Pizza Rustica - Italian Easter Pie

Directions

1. In a large bowl, whisk together the flour and salt. Using a pastry cutter, cut the butter into the flour until it resembles coarse crumbs. Add eggs and mix to combine. The dough will be very shaggy and dry at this point. Slowly add about 1 ¼ cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured work surface until it forms a large, smooth ball, about 5 minutes. Cover with an overturned work bowl and set aside for 30 minutes.

2. Meanwhile, mix the meats, cheeses, 10 eggs and the pepper in a large bowl.

3. Heat oven to 350º. Divide the dough into two pieces: 2/3 for the bottom crust and ⅓ for the top crust. Roll out the bottom crust to about 14” circle. Fold in half and carefully transfer to a 10” springform pan. Press into the bottom and sides of the pan. Leave about ½” of dough on overhanging. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.

4. Roll out the remaining dough to about 10.5”. Gently lay over the top. Trim the excess dough and crimp together with the bottom crust to seal. Poke holes in the top with a fork. Bake for 45 minutes. Remove from the oven and brush with the beaten egg, then return to the oven and bake until golden brown, another 45 minutes.

5. Allow the pie to cool completely before serving - the best is overnight.