Ingredients
⅔ cup Crisco
2 cups flour
1 tsp salt
1 egg beaten, into 1/4 cup ice water
1 tbsp white vinegar
2 cups ricotta cheese
⅔ cup white rice, cooked and cooled
3 eggs, beaten
½ cup sugar
1 tsp vanilla
2 tsp cinnamon
1 egg, for brushing top of pie
Preparation
Mix shortening flour and salt until crumbly.
In another bowl, slightly beat the egg, water, and vinegar and add to the flour mixture.
Mix quickly and line a 9-inch pie plate with half of the pastry.
Pour in the rice filling and top with the remaining pastry.
Beat egg with fork and brush top of pie generously.
Cut a few air vents on top.
Bake at 350 degrees F for 45 minutes or until nicely browned.
