Ingredients
-
1
-
-
3 1/4
-
1 1/2
-
1/8
-
1/8
-
1
-
1
-
-
2
-
1/4
-
1/2
-
2
-
12
-
5
Directions
Italian Easter Pie /Pizza Rustica (Aka Ham Pie ), There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few ) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not Here is my family’s version which I still make every Easter The pastry we’ve always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use The Prep Time does not include the 2 hour rising time for the yeast dough crust Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter) Recipezaar will not accept the correction and insists on listing it as leaves lard , It is exactly what I remember when I helped her make it from the time I was 5 The oooooonly thing different and of course I was only 5 so it made it much more appealing to me then and now She put a little sugar in the dough to ease the taste of the salty meats Honestly, you have to try it Once I had someone’s without and it was blah to me maybe it’s the memories (wink), Poor instructions and dry sausage does not need to be cooked
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Steps
|
1
Done
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Directions For Making and Using the Yeast Dough Crust: in a Cup, Mix Yeast and Warm Water Together. |
|
2
Done
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Place Flour on a Pastry Board, Add Leaf Lard (or Butter), Salt, Pepper and Yeast/Water Mixture. |
|
3
Done
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Work Together Well Until Dough Forms, Continue Working the Dough Until It Is Elastic and Smooth. |
|
4
Done
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Place Dough in a Deep Dish, Cover and Allow It to Rise in a Warm Place For 2 Hours, or Until Doubled in Volume. |
|
5
Done
|
When Dough Has Risen, Cut Into 2 Pieces. |
|
6
Done
|
Stretch One Piece to Fit Into a Greased 9 X 2 1/2-Inch Round Cake Pan. |
|
7
Done
|
Preheat Oven to 375f. |
|
8
Done
|
Prepare Filling as Described Below (steps #19 to #22). |
|
9
Done
|
After Filling the Dough Lined Pan, Stretch Second Piece of Dough and Place Over the Filling, Pressing the Edges Closed. |
|
10
Done
|
If There Is a Lot of Excess Dough Left on the Edge, Carefully Trim Some, but Leave Enough to Flute the Sealed Edge. |
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11
Done
|
(i Like to Brush the Crust With a Bit of Beaten Egg Before Baking, to Give It a Gloss.) Directions For Using a Regular Pie Crust Dough: Preheat Oven to 400f. |
|
12
Done
|
Prepare Pastry and Line a 10 Inch Pie Pan. |
|
13
Done
|
Prick Dough With a Fork, and Sprinkle With a Bit of Flour. |
|
14
Done
|
Prepare Filling as Described Below (steps #19 to #22). |
|
15
Done
|
Pour Mixture Into Pastry Lined Pie Tin and Cover With Top Crust. |
