Italian Easter Rice Pie

Prepare the baking surfaces: \nMash up ingredients in a food processor several times until they come together as one. Combine flour, sugar, baking powder, and salt in a bowl, then add cold butter and mash until the mixture resembles small rocks. Add egg and vanilla; mix until it forms a solid ball, about 30 seconds.\nTransfer the dough to a lightly dusted surface and split it in half. Roll each piece into a round shape, about 9 inches across. Place these round shapes into the prepared baking dishes and put them in the freezer for 1 hour.\nCook rice: \nBoil water in a medium-sized pot; add rice and bring back to the boil. Reduce heat to low, cover the pot, and let it cook until the rice has absorbed all the water, about 20 minutes.\nStir milk into cooked rice and bring it to a simmer; cook until the mixture thickens, stirring constantly, about 10 minutes. Set it aside to cool down.\nHeat up the oven: \nPreheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).\nMix ricotta cheese, eggs, sugar, lemon juice, and lemon zest in a large bowl until it's smooth. Stir in the cooled rice mixture and crushed pineapple until everything is well combined.\nFill the pie crusts: \nDivide the filling mixture evenly between the frozen pie crusts.\nBake until done: \nPlace the filled pie crusts in the preheated oven and bake until the filling is set and the tops are golden brown, about 1 hour 30 minutes. Let them cool on wire racks.