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1
To prepare the dough, in a medium bowl, lightly toss together the flour, baking powder, sugar, and salt.
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2
Add the Crisco, combining all the ingredients with your fingertips until the dough separates into crumbly, pea-size pieces.
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3
Add the water and the 3 beaten eggs to the dough, again combining the ingredients with your fingertips.
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4
As youre mixing, be aware that this dough has a different texture from mostits a little bit sticky and has a very elastic quality to it (if the dough is sticky enough that you cant easily get it off your fingers, add a very light dusting of flour).
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5
When you are able to form a ball with the dough, wrap it in plastic wrap and refrigerate it for at least 20 minutes.
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6
Preheat the oven to 350F.
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7
To prepare the filling, in a large bowl, using an electric mixer on medium speed, combine the 3 beaten eggs, pepper, ricotta, and Parmesan.
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8
Once these ingredients are fully combined, slowly add the sopressata, prosciutto, capicola, sweet sausage, mozzarella, basket cheese, and parsley.
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9
Continue to mix until the ingredients are spread evenly throughout the mixture.
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10
To prepare the pie shell, sprinkle flour over your rolling pin and work surface, and divide the chilled ball of dough in half.
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11
Roll out two circles (using one half of the dough for each circle) that are approximately 12 inches in diameter and 1/4 inch thick.
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12
Remember, this crust has a lot of elasticity to it, so really press down on the rolling pin, applying a little extra pressure.
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13
Fold one dough circle in half, place it in a 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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14
To assemble the pie, spread the filling across the pie shell, distributing it evenly.
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15
Top it with the quartered hard-boiled eggs.
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16
Take the remaining dough circle and fold in half.
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17
Place it over the filling, with the straight line of the half circle running down the middle of the pie.
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18
Unfold the circle so that the entire pie is covered.
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19
Using your thumb and index finger, crimp the edges of the pie together to seal in the filling.
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20
Break the 2 remaining eggs into a small bowl, and beat them to create an egg wash. Brush the top crust of the pie with the egg wash, taking care to cover it thoroughly.
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21
Use a sharp knife to cut at least five 2-inch slits in the top crust for ventilation (ventilation is essential for pizza rustica).
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22
To bake, place the pie plate on a baking sheet and bake for 45 minutes, or until the crust has browned and the filling has achieved a firm consistency.
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23
Transfer the pie plate to a wire cooling rack and allow the pie to cool for at least 20 minutes before serving.
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24
Pizza Rustica can be served warm, at room temperature, or cold.
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25
It can be stored in the refrigerator for up to 3 days.
