Rice Pie Crust Food

FOOL PROOF PIE CRUST RECIPE

Steps:

• In a large bowl, stir together flour, sugar, and salt.
• Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
• Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
• Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
• Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
• Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs can be frozen for up to 3 months. Thaw in the fridge overnight before using.)

CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375-degrees.
• Add one of the pie crusts to the bottom of a prepared pie plate which has been sprayed with cooking spray. Set aside.
• Melt the butter in a large skillet. Add the flour and whisk to combine. Cook for 1-2 minutes over medium heat.
• Add the chicken broth to the skillet and whisk, cooking until the mixture thickens.
• Add the cooked rice, cooked chicken, vegetables, scallions, half and half, salt and pepper to the skillet. Stir well and heat through.
• Spoon the chicken and rice mixture into the prepared pie plate and top the mixture with the second pie crust. Use a paring knife to cut slits in the top crust for the steam to escape.
• Trim away the excess pie dough (save if you're decorating the pie), and crimp or fold the two crusts together to seal.
• Use a paring knife to cut out some decorative carrot and pea shapes and add them to the top pie crust using a light touch of water, pressing gently. This step is optional.
• Whisk the egg and 1 tablespoon of water and brush the egg wash over the top crust before baking.
• Place the pot pie on a baking sheet and bake in a preheated oven for 30 - 35 minutes or until the pie crust is golden brown in color and the filling is heated through. *Note - if the pie crust browns too quickly, cover the pie with foil and continue baking for the specified amount of time.
• Allow the pie to cool for 15 minutes before slicing.

ITALIAN RICE PIE (PASTIERA DI RISO)

Steps:

• Make pastry dough:
• 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.
• Make filling:
• Bring rice and well-salted water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until rice is tender, about 20 minutes. Drain in a sieve and rinse under cold water until cool. Drain well.
• Whisk together 3 yolks and sugar in a heatproof bowl, then whisk in cornstarch and flour until smooth (mixture will be very thick). Bring milk just to a boil in a small heavy saucepan, then gradually add hot milk to yolk mixture, whisking.
• Pour custard back into saucepan and bring to a boil over medium-low heat, whisking constantly (custard will become very thick), then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Transfer to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.
• Stir together ricotta, custard, and remaining 2 yolks, then stir in zests, cinnamon, salt, and cooked rice.
• Assemble and bake pie:
• Preheat oven to 350°F with rack in middle. Generously butter a 13- by 9-inch metal baking pan and line the bottom with an overlapping double layer of foil, leaving 2 inches of overhang on both ends, then generously butter foil.
• Roll out 1 piece of dough between 2 sheets of wax paper into a 15- by 11-inch rectangle (about 1/8 inch thick). If dough becomes soft, chill or freeze until firm. Remove top sheet of wax paper and invert into baking pan, fitting it into pan. Chill shell. Roll out remaining piece of dough between sheets of wax paper in same manner. Cut 12 (3/4-inch-wide) crosswise strips (you will have a little dough left over).
• Spread filling in pan and arrange 6 strips, 1 1/4 inches apart, diagonally across filling, trimming ends to fit. Arrange remaining 6 strips, 1 1/4 inches apart, diagonally across first strips to form a lattice with diamond-shaped spaces. Trim lattice to fit in pan, then fold outside crust down over filling to make a border. Brush pastry with beaten egg.
• Bake pie until pastry is golden and filling is puffed and set, about 1 1/2 hours, loosely covering top of pie with foil after 50 minutes to prevent over-browning. Transfer to a rack to cool. When completely cool, lift pie out of pan using foil overhang and transfer to a platter.

RICE CRUST FOR CASSEROLES!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Prepare the rice ingredients. Let cool.
• 3. Beat the egg very well. If you want to add herbs do it now.
• 4. Stir the egg into the rice. Mix together well. Press rice mixture into a 9 or 10 inch pie pan.
• 5. Bake at 350 degrees for 10 minutes.
• 6. Put your filling of choice into crust. Bake at 350 degrees for 45 minutes.
• 7. Serve with a salad

NO CRUST RICE PIE

Steps:

• Prepare the vanilla pudding according to package directions using the milk. Set aside to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, beat the eggs, sugar and vanilla until light and fluffy. Stir in the cooked rice, vanilla pudding and ricotta cheese until smooth. Pour into a 9 inch deep dish pie plate or 10 inch pie plate.
• Bake for 1 hour in the preheated oven, or until the center appears set when the pie is gently jiggled. Cool to room temperature, then refrigerate until chilled before slicing and serving.

