Dessert: Italian Rice Pie (Pastiera di Riso)

Recipe by Gina Marie Miraglia Eriquez Italian wheat pies—filled with a rich ricotta custard studded with tender wheat berries—are associated with Easter celebrations, but according to author Gina Marie Miraglia Eriquez, rice pies are just as classic and

Ingredients

3 1/4 cups all-purpose flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
3 large eggs, lightly beaten

Instructions

Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add eggs and pulse until just incorporated and dough begins to form large clumps.
Turn out dough onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry scraper if you have one, and form into a thick log. Cut off 2/3 of the log and form into a large rectangle for the bottom of the pie. Form the remaining piece into a smaller rectangle for the top of the pie. Chill each, wrapped in plastic wrap, until firm, at least 30 minutes.

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