Updated: Apr 15
(by Lisa DePaulo)
Crust: 2 c. flour 1/4 c. sugar 2 t. baking powder 1 stick butter 2 eggs optional: additional egg, beaten for egg wash
Filling: 1/2 lb. sweet Italian sausage with fennel, casing removed
2 to 2-1/2 lb. ricotta cheese 4 eggs 1/4 lb. prosciutto, chopped 1/2 lb. mozzarella, diced 1/2 c. grated pecorino or Parmesan heaping 1/4 c. fresh Italian parsley, chopped
Preheat even to 350 F.
Put sausage in an ovenproof dish with about 1/4 cup of water and bake for 20 - 25 minutes. Chop and set aside.
Turn oven up to 400 F. Mix flour, sugar, and baking powder together in a large bowl.
Work in the butter with your fingers.
Make a well in the center and drop in the eggs.
Knead from sides to center.
Let dough stand under a bowl for at least 10 minutes while making the filling. Beat ricotta and eggs, just until combined. Add remaining filling ingredients. Divide dough into quarters with a knife. You'll use 3/4 for the bottom and 1/4 for the top. Roll out the 3/4 portion of dough on waxed paper dusted with flour. It should be the consistency of Play-Doh.
Pat dough into an ungreased casserole such as 10-inch square Corning Ware pan. Add filling. Roll out the top crust and lay on top, piecing together with your fingers so there are no holes on the sides. Prick the top of the pie in several places with a fork. Optional: Brush with additional beaten egg. Bake at 400 F. for 15 minutes.
Lower temperature to 325 F. and bake for another 55 minutes. Do not overbake.
Refrigerate and serve cold or at room temperature.