Italian Easter Rice Pie

Filling:
2 cups cooked rice
3 pounds ricotta cheese
Milk
2 eggs
4 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 cup granulated sugar
1 teaspoon salt

Pie Crust:
1/4 cup milk
3/4 cup granulated sugar
1/2 cup butter or margarine
2 eggs, slightly beaten
3 cups flour
1 teaspoon salt
1/2 tablespoon baking powder

Combine all filling ingredients in large mixing bowl. If too thick add milk until mixture is creamy. Set aside.

Mix all ingredients for pie crust in another bowl, working dough until it forms a ball in center of bowl. Turn onto floured surface. Cut dough in 4 sections. Roll 2 into pie shells. Fill with rice mixture. Roll the other 2 sections of dough and cut into strips to form a crisscross pattern over the top of pies. Roll the crust and flute the edges. Bake at 350 degrees F for about 1 hour. Crust should be light brown when ready. Chill before serving.