Easter pie
Pies
Serves 12 Use a cake pan that’s at least 2 inches deep. If your pan is light-colored, increase the baking time to 45 to 50 minutes. Substitute low-fat ricotta if you like. Note that the dough needs to rest in the refrigerator for at least an hour before you roll it out, and the baked pie must cool for about 4 hours. Ingredients DOUGH 3 large eggs 3 tablespoons cold water 3 cups (15 ounces) all-purpose flour 1¼ teaspoons salt 6 tablespoons unsalted butter, cut into ½-inch pieces and chilled 6 tablespoons vegetable shortening, cut into ½-inch pieces and chilled FILLING 1 tablespoon olive oil 12 ounces broccoli rabe, trimmed and chopped 8 ounces hot Italian sausage, casings removed ¼ teaspoon salt 2 garlic cloves, minced 1 pound (2 cups) whole-milk ricotta cheese 4 ounces Pecorino Romano cheese, grated (2 cups) 2 large eggs 1 teaspoon pepper 8 ounces thinly sliced aged provolone cheese 6 ounces thinly sliced hot capicola 1 large egg yolk beaten with 1 tablespoon water
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