RICE QUICHE CRUST

Steps:

• Bring water to a boil in a small saucepan. Stir in rice, cover pan, and remove from heat. Allow to stand until water is absorbed, about 5 minutes. Stir in butter and salt, if desired.
• Spray a 9 inch pie pan with nonstick cooking spray. Spoon cooked rice into pan. Use the back of a spoon to firmly press rice along the bottom and sides of the pan to create a crust. Use crust with quiche fillings of choice, and bake as directed for quiche.

ITALIAN RICE PIE

Steps:

• Read through all directions before starting!
• In a large bowl, add the sugar, flour, salt, baking powder, lemon zest, and cubed butter. Using your hands, cut/squeeze the butter into the dry ingredients until the mixture resembles coarse sand
• In another bowl, lightly whisk the eggs and then pour into the dry sandlike mixture and stir until all of the egg has been incorporated
• Press down and form into a dough and then turn out onto counter and knead a few times until there are no dry bits remaining.
• Form into 2 flat disk shapes, wrap in plastic and refrigerate for a minimum of 1 hour (this makes enough for 2 pies, so you can opt to use the extra to decorate the top, or save for another pie).
• I like a thicker crust so I split the dough unevenly; that is, I use about 60% for the bottom and 40% for the top crust - no need to be too accurate just "eyeball" it when you divide the dough.
• Butter and flour an 8-inch pan. After the dough has chilled, roll it into a circle that is about 12 to 13 inches wide and then carefully transfer it over to the prepared pan and line it with the dough. Use PLENTY of flour under and on top of dough before and while rolling and also on your rolling pin. Return dough to fridge if it gets too warm or sticky.
• If the dough falls apart you can simply pinch it back together in the pan. Use plenty of flour on both sides of the dough when you are rolling out the dough to prevent sticking
• After you line the pan with the dough, you can freeze the pan with crust for an hour or so or place in fridge for at least an hour or overnight. This helps to prevent shrinkage.
• If you want to top the pie with pie crust lattice, roll out the crust using plenty of flour on both sides and the rolling pin, and cut into strips. Place strips on baking sheet or dish and chill until ready to use.
• Begin by adding the rice, milk, and lemon peel to a gentle boil over medium low heat. You MUST stir often or the mixture will definitely stick to the bottom of the pan!!
• After the rice has begun to slightly bubble, reduce the heat to low and continue cooking until most of the milk has absorbed (it's okay if rice is a bit undercooked as it will keep cooking in the oven). Set aside to cool
• You can also bring to small gentle boil for 2 or 3 minutes, cover, and then remove from heat and let the rice absorb all the liquid for about 30 minutes or so.
• In a separate bowl, mix the ricotta, sugar, eggs, grated lemon zest, and vanilla extract and beat until creamy (I mixed by hand using a whisk)
• Once the rice mixture is cooled (to the point where it won't cook the egg in the ricotta mixture), add it to the ricotta mixture and stir to combine.
• Use the prepared pie shell from earlier step and price the dough several times all over with a fork
• Pour the rice-ricotta filling mixture into the pie shell
• If using top crust, top with second pie crust or the lattice strips and top the pie. Brush with beaten egg and sprinkle sugar.
• Place the pie on a baking sheet. Bake at 350 degrees F on the center rack until the filling is set (about 50 to 60 minutes).
• Check the pie about 20 minutes and 10 minutes before finished and if crust is browning too much, place a piece of aluminum foil over the top very loosely.
• Once pie is cooled, sprinkle the top with powdered sugar.
• Cool pie completely before eating and store in the refrigerator. Pie is best enjoyed at room temperature (otherwise, rice tends to harden too much).

RICE-CRUST QUICHE

Steps:

• With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

RICE FLOUR EASY PIE CRUST

Steps:

• Put flour, baking powder and salt into a bowl.
• Add cold butter pieces and use a fork or pastry knife.
• Mix them into the dry ingredients.
• Add cold butter pieces and use a fork or pastry knife.
• Add the egg and water and stir til sticky.
• Use a piece of waxed paper with rice flour on it to roll dough out on.
• Turn the piece of waxed paper upside down into pie pan.
• Dough will not stick together like a gluten dough.
• Bake at 350 for 25-30 minutes.

CHICKEN RICE CRUST PIE

Steps:

• Prepare your pie plate with cooking spray and set aside.
• Cook rice according to your package directions.
• Preheat your oven to 350 degrees.
• In a large bowl beat your egg with a fork.
• Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
• Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
• Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
• Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.
• In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
• Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
• Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
• After a few minutes add your onions and stir until onions are tender.
• Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
• Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
• Add white wine, cooked chicken and chicken broth. Stir until incorporated.
• Taste your mushroom mixture and add as much salt and pepper as needed.
• Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
• Add Parmesan cheese and stir until totally blended.
• Remove from heat and pour mushroom mixture into your prepared rice crust.
• Press down on the mixture and smooth over the top as best you can.
• Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
• Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
• Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!