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1
To make the crust: Mix the flour and salt and place it in the bowl of a food processor.
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2
Cut the butter into cubes and add them one at a time to the dough.
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3
After each cube pulse the food processor just enough to work in the butter but no more or you will overwork, i. e., toughen the dough.
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4
The dough should resemble a coarse meal.
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5
After you've mixed in the butter add the eggs and pulse the dough until it comes together in a ball.
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6
Cut the dough in half so that one half is a little bigger than the other.
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7
The smaller half will be the top crust.
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8
Wrap each in plastic wrap and rest the dough for an hour in the fridge.
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9
If you don't have a food processor, work in the butter with a dough cutter or a fork and use your hands to integrate the eggs.
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10
As for the butter, every chef in the world will tell you to use unsalted butter.
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11
But I'm a maverick.
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12
I prefer the salted.
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13
Your choice.
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14
When the dough is almost done resting start making the filling.
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15
First beat the eggs with the salt and pepper.
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16
Then blend the cheese into the eggs.
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17
If you're using the farmer cheese, which is somewhat firmer, you'll need to break it apart.
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18
Shred or slice the meat, or put it in the food processor for a finer textured pie and add this to the egg/cheese mixture.
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19
If you want to be really decadent add in some melted butter.
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20
Roll out the larger piece of dough on a floured board until it will fill a 9-inch pie shell.
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21
Add the filling.
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22
Then roll out the smaller piece of dough until it will cover the top.
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23
Crimp it around the edge to seal it.
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24
If you'd like, you can brush the top with an egg wash, (beaten eggs).
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25
This will give it a sheen when it bakes.
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26
Finally, poke some holes or slits in the top crust to allow the steam to vent.
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27
Bake at 350F (180C) for 45 minutes.
