Easter Pie Dough Recipes

Steps:

• In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate. , For filling, beat the ricotta, sugar and flour in a bowl. Add zest and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.

Steps:

• For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
• For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
• Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
• On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
• Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.
• Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks.

Steps:

• Put flour, cheese, salt, and pepper in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream until the dough just holds together.
• Turn out the dough onto a lightly floured work surface. Divide the dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.

Steps:

• Put flour, cheese, salt, and pepper, in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture has the consistency of coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a slow, steady stream until the dough just holds together.
• Turn out the dough onto a lightly floured work surface. Divide dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.

Steps:

• Combine the apples, strawberries, sugar, lemon juice and cornstarch in a large bowl and gently toss together until combined. Set aside.
• Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of Pie Dough into a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to a 9-inch pie plate. Unroll the pastry over the plate. (Alternatively, fold the pastry in half and then again in quarters, transfer to the pie plate and unfold.) Gently fit the pastry into the plate and up the sides. Tuck the edges under the side of the pie plate and trim.
• Transfer the apple/strawberry mixture to the lined pie plate and evenly distribute. Place the filled pie plate in the fridge while you complete the next step.
• For the woven basket: Roll out a ball of dough to a 14-by-10-inch rectangle. Use a ruler and a sharp knife to cut fifteen 14-by-1/2-inch-long strips of dough. Braid three of the pastry strips together. Your finished braid will be approximately 10 inches long. Repeat this process with the other strips until you have five braids.
• Remove the pie from the fridge. Use your ruler to measure 3 1/2 inches up from the bottom of the pie plate and mark the edge of the pie. Dampen around the edges of the bottom half of the pie with water to ensure that the pastry will adhere. Gently transfer one braid to the pie to cover your mark. Add the other four braids one at a time, moving down the pie and slightly overlapping the rows, until all five braids are in place. Use your knife to trim any excess braid to 1 inch beyond the edge of the pie. Tuck the excess pastry under the rim of the pie plate.
• For the basket handle: Using leftover dough from your braid rollout, roll out four pieces of dough to approximately 12 inches in length and 1/2 inch in diameter. Twist two pieces of the dough together to make a rope. Repeat this process for the other two pieces of dough. Dampen the edge of the top half of the pie with water and attach one rope to each side of the pie. The ropes should meet at the top center of the pie. Curl the bottom of each rope decoratively around the basket edge.
• To create the Easter eggs: Roll out another ball of dough to a 14-by-10-inch rectangle. Cut five egg shapes with a 3-inch egg cutter. To color the dough, use either gel or liquid food coloring mixed with a small amount of water. Apply with a small paint brush (available in craft stores). Paint each egg a different color (pastel or jewel tones work best). To add sparkle to your eggs, after painting and while the dough is still slightly damp, sprinkle each egg with a coordinating colored sanding sugar. Set aside to dry.
• To create the Easter bunnies and bow: Cut three bunny heads with a 3-inch bunny head cutter from the same batch of dough. Use a 3/4-inch round cutter to cut six circles. Use a 1-inch diamond cutter to cut six diamonds. Use a ruler and sharp knife to cut one strip of pastry, 16 inches by 1/2 inch. Cut an inverted v-shape into both ends of the strip. Cut another strip of pastry, 1 inch by 1/2 inch.
• Using small pieces of dough, roll nine balls of dough for the eyes and noses. Use pink food coloring to paint the six diamonds, three of the small round balls and the two strips of pastry. Use black food coloring to paint the remaining six small round balls.
• To assemble the bunny: Dampen the back of the diamond shapes with water and place them in the center of the bunny ears. Dampen the circles and place two circles along the cheek line of each bunny's face. Dampen the space above the cheeks of each bunny and place the eyes and nose. Use your knife to score three lines on each cheek to create the whiskers.
• To assemble the bow: Lay the longer strip of pastry in front of you horizontally. Mark the center of the pastry with a knife. Fold the left side of the strip in and down over the center. Fold in the right side so it criss-crosses over the left side. Pinch the pastry at the spot where the two pieces overlap in the center. Dampen the small strip of pastry and lay it over the area that you have pinched. Press gently to adhere.
• To create the flowers: Use 1/2-inch and 1-inch flower cookie cutters to cut flower shapes for the front and handle of the basket. Paint the flowers in colors of your choice.
• To assemble: Dampen the backs of the flowers and gently adhere them to the basket handle and front. Dampen the back of the bow and gentle adhere it to the front of the basket.
• Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Place the Easter eggs and bunnies on a baking sheet lined with parchment paper.
• Bake for approximately 10 minutes, or until the faces of the bunnies are slightly browned. Allow them to cool. Raise the oven temperature to 425 degrees F.
• Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 60 to 70 minutes. Let cool for at least 2 hours.
• Use a spoon to gently depress the filling under the top edge of the basket. Slide the eggs partially under the top edge of the basket and arrange. Place the bunnies decoratively above the eggs.
• For the pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixtures resembles small pebbles with a few larger pieces.
• Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions.
• Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into two balls, wrap each tightly in plastic wrap and chill for 1 hour.

Steps:

• Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
• Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
• Work together well until dough forms, continue working the dough until it is elastic and smooth.
• Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
• When dough has risen, cut into 2 pieces.
• Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
• Preheat oven to 375°F.
• Prepare filling as described below (steps #19 to #22).
• After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
• If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
• (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
• Prepare pastry and line a 10 inch pie pan.
• Prick dough with a fork, and sprinkle with a bit of flour.
• Prepare filling as described below (steps #19 to #22).
• Pour mixture into pastry lined pie tin and cover with top crust.
• Leave about a 1/2 to 3/4-inch overhang.
• Fold dough under and back, and flute edge.
• Cut slits in top crust to allow steam to escape.
• Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
• In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
• Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
• Blend well.
• Fill dough lined pan with mixture.
• Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
• Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
• Pie can be served either warm or cold.
• Slices can be reheated in the microwave.
• For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
• Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
• Pie can be served either warm or cold.
• Slices can be reheated in the microwave.

Steps:

• In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
• Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
• Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
• Preheat the oven to 350°F (180°C).
• In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
• Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
• Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
• With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
• Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
• Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
• Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
• Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
• Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
• Enjoy!