Easter Pie

Combine the flour and butter pieces in a mixing bowl. Rub the butter in between your fingers until there are a bunch of coarse little chunks.

Add 75 grams of the ice water, along with the salt and black pepper. Gently mix the dough until it just comes together. If the dough is worked too hard, it will become tough.

• If it is still very dry and crumbly, slowly add more of the ice water.

Shape the dough into a disk and wrap it in plastic wrap. Set in the refrigerated for at least 30 minutes or up to several hours when you are ready to roll out the crust.

Add the egg, milk, and ricotta cheese to a large mixing bowl. Beat until creamy. Add the grated parmesan, black pepper, parsley, mozzarella, and the meats. Stir until evenly incorporated. Set aside in the fridge.

Preheat the oven to 375°F/190°C.

Take the pie dough out of the freezer and cut 1/3 off for the top. Roll the 2/3 size piece into a large circle, roughly 1/8 inch thick (3 mm). Roll the 1/3 size piece to the same thickness.

Smear a bit of butter on the inside of a 2.3 qt soufflé dish. Add the larger circle of dough and form it up the sides of the dish.

Pour the filling into the dish and mix it around to ensure no air bubbles exist.

Add the last circular piece over the filling and sidewalls of dough. Cut off the overlapping dough with a knife. Using a wet finger, crimp the edges of the top piece of dough, sealing it. Prick or slit holes in the top with a knife.

Bake in the preheated oven for 40 to 45 minutes until nicely browned.

Pull the pie out of the oven and let rest for at least 20 minutes.

Place a dinner plate over the top of the dish and flip to remove the pie. Flip the pie right side up.

This is typically served at room temp or cold from the fridge, where it will firm up even more but can be eaten right away if you would like. Enjoy!