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Ricotta and Pickled Mushroom Pie
1 nine-inch pie

Adapted from Well-Preserved. I’ve also done this recipe with imported Italian marinated mushrooms, and it works great.

2 cups flour
2 large eggs
1/2 cup cold unsalted butter (1 stick)
1 teaspoon warm water
1/2 teaspoon yeast
1/2 teaspoon salt

2 lbs ricotta (2 15 oz containers)
1/4 b boiled ham, cubed (about 1 cup)
1 cup marinated mushrooms, drained
2 egg whites
3 tablespoons fresh flat-leafed parsley, chopped
1/2 teaspoon nutmeg
Salt and freshly ground black pepper

Preheat the oven to 350˚F. Butter a deep 9-inch pie plate.

Make the crust. Place the flour and eggs in a food processor. Cut the butter into little pieces and add. Combine the yeast and water in a small cup and add it to the flour mixture. Add the salt. Process the dough for about 45 seconds, until it forms a ball or many small balls.

Form the dough into two separate patties, one a little larger than the other. Wrap the dough patties in wax paper and let them rest in the refrigerator for 30 minutes.