FOR THE CROSTATA DOUGH

Cup of Yum
1. Whisk together the flour, sugar and baking powder in either a large bowl, the bowl of the food processor or the bowl of a stand up mixer.
2. Add the egg and yolk and butter cut into pieces. Mix together, with either a fork, or pulse or mix with the flat beater, until the dough is almost combined.
3. Turn the mixture onto a slightly floured flat surface and gently work the mixture to form a soft dough. Wrap the pie crust in plastic and refrigerate for 30 – 60 minutes before using. 

FOR THE CANNOLI FILLING

1. In a medium bowl cream together the ricotta, egg, sugar and zest, approximately 1-2 minutes. Fold in the chocolate chips.

PUTTING IT TOGETHER

1. Pre-heat the oven to 350F/180C. Grease and flour, spray or line an 8 inch pie plate or tart pan with parchment paper.
2. Remove the dough from the fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in half and roll one at a time to ⅛" thickness. It's easier if you roll it between two pieces of parchment paper, sprinkle a little flour on the bottom of the paper and a little on top of the dough).
3. Transfer the dough to the prepared pan. Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the cannoli filling.  Roll the remaining half to ⅛" thickness and cut into strips to create a lattice finish or use your favourite cookie cutters instead. Brush the top of the pastry lightly with milk and bake 30-40 minutes or until golden, if it starts to brown too much, then cover with a piece of foil tent style over the pie.  Let cool then slice, enjoy!