Ingredients
For the Crust:
2 ½ cups all-purpose flour
1 tsp salt
1/2 cup unsalted butter, chilled and cubed
1/4 cup cold water
1 large egg (for egg wash)
For the Filling:
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 cup grated Parmigiano-Reggiano cheese
1/2 cup cooked ham, diced
1/2 cup salami or pepperoni, diced
2 large eggs
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
Fresh parsley, chopped (optional)
Instructions
1. Make the Crust:
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Gradually add cold water, mixing until the dough comes together. If necessary, add more water, one tablespoon at a time.
Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
In a large bowl, mix the ricotta, mozzarella, and Parmigiano-Reggiano cheeses.
Add the diced ham and salami, followed by the eggs, salt, pepper, Italian seasoning, and parsley (if using). Mix until well combined.
3. Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out one disk of dough on a floured surface to fit a 9-inch pie pan. Place the rolled-out dough in the pan, pressing it gently into the bottom and sides.
Pour the filling into the crust, smoothing the top.
Roll out the second disk of dough and place it over the filling. Seal the edges by crimping with a fork or pinching them together.
Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a nice golden finish.
4. Bake:
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
Let it cool for about 15 minutes before slicing.
5. Serve:
Serve warm or at room temperature. This dish is perfect for Easter and can also be enjoyed as a delicious leftover!
Tips:
This pie can be made a day in advance; just reheat it before serving.
Feel free to customize the filling with your favorite cheeses or meats!