Easter Pizza Piena Pie Recipes

ITALIAN EASTER PIE | PIZZA RUSTICA

Steps:

• In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
• Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
• In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
• Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
• Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
• Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
• Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

EASTER PIE (PIZZA PIENA)

Steps:

• To make the crust: Mix the flour and salt and place it in the bowl of a food processor. Cut the butter into cubes and add them one at a time to the dough. After each cube pulse the food processor just enough to work in the butter but no more or you will overwork, i. e., toughen the dough. The dough should resemble a coarse meal. After you've mixed in the butter add the eggs and pulse the dough until it comes together in a ball. Cut the dough in half so that one half is a little bigger than the other. The smaller half will be the top crust. Wrap each in plastic wrap and rest the dough for an hour in the fridge. If you don't have a food processor, work in the butter with a dough cutter or a fork and use your hands to integrate the eggs. As for the butter, every chef in the world will tell you to use unsalted butter. But I'm a maverick. I prefer the salted. Your choice. When the dough is almost done resting start making the filling. First beat the eggs with the salt and pepper. Then blend the cheese into the eggs. If you're using the farmer cheese, which is somewhat firmer, you'll need to break it apart. Shred or slice the meat, or put it in the food processor for a finer textured pie and add this to the egg/cheese mixture. If you want to be really decadent add in some melted butter. Roll out the larger piece of dough on a floured board until it will fill a 9-inch pie shell. Add the filling. Then roll out the smaller piece of dough until it will cover the top. Crimp it around the edge to seal it. If you'd like, you can brush the top with an egg wash, (beaten eggs). This will give it a sheen when it bakes. Finally, poke some holes or slits in the top crust to allow the steam to vent. Bake at 350℉ (180℃) for 45 minutes.

EASTER MEAT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
• Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.