how to make Easter Pie, a family favorite.

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. In a bowl, rub the butter into the flour until you have coarse chunks.
2. Add 75 g of the ice water with the salt and black pepper, and mix gently until the dough just comes together. If it is still dry and crumbly, add more ice water slowly.
3. Shape the dough into a disc, wrap it and chill for at least 30 minutes, or up to several hours.
4. In a large bowl, beat the eggs, milk and ricotta until creamy. Stir in the parmesan, black pepper, parsley, mozzarella and meats until evenly mixed. Keep in the fridge.
5. Preheat the oven to 190°C (375°F).
6. Cut off one third of the dough for the top. Roll the larger piece into a circle about 3 mm (1/8 inch) thick, and roll the smaller piece to the same thickness.
7. Grease the inside of a 2.3-quart soufflé dish with butter. Line it with the large circle of dough, pressing it up the sides.
8. Pour in the filling and tap the dish to remove any air bubbles.
9. Cover with the top circle, trim the overhang, crimp the edges with a wet finger to seal, and prick holes in the top with a knife.
10. Bake for 40 to 45 minutes until nicely browned.
11. Let the pie rest for at least 20 minutes.
12. Place a dinner plate on top of the dish, flip it over, and lift off the dish. Turn the pie right side up.
13. Serve at room temperature or cold from the fridge.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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