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1
In a medium bowl, cut the butter into the flour until thoroughly combined.
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2
Add the salt.
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3
Mix in the egg yolks with a fork, adding enough of the ice water to make a cohesive dough.
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4
Transfer the dough to a lightly flowered work surface and knead very briefly.
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5
Gather the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.
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6
In a large saucepan, combine 1 cup of the wine with the water.
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7
Add the peppercorns, thyme and bay leaf and bring to a simmer over moderately low heat.
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8
Add the fish and poach gently until the fish is just firm, about 5 minutes; do not overcook as the fish will finish cooking in the pie.
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9
Transfer the fish to a plate to cool.
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10
In a small skillet, toast the pine nuts over moderately low heat, stirring constantly, until golden.
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11
Transfer the pine nuts to a small plate.
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12
In a small saucepan, bring the remaining 1/4 cup of wine just to a simmer.
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13
Add the raisins and set aside to steep.
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14
In a medium saucepan, cook the onion in the olive oil over low heat until softened but not browned.
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15
Stir in the escarole and cook over moderately low heat until thoroughly wilted; add a tablespoon of water if necessary to prevent the escarole from burning.
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16
Drain the escarole and when it is cool enough to handle, squeeze it dry.
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17
Coarsely chop the escarole and place in a bowl.
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18
Stir in the olives, capers and red pepper.
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19
Preheat the oven to 375.
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20
If you have a baking stone or oven tiles, preheat it in the oven.
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21
Divide the chilled dough into 2 pieces, one a little larger than the other; keep the smaller piece covered and chilled.
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22
On a very lightly floured work surface, roll out the larger piece of dough into a 13-inch round.
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23
Fit the dough into a 10-inch tart pan with a removable bottom, pressing the dough lightly into the side without stretching.
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24
Put the shell in the freezer while you finish making the filling.
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25
Drain the raisins and stir them into the escarole along with the pine nuts.
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26
Flake or cut the fish into large pieces and mix gently with the escarole, taking care not to break up the pieces.
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27
Season generously with salt and black pepper.
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28
Roll out the remaining piece of dough into an 11-inch round.
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29
Remove the pie shell from the freezer and fill with the fish and escarole mixture, smoothing the surface.
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30
Cover with the dough round and crimp the edges to seal.
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31
If you have any leftover dough, make a pair of small fish cutouts, moisten lightly and set them on top of the pie.
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32
Using a sharp knife, cut a few steam vents in the top crust.
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33
Lightly brush the pie with the egg wash and bake on the bottom shelf of the oven for about 30 minutes, or until the top is golden brown.
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34
Let cool for about 30 minutes before serving in wedges.
