Italian Easter Pie

Name: Italian Easter Pie
Yield: Serves 12
Ingredients: 3 , large eggs; 3 tablespoons, cold water; 3 cups (15 ounces), all-purpose flour; 1 1/4 teaspoons, salt; 6 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 6 tablespoons, vegetable shortening, cut into 1/2-inch pieces and chilled; 1 tablespoon, olive oil; 12 ounces, broccoli rabe, trimmed and chopped; 8 ounces, hot Italian sausage, casings removed; 1/4 teaspoon, salt; 2 , garlic cloves, minced; 1 pound (2 cups) whole-milk, ricotta cheese; 4 ounces, Pecorino Romano cheese, grated (2 cups); 2 , large eggs; 1 teaspoon, pepper; 8 ounces thinly sliced aged, provolone cheese; 6 ounces thinly sliced hot, capicola; 1 large, egg yolk beaten with 1 tablespoon water

Main Courses
Savory Pies & Tarts

By Diane Unger ･ Appears in Cook's Country April/May 2014

This classic meat-and-cheese Easter pie is delicious—but overwhelming. We wanted to keep its virtues but make it fresher and lighter for modern-day appetites.

SERVES 12

TIME 2 hours, plus 1 hour chilling and 4 hours cooling

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