Growing up, my memories from an Italian-American Easter included butter shaped like a lamb, sweet bread studded with dried fruits (baked in a coffee can) and homemade ricotta pie. While my Nana’s version was the straightforward cheesecake type pie, I’ve always wanted to make a traditional rice pie. Called pastiera, it’s usually filled with arborio rice, ricotta, lemon or orange zest in a sweet pie crust. Apparently this is an Americanized version of the traditional Pastiera di Grano eaten on Easter in Italy, featuring wheatberries or farro instead of rice.
Since both Easter and #berrylove were coming up, I decide to make a pastiera but feature raspberries in addition to citrus. I referenced both FoodBlogga’s Traditional Italian Easter Rice Pie and Mary Ann Esposito’s Neapolitian Ricotta & Rice Pie (great tip on grating frozen butter with box grater when making crust!) for guidance. I ended up making my version a bit healthier, using less sugar, butter and eggs, using some whole wheat pastry flour and of course, adding lots and lots of fresh raspberries.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, chilled
- 3 - 4 tablespoons ice water
- 2 cups lowfat milk
- 1 cup uncooked arborio (short grain) rice
- 16 ounces ricotta cheese, drained
- 3/4 cup sugar
- 1 tablespoon butter
- 1 tablespoon orange zest
- 2 teaspoons orange extract
- 3 eggs, slightly beaten
- 2 cups fresh raspberries
- 3 cups fresh raspberries
- 1/4 cup fresh orange juice (from one large orange)
- 3 tablespoons honey
Directions
- In a large bowl, mix together flour, whole wheat flour, sugar, orange zest and salt. Grate the chilled butter and cut into flour mix (butter should form little balls.)
- Slowly add in ice cold water, mixing until a dough ball forms. Wrap in saran wrap and chill in refrigerator until filling is ready.
- Grease a 10-inch springform pan or 10-inch round cake pan. Roll dough out onto a floured surface into a 12-inch circle. Place in pan and press up and over edges of pan. Set aside until ready to fill.
- In a large saucepan over medium heat, bring 2 cups of milk to barely a boil, add rice, stir and reduce heat to medium-low. Cover and cook for 20 - 25 minutes (no need to continually stir or add liquid as you usually do when making risotto.) Cool slightly.
- In a large bowl, add cooled rice, sugar, butter, ricotta, orange zest and orange extract. Mix well. Add eggs and mix until thoroughly incorporated.
- Preheat oven to 375 degrees F.
- In bottom of pie crust lined pan, cover the bottom with 2 cups of raspberries. Pour ricotta rice mixture on top. Bake for 55 - 60 minutes or until ricotta rice filling is set.
- While the pie cooks, make the glaze by adding 2 cups raspberries, orange juice and honey to a medium saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and reduces (cook for about 1/2 hour.)
- Remove from stove and gently mix in remaining 1 cup raspberries.
- When serving, pour a few spoonfuls of raspberry glaze atop each pie slice.
Your hosts for this month’s #BerryLove:
A little bit of everything | Roxana GreenGirl | @roxanagreengirl
I’ve never tried a rice pie but I’m absolutely loving the idea. The glaze sounds like a great idea D!
A rice pie, that’s really original!!
I love the flavour and texture of ricotta cheese (more since I’ve discovered how to make it at home
It must taste sweet and delicious, great recipe!
Have a wonderful #berrylove
Cheers
I have to try making ricotta at home – I’m sure it tastes way better than anything you get at the store.
This Dessert is new to me, but its something that I would love!Looks so delicious and moist, almost like a rice pudding in a crust!Wonderful recipe
Sending you some #Berrylove 
It’s a beautiful rice pie. I love making recipes from my childhood – they’re so comforting. Enjoy! Happy berrylove and happy Easter!
I’ve never heard of a rice cake, but it sounds delicious! Like a combo of rice pudding and cheesecake
Great job!
Amy, it totally tastes like a ricotta cheesecake meets rice pudding
I love this easter rice pie with raspberry glaze! Great idea! Thanks for sharing the berrylove!
Your rice pie is gorgeous with the raspberry glaze. We used to have the lamb shaped butter at Easter, a a child. Sending lots of #berrylove your way!
I’m going to look for that butter lamb this year!
so this is like a rice pudding crossed with a cheesecake, no? sounds so wonderful!
that is EXACTLY how I describe it…and how it tastes
Okay. Guess what I am now making for Easter. I have never even heard of a rice pie, but my goodness, this looks fantastic!! I’m in!
Yay! It takes a little time but I can humbly say it is worth it (think cheesecake meets rice pudding
I am not a fan of sweet rice but your pie looks amazing!! And especially with the raspberries…
i’ve never heard of rice pudding in a pie, but i love both, so i’m sure i would love this!! this looks fabulous, deanna!!
I’ve never had a rice pie – even when I lived in Italy! I love rice pudding, however, and I really think I am going to have to try this. Great #berrylove post!
I have never heard of pastiera di grano. Sounds awesome. This makes me realise there are so many delicious desserts that I am not familiar with
I’ve never heard of a rice pie.. this looks gorgeous and the pretty glaze!
This is just stunning! Just gorgeous, gorgeous, gorgeous. And what a wonderful dessert idea. Sending you lots of #berrylove this month!!
This pie is delicious! What a great festive hybrid for one decadent dessert
Cheers
Choc Chip Uru
Oh, that photo of the slice with the dripping raspberry glaze is gorgeous! I’ve never eaten anything like this, but I’m ready to dive in with a fork
Love rice and rice pudding and all rice recipes. This looks outrageously delightful!
This is a perfect Easter dessert! I’ve made many ricotta pies and love your healthy version!! The presentation is so pretty too!!
This looks amazing! I have never had rice pie!
Sending you some #berry love
Cindy