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Picnic Pie

Yield one 9-inch pie


  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoon salt, divided
  • 1 cup shortening
  • 7 to 9 tablespoons cold water
  • 2 cups diced, cooked ham
  • 1 (16-ounce) carton ricotta cheese
  • 1 (12-ounce) carton cottage cheese
  • 2/3 cup grated Parmesan cheese
  • 3 eggs, beaten
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 egg yolk, beaten

How to Make It

  1. Combine flour and 3/4 teaspoon salt in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and wrap in waxed paper. Chill 1 hour.

  2. Combine ham, ricotta cheese, cottage cheese, Parmesan cheese, eggs, Italian seasoning, remaining salt, and pepper in a large mixing bowl; stir until well blended. Set aside.

  3. Roll two-thirds of pastry to 1/8- inch thickness on a lightly floured surface; fit into a 9-inch Springform pan. Gently press pastry on the bottom and up the sides of the pan; trim and reserve any overhanging pastry. Spoon cheese mixture into prepared pan, and fold pastry that extends above the filling toward the center of the pan.

  4. Roll remaining chilled pastry to 1/8-inch thickness, and place over filling. Moisten edges, and seal top with bottom pastry. Brush surface of pie with yolk. Using reserved pastry, decorate top crust with small pastry cutouts, and brush again with yolk, if desired.

  5. Bake at 375° for 1 hour. Cool to room temperature; chill. Remove sides from Springform pan, and slice to serve.

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