Ingredients
Crust
- 1-1/2 Cups Flour
- 1 Tsp. Baking Powder
- 1/2 Tsp. salt
- 1 Egg
- 2 Tblsp. Milk
- 1/2 Cup Butter or Shortening
Filling
- 1 Pound Bulk Italian Sausage
- 1 Pound Ricotta
- 2 Eggs Lightly beaten
- 1/4 Tsp, Black Pepper
- 1/3 Cup Romano Cheese Grated
- 2 Tblsp. Parsely
- 1 Egg Yolk Beaten to glaze the top crust
Servings:
Instructions
- To make the Crust: Sift the dry ingredients together cut in shortening or butter, blending well.
- Beat the egg and 2 tablespoons of milk together and add to the dough mixture. Blend well. turn onto a floured surface and knead for one minute. Wrap in plastic and chill for 30 minutes or so.
- To make the filling: Cook the sausage and drain on paper towel. Allow to cool. Place the ricotta in a large bowl. Add the beaten eggs, cheese, parsley, and cooled sausage. Stir to gently blend.
- Divide dough in half. Roll one half out on floured surface. roll to an even thickness that will fit in a 9 inch pie pan with some overlap. Place in glass pie pan that has been lightly greased.
- Spoon the filling into the crust. Roll out the second half of the crust and fit it over the top. Crimp edges to seal well. cut several slashes in the crust.
- Bake at 400 degrees for 30 – 35 minutes. Brush top with beaten egg yolk about 15 minutes before pie is done. crust should be golden brown. remove from oven and allow to cool to room temperature. Serve for Easter breakfast or any time you’d like.
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