Pizza Rustica

Dough

1. Whisk together flour and salt
2. Cut the cold butter into the flour using a fork, pastry cutter or your hands until you’ve created a mix of coarse crumbs.
3. Beat the eggs and add to flour, mixing and kneading together well
4. Add the water slowly until a dough forms. You may not need to use all of the water, but if you need to use a little more that’s fine too. What you’re looking for is a dough you can pick up out of the bowl easily in one piece
5. Flour your counter lightly, then knead the dough for a few minutes until it becomes smooth and a little shiny. Put back into your bowl, cover with plastic and let rest for about half an hour

Filling

1. Beat the eggs. Add in meats and cheeses, mixing well

Assembly

1. Preheat oven to 350
2. Divide the dough into two pieces, roughly 1/3 and 2/3 in size of the whole. The smaller piece will be the top of your pie
3. On a floured surface roll out the larger piece of dough into a circle wide enough to accommodate the size of your spring-form pan. If you’re using a square pan, roll it into a square
4. Carefully lift the dough and put it into your well-greased pan, pressing the dough gently into the bottom and up the sides of the pan. You’ll want a little overhang around the sides
5. Pour in your filling. Make sure it’s smooth and even
6. Roll out the smaller piece of dough to the width of your pan. Wet the edges of the dough already in the pan (this will help it stick to the top), then lay this piece over the top of the pie. Pinch the top and bottom together to seal the pie. Trim off excess overhang
7. Make a few slits with a sharp knife to the top of your pie. This will allow steam to vent out as it bakes
8. Use a pastry brush to brush beaten egg over the top of your pie, then bake for 45 minutes
9. Brush with egg again, then bake an additional 45 minutes. Let cool to room temperature before serving.