Pizza Rustica

Pizza Rustica or Easter Pie

For the dough:

3 cups all purpose flour, plus more for dusting

¼ tsp salt

½ pound chilled salted butter, thinly sliced

2 large eggs, beaten

1 cup ice water

For the filling:

16 oz ricotta

½ cup parmigiano reggiano, ½-inch dice

¼ cup parmigiano reggiano, grated

4 oz provolone, ¼-inch dice

6 oz prosciutto, ¼-inch dice

4 oz soppressata, ¼-inch dice

4 oz mortadella, ¼-inch dice

5 large eggs, beaten and divided (one used for egg wash)

½ tsp kosher salt

1 tsp cracked black pepper

1. Make the dough: In a large bowl whisk the flour, salt, and sugar. Using your fingers or a fork, cut the chilled strips of butter into the flour until a shaggy dough forms with pea sized crumbles of butter. Using a fork, toss the beaten eggs into the flour and butter mixture until evenly distributed. A small amount at a time, add the ice water in and toss the mixture with a fork until a cohesive dough comes together. Knead the dough for 3-4 minutes, making sure to gather all of the drier crumbles of flour. Shape the dough into a ball, wrap in plastic wrap and set in the fridge to chill for at least 30 minutes.

2. Make the filling: In a large bowl stir together meat, cheeses, 4 eggs, salt and pepper until evenly combined.

3. Preheat the oven to 350F. Prepare a deep 9 inch pie plate by spraying it with cooking spray (or use an 8x8 inch baking dish).

4. Roll out the dough: On a lightly floured surface, roll out two thirds of the piece of dough, re-wrapping the remaining third and holding it in the fridge. Roll out the larger piece of dough into a 12 inch circle or 12 inch square. Line the bottom and sides of your baking vessel, leaving about a 1 inch overhang. Add the filling, smoothing over the top to evenly fill the crust. Set the baking dish in the fridge while you roll out the remaining piece of dough for the top crust into a 9 inch circle, or 8 inch square.

5. Top the baking dish with the smaller sheet of dough. Roll up any overhang, seal and crimp the edges. Using a fork, poke several sets of holes across the top.

6. Bake for 30 minutes. Remove from the oven and brush top and edges with egg wash. Bake from another 45 minutes until golden brown.

7. Cool completely before cutting. Store in the fridge for up to five days and serve at room temperature as an appetizer, breakfast, lunch, or dinner.