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1
In a medium bowl, mix the flour with the sea salt and rub the very cold butter into the flour/salt mixture with your fingertips or a pastry blender until it resembles very coarse crumbs.
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2
Mix the iced wine with the beaten egg and add these to the bowl, stirring with a fork to form a rough paste.
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3
Turn out onto a very lightly floured work space and blend the mixture, with a few short strokes, into a dough.
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4
Flatten the dough into a disk, wrap it tightly in plastic wrap, and place it in the freezer for 20 minutes.
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5
Unwrap the dough and divide it into two piecesone-third and two-thirds.
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6
Wrap the smaller piece and place it in the refrigerator while you roll the larger piece out into a circle approximately 1/8 inch in thickness.
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7
Butter the inside surfaces of an 8- or 9-inch springform pan and fit the pastry into it, permitting its edges to overhang a bit.
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8
Cover the pastry-lined pan with plastic wrap and place it in the refrigerator while you deal with the pies lid.
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9
Remove the smaller piece of pastry from the refrigerator and roll it out into an 8- or 9-inch circle.
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10
Gently fold the pastry circle in half, wrapping it in plastic and refrigerating it.
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11
The pastry will wait an hour or so while you proceed with the maccheroni and the mushrooms, or it can wait overnight should you wish to spread out the procedure over two days.
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12
In any case, the next task is to prepare the fillings.
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13
In a very large pot over a lively flame, bring the stock and 3 quarts of water to a boil.
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14
Add the maccheroni and the coarse sea salt and cook the maccheroni almost to al dente.
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15
Drain the maccheroni, turn it out into a large bowl, and toss it with the butter, the pecorino, and generous grindings of white pepper.
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16
Set the maccheroni aside.
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17
In a large saute pan over a medium flame, heat the butter and the olive oil and soften the mushrooms, permitting them to give up their juices.
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18
Sprinkle on the fine sea salt and freshly ground white pepper and add the wine.
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19
Cover the pan with a skewed lid and simmer for 15 minutes or so, allowing the mushrooms to plump, to take back their juices and to drink in the wine.
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20
Set the mushrooms aside.
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21
When you are ready to assemble the pie, preheat the oven to 375 degrees and remove the pastry-lined pan from the refrigerator, spooning a layer of the maccheroni into it Add several spoonfuls of the mushrooms and then some of the brasato, both meat and sauce.
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22
Repeat until all the components are nicely bedded down.
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23
Unfold the pastry lid and place it over the pie, crimping the edges of the bottom crust and top crusts together, taking care not to let any pastry drape over the edges of the form.
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24
With a pastry brush, paint the pie with the egg washthe egg yolk beaten with the oiland bake it for 1/2 hour or until the crust is a wonderful yellow-gold.
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25
Cool the pie on a rack for 15 minutes before removing it from the springform pan.
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26
Present the pie on a pedestal dish, cutting into it at table with some ceremonial knife, serving it forth with some drama and a worthy, if not noble, red wine.
