Ingredients
For the Crust:
- 12 tablespoons Grassland unsalted butter cubed
- 3 cups all-purpose flour
- 1 large egg
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 7 tablespoons water
For the Filling:
- 8 oz sweet Italian sausage
- 15 oz container ricotta cheese
- 8 oz mozzarella cheese cubed
- 8 oz salami cubed
- 8 oz hot capicola cubed
- 8 oz smoked ham cubed
- 2 oz thinly sliced prosciutto
- 4 large eggs
- 1 cup Parmesan cheese finely shredded
- ⅛ teaspoon freshly-ground black pepper
Instructions
For the Crust:
- For crust, combine flour, sugar, and salt in the bowl of a food processor and pulse until mixed well. Add butter and egg; pulse until combined. Add water to the dough, and pulse until dough begins to form a ball.
- Turn dough out onto a floured surface and divide in half. Shape into two flat disks. Wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°. Unwrap 1 disk of dough on a lightly floured surface. Roll to a 16-inch circle, and carefully fit into a 9-inch springform pan, leaving a 1-inch overhang. Refrigerate until ready to use.
For the Filling:
- For the filling, cook Italian sausage in a large nonstick skillet over medium-high heat, breaking up sausage with a spoon until cooked through. Transfer sausage to a plate and let cool. Whisk ricotta, mozzarella, pepper, and 3 of the eggs in a large bowl. Stir in salami, capicola, and ham.
- Add prosciutto slices in the bottom of the prepared dough-lined pan. Spread ricotta mixture over prosciutto. Scatter browned sausage over ricotta mixture, pressing lightly into an even layer. Top with Parmesan.
- Unwrap and roll the remaining disk of dough into a 12-inch circle on a lightly floured surface. Place over filling. Trim so that both disks are even with one another, and pinch top and bottom firmly together to seal.
- Beat remaining egg and brush over top of pie. Cut 4 vents in the top layer of dough in a circular pattern. Place pie on a rimmed baking sheet, and bake for one hour, or until pie crust is golden brown.
- Bake until a thermometer inserted in the center of the pie says 150°F, about 30 more minutes.
- Transfer pie to a wire rack, and let cool. Leave pie to set for 30-45 minutes.