Italian Easter Rice Pie

• 1 pound Ricotta
• 1 cup Sugar
• 4 whole Eggs
• 1 cup Cooked Rice
• 1 teaspoon Anise Extract
• 1 dash Lemon Juice (a Good Splash)
• 1 dash Orange Juice (a Good Splash)
• 1 whole Pie Crust (see Recipe At Bottom)
• _____
• FOR THE EASY PEASY PIE CRUST:
• 2 cups Flour
• 1 cup Crisco Or Lard
• 1/3 cups Cold Water, Or More As Needed
• 1 teaspoon Salt (optional)

1. Preheat oven to 350F.
2. Mix the ricotta, sugar and eggs. Add the remaining ingredients. Pour into the pie crust and bake for around 45 minutes, or until a knife inserted comes out clean.
3. To prepare the crust, cut flour into fat until crumbly, but not an even meal. Mix with water little by little, until it reaches the appropriate consistency. Roll out on a floured board.
4. Note that this pie crust recipe will make a top crust and a bottom crust. You only need a bottom crust for this particular pie, so you can refrigerate or freeze the remainder.

ricotta, sugar, eggs, anise, lemon juice, orange juice, pie crust, flour, water, salt

Taken from tastykitchen.com/recipes/desserts/italian-easter-rice-pie/ (may not work)