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.
