Sunday, March 28, 2010
As an Italian American growing up in New York, an Easter did not pass by without "pizza rustica" or Easter pie. Seriously, I could say that it is one of my all time favorite indulgence. Its not quite a pizza, not quite a quiche....its in a class of its own. You absolutely must make this dish and serve it on or around Easter Sunday. It is typically served in pie type slices as an appetizer before dinner. With all my heart, let me inspire you to make this unbelievably delicious treat.
Ingredients ( makes 2 pies)
3 cups all purpose flour
3/4 cup Crisco
1/4 cup sugar
6 eggs yolks
1 cup cold water
pinch of salt
1 dozen hard boiled eggs ( sliced to place on bottom of pie shell)
2 pounds of ricotta cheese
2 cups locatelli grated cheese
1 small shredded mozzarella cheese
1/4 pound super sod shredded
1/2 pound shredded salami
1/2 pound shredded pepperoni
1/4 pound shredded prosciutto
1 bunch chopped parsley
Crust: Place all ingredients in the mixer except the water . Mix the dough while adding the water in slowly.Pulse dough until it comes together in a ball. Cut dough in half evenly so you have enough for both pies. Then cut each half in two so that one half is slightly bigger than the other. The smaller half will be the top crust. Wrap each in plastic wrap and rest dough for an hour in fridge. (If you don't have a food processor, work in butter with a dough cutter or a fork and use your hands to integrate eggs.)
When dough is almost done resting, preheat oven to 350°F.
Make filling: Beat eggs... add cheese and shredded meats and parsley. Mix well..
Grease 2 9" pie shells with crisco and a dusting of flour.Roll out the larger pieces of dough on a floured board until each piece will fill the 9-inch pie shell. Place dough in the bottom of each pie pan. Layer the bottom of the dough with sliced hard boiled eggs. Add cheese/meat filling. Roll out smaller pieces of dough to cover tops. Crimp around edges to seal it. Brush the tops with an egg wash, (beaten eggs). This will give it a sheen when it bakes. Finally, poke holes or slits in the top crust to allow the steam to vent.
Cook in preheated 350°F oven or 45 minutes.
Yield: 2 pie
Posted by Andrea Correale's Elegant Affairs at Sunday, March 28, 2010