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1
Make the pie crust by sifting the flour, sugar, baking powder, and salt into a large bowl.
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2
Add the butter and shortening and, using your hands or a pastry blender, work the fat into the flour mixture until it resembles coarse crumbs.
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3
In a small bowl whisk together the eggs and vanilla and add to the crumb mixture.
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4
Work the mixture with your hands, adding only as much milk as is needed to form a dough.
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5
Work only until the dough just comes together; do not overwork.
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6
Divide the dough into two portions, one slightly larger than the other, and wrap both portions in plastic wrap.
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7
Refrigerate for at least 1 hour.
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8
Remove the larger portion of dough from the refrigerator and, on a lightly floured surface using a lightly floured rolling pin, roll the dough out to a thickness of 1/8-inch.
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9
Fit the dough into the bottom of a 9 1/2-inch deep dish pie pan.
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10
Trim the edges so that an inch hangs over the sides and refrigerate.
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11
Roll out the second portion of dough to a thickness of 1/8-inch and transfer to a baking sheet and refrigerate, wrapped in plastic, while preparing the filling.
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12
Preheat the oven to 325 degrees F.
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13
In the bowl of an electric mixer, beat the ricotta cheese with the sugar until combined.
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14
Add the eggs one at a time, beating well after each addition.
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15
Add the orange zest, cinnamon, chocolate, and pine nuts and stir to combine.
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16
Pour the filling into the pastry-lined pie pan.
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17
Using your fingers, lightly moisten the edges of the pastry with a bit of cool water.
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18
Place the second portion of pastry over the top of the pie and cut the edges to match those of the bottom crust.
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19
Press edges together then fold inward to make a raised edge.
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20
Crimp the edges decoratively using either your fingers, a fork, or a crimping tool.
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21
Make several small slits in the top of the pastry to allow steam to escape while baking.
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22
Bake the pie for 1 hour, or until the pastry is light golden brown and the filling is just set.
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23
If the edges of the pie begin to get too brown, shield them with a piece of aluminum foil wrapped around the pie.
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24
When the pie is set, remove it from the oven and allow to cool on a wire rack.
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25
Serve the pie either slightly warm, at room temperature, or chilled.
