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1
Place crust ingredients in the bowl of a food processor.
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2
Process until dough starts to come together, about 30 seconds.
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3
Remove and form dough into two balls, one slightly larger than the other.
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4
Flatten each slightly, wrap in plastic, and refrigerate for no less than 1 hour.
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5
Overnight is best.
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6
Preheat oven to 375 and spray a 9-inch pie pan with cooking spray such as Pam,.
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7
Prepare filling by whisking together the egg yolks, ricotta & romano cheeses, and pepper until smooth.
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8
Fold in the cubed meats and mix well.
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9
Set aside.
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10
Remove dough from fridge and taking the larger disk place on a floured surface and roll into a 12-inch circle.
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11
Place in prepared pan.
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12
Roll second disk into a 9-inch circle to use as the top crust.
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13
Set this one aside.
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14
Pour filling into pie pan and spread evenly.
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15
Top with remaining crust.
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16
Pinch dough to seal edges.and cut a slit in the top crust.
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17
Bake at 375.
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18
After 30 minutes, cover the edges of pie with foil to prevent edges from burning.
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19
Return pie to oven and bake for an additional 45 minutes.
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20
Remove pie from oven, place on a wire rack, and let cool to room temperature before serving.
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21
note: pie may be refrigerated after baking but for no more than 24 hours.
