Picnic Pie

 Picnic pie

2½ cups flour

1¼ 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

¼ teaspoon pepper

1 egg yolk, beaten

Combine flour and ¾ 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. 

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. 

Toll 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. 

Roll half of the pastry to ⅛ inch thickness on a lightly floured surface; fit into a 10 inch pie plate. Spoon pork mixture into pastry shell. Roll remaining pastry to ⅛ inch thickness; place over  filling. Trim edged; seal and flute. Brush the top of the crust with beaten egg yolk. Bake at 400 degrees for 45 minutes or until golden brown. Cut into wedges, and serve hot or cold. Garnish with tomato roses, if desired. 

Yield: 10 inch pie

Pastry:

3 cups flour

½ cup shortening

½ cup butter

¾ - 1 cup COLD water

Place flour in a mixing bowl; cut in shortening and butter until mixture resembles coarse meal. Sprinkle water over flour mixture; stir with a fork until dry ingredients are moistened. Shape into a ball; chill for 30 minutes. 

Yield: pastry for one double crust 10 inch pie