1. Center a rack in the oven and heat to 325 degrees. Place ricotta in a large fine-mesh strainer set over a large bowl. Press gently on ricotta with a rubber spatula to drain any excess liquid into bowl. Discard liquid and transfer ricotta to now-empty bowl.
2. Separate eggs, placing whites in bowl with ricotta; reserve one yolk for Step 3. Whisk ricotta and egg whites until smooth, then add sugar and vanilla and whisk to combine.
3. Unroll one pie crust into a 9" pie dish. Pour ricotta mixture into crust, then top with second pie crust. Pinch edges of crust together, then fold under so that dough is flush with edge of dish. Crimp edges with a fork and brush all over with reserved egg yolk.
4. Bake until pie is golden brown, about 1 hour. Transfer to a wire rack and let cool at least 45 minutes; dust lightly with confectioners' sugar before serving.
Source: Hannaford fresh Magazine, March - April, 2019