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CRUST
3 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid Crisco (I use the new healthy one and it works out great make sure it is cold) I have also used all butter when I didn't have Crisco, but, smart balance wasn't really good.
1 teaspoon salt
3 large eggs, beaten
2 to 4 tablespoons ice water
Filling:
3 cups ricotta
1 cup shredded mozzarella (low moisture) The stuff already in the bags is great.
1 1/2 c. Parmesan and Romano Cheese mixed
3 eggs
3 - 4 sausages cooked and cooled and cut in pieces
pinch oregano
fresh parsley (about 1 tablespoon finely chopped)
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| Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend the eggs. With machine running, add the water 1 tablespoon at a time until dough forms. (you may not need all the water or you may need more; depends). Remove dough. Divide dough into two pieces make one a little bigger than the other, that will be your bottom crust. Flatten into disks and put in refrig to chill (about 30 minutes). Roll out to about 1/4 inch thick. I use a 9 inch pie plate which I grease with 1 teaspoon olive oil. Fill bottom crust with sausage and cheese and put top crust on. Make vent holes in top crust and brush with olive oil or beaten egg. Bake at 375 for about 1 hour to 1 hour 15 minutes. When Cool you can remove it from the pie plate. Serve Hot or Cold |
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