Pizza Rustica

Serves 8 to 10

Dough
4 cups all-purpose flour
11/2 teaspoons salt
1/2 cup solid vegetable shortening
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 large eggs, beaten

Filling
2 pounds ricotta
4 large eggs, lightly beaten
1 cup freshly grated Pecorino Romano
1/2 teaspoon freshly ground pepper
8 ounces fresh mozzarella, chopped
4 ounces sliced boiled ham, chopped
4 ounces prosciutto, chopped
4 ounces sliced soppressata or other salami, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 egg yolk, beaten with 1 tablespoon water

Combine the flour and salt in a large mixer bowl or food processor. Add the shortening and butter and stir or pulse until the mixture resembles large crumbs. Add the eggs and stir or pulse briefly until the ingredients come together and form a soft dough. If the dough seems too dry and crumbly, add a little ice water. Don't overmix,or the dough will be tough. 

Shape one-third of the dough into a disk. Make a second disk with the remaining dough.Wrap each piece in plastic wrap. Refrigerate 1 hour, or overnight. 

To make the filling, in a large bowl, beat the ricotta, eggs, grated cheese, and pepper until well blended. Stir in the chopped cheese, meats, and parsley. (You can substitute other meats or cheese as you prefer, like capicola (gobagool), cooked sausage, mild pepperoni, provolone, etc. Some people add sliced hard-cooked eggs too.) 

Preheat the oven 375°F.

On a lightly floured surface, with a floured rolling pin, roll out the large piece of dough to a 15-inch circle. Drape the dough over the rolling pin. Transfer the dough into a 9 x 3-inch springform pan, flattening out any wrinkles against the inside of the pan. Scrape the filling into the pan. 

Roll out the remaining dough into a 9 1/2-inch circle. Cut the dough into 1/4-inch-wide strips. Place half the strips 1 inch apart over the filling. Turn the pan clockwise and place the remaining strips on top, forming a lattice pattern. Pinch the edges of the strips and bottom layer of dough together to seal. Brush the dough with the beaten egg.

Bake the pie 1 to 1 1/4 hours, or until the crust is golden and the filling is puffed and set in the center. Cool the pie in the pan on a wire rack for 10 minutes.

Remove the sides of the pan and let the pie cool completely.

Serve at room temperature or lightly chilled. Store in the refrigerator, covered, up to 3 days.