Easter Rice Pie

Grease two 9-inch pie plates and set aside.

Make pastry: Pulse flour, sugar, baking powder, and salt in a food processor several times until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and vanilla; process until dough holds together, about 30 seconds.

Transfer dough to a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour.

Make filling: Bring water to a boil in a medium saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed water, about 20 minutes.

Stir milk into rice and bring to a simmer; cook until thickened, stirring often, about 10 minutes. Set aside to cool.

Preheat the oven to 325 degrees F (165 degrees C).

Beat together ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until smooth. Stir in cooled rice mixture and crushed pineapple until thoroughly combined.

Divide filling between frozen pie crusts.

Bake in the preheated oven until filling is set and the tops are golden brown, about 1 hour 30 minutes. Cool on wire racks.