divided* (for filling)
  • 1 1/2 Lb whole milk ricotta cheese * (for filling)
  • 3/4 Cup granulated sugar * (for filling)
  • 2 Tbsp grated orange zest * (for filling)
  • 1/2 tsp ground cinnamon * (for filling)
  • 1 tsp vanilla extract * (for filling)
  • 1/2 Cup golden raisins * (for filling)
  • 2 Tbsp candied citron , finely chopped* (for filling)

Rice: In a small saucepan over medium heat, combine rice, milk, and butter. Bring to a boil, stirring occasionally. Turn heat down to low and cover with a lid; cook about 15 minutes or until the milk is absorbed and rice is tender. Set aside to cool.


In a large mixing bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs.

In a small bowl, combine eggs and vanilla; beat with a wire whisk or fork until frothy. Add egg mixture to the flour mixture, mixing until all the flour is moistened and forms a ball. If the dough seems too crumbly, add 1 Tbsp to 2 Tbsp milk.

Divide the dough into two portions, one slightly larger than the other; gently pat each half into a disc. Wrap in plastic wrap and refrigerate 1 to 2 hours.

Preheat oven to 350°F. Remove the larger portion of dough from the refrigerator and, on a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough out to a thickness of 1/8 inch. Fit the dough into the bottom and up the sides of a 9 inch spring-form pan. Trim the edges so that about 1 inch hangs over the sides of the pan. Refrigerate while preparing filling. Tip: Don’t stretch the pastry when placing in the pan, otherwise when baking the heat will cause the pastry to shrink down in the pan. Instead, gently push and pat the pastry in the pan. This pastry is slightly soft. I find it easiest to roll out on a large piece of plastic wrap, then pick up the plastic and rolled pastry together and gently flip over into the pan.


In a large bowl, add eggs, use a fork or wire whisk to thoroughly break up the egg; reserve about 1 Tbsp of beaten egg to brush over top of pastry. Add ricotta and sugar to remaining egg; whisk together to mix. Add orange zest, cinnamon, vanilla, raisins, citron, and cooled rice. Stir until well blended. Pour filling into the pastry lined pan; set aside. Roll out remaining piece of dough, 1/8 inch thick. Cut into 3/4 inch lattice strips. Weave the lattice strips over the filling. Fold down the overhanging pastry, and crimp edge as desired. Using a pastry brush, lightly brush the pastry with reserved egg.

Bake: Slide filled spring-form pan onto a baking sheet, place in oven. Bake 1 hour or until the center is almost set but still slightly wobbly. Remove from oven; leave pie in pan until cooled and filling is set.

When pie is cooled, slide a small knife around the edge of the pie to loosen it and remove the sides of the spring-form pan, and transfer pie onto a serving plate. Serve while still warm or refrigerate until ready to serve.

1000 Cal
46 g
130 g
30 g
2.6 g
67 g
340 mg
760 mg


Fiber     2.6 g
Fat     46 g
Sugar     67 g
Carbs     130 g
Protein     30 g
Calories     1000 Cal


Fat, Poly     5.2 g
Fat, Mono     15 g
Fat, Sat     22 g
Fat, Trans     0.4 g
Fat, Percent     40 %


Vitamin, K     6 mcg     5 %
Vitamin, A     1400 IU     47 %
Vitamin, B12     1.1 mcg     47 %
Niacin     4.3 mg     27 %
Riboflavin     1 mg     74 %
Vitamin, C     3.7 mg     4.1 %
Vitamin, D     54 IU     8.9 %
Vitamin, B6     0.2 mg     13 %
Vitamin, E     1.4 mg     9.6 %
Panto, Acid     1.6 mg     31 %
Choline     170 mg     32 %
Thiamin     0.6 mg     50 %


Calcium     530 mcg     53 %
Phosphorus     580 mg     83 %
Magnesium     52 mg     12 %
Copper     0.2 mcg     24 %
Fluoride     4.5 mcg     110 %
Zinc     3 mg     27 %
Cholesterol     340 mg     1 %
Sodium     760 mg     51 %
Selenium     60 mcg     110 %
Manganese     0.6 mg     8.5 %
Potassium     500 mg     11 %
Iron     4.9 mg     62 %