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Italian Savory Pie

  • yield: Makes one 9-inch pie

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Ingredients

  • 2 cups all-purpose flour, plus more for work surface
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 2 large eggs, lightly beaten
  • 1 pound whole milk ricotta
  • 3 large eggs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 pound mozzarella cheese
  • 1/4 pound prosciutto, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon freshly ground pepper
  • 1 large egg, lightly beaten, for brushing

Directions

  1. Step 1

    Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.

  2. Step 2

    Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.

  3. Step 3

    Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.

  4. Step 4

    Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.

Source
The Martha Stewart Show, November 2005

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Reviews (5)

  • 6 Jun, 2014

    This is one of my favorite recipes. Ive been making it since before I moved from home. Add an extra egg to the dough to make it more pliable and your life easier. This pie goes a long way as it is a very satisfying and filling meal.

  • 10 Oct, 2013

    Very good! Keep in mind that the dough is very fragile. I added some sauteed chopped Swiss chard and onions to the cheese. Also - the reason the recipe says to cool completely before serving is because it really needs time to set up. If you serve it while it's still hot it will be runny. Edible, but runny.

  • 13 Sep, 2013

    delicious, I used pancetta as that is what I had on hand. I think it was perfect.

  • 5 Apr, 2013

    This recipe is amazing. I loved it so much I made 30 of these pies for a church luncheon.

  • 9 May, 2010

    I expected this to taste like a quiche, but the filling was much more reminiscent of the cheese filling in lasagna. It wa ok, but I kind of expected it to be beter.