3 cups flour
1 tablespoon baking powder
¾ cup sugar
¼ cup butter, softened
¼ cup vegetable oil
¼ cup water
2 cups cooked white rice
2 pounds ricotta cheese
1½ cups sugar
2 cups whipping cream
1 teaspoon vanilla
CRUST: On your working surface make a well of the flour.
Alternating, add the dry and wet ingredients to the well (except the final egg). After each ingredient is added mix well with fingers or a fork.
Add flour if needed to make a workable dough. Knead the dough until it is smooth and easily rolled. Divide the dough into two sections.
Roll the bottom crust a little thicker than a regular pie crust (about 1/4”). Line a 10” deep dish pie pan or spring form pan with the crust. Pour the filling into the crust.
In a large bowl, beat eggs until light and fluffy. Add sugar, mixing well. Stir in cheese, Galliano, and vanilla until smooth creamy. Add whipping
cream and stir. Fold in rice.
With the second section of dough, either make a lattice top or a full top crust. If you opt for the full crust, prick the top with a fork seven times.
Bake at 350F oven for 45 minutes. Cover with foil to prevent top lattice from burning.
Beat the egg lightly with a little water. Remove foil and brush the top of the crust with the egg wash. Bake 15 more minutes, or until set.