Making an Italian pie without the need for weights or 12 spoons for pressing the dough is totally doable! Here’s a simplified version of how you can prepare it:
Ingredients for the crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter (cold and cut into cubes)
- 1/4 cup cold water (or as needed)
- 1/2 teaspoon salt
Filling:
- 1 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup fresh parsley (chopped)
- 2 eggs
- Salt and pepper to taste
- Optional: cooked spinach, meat, or other vegetables
Instructions:
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Make the crust:
- In a large bowl, combine the flour and salt.
- Add in the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough just comes together. You may not need all the water.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
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Prepare the filling:
- In a mixing bowl, combine the ricotta, mozzarella, Parmesan, parsley, eggs, salt, and pepper. If you’re adding spinach or other fillings, stir that in as well.
- Taste and adjust seasoning as needed.
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Assemble the pie:
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a lightly floured surface to fit your pie pan. No need for weights! Just press the dough gently into the pan.
- Pour the filling mixture into the crust.
- Fold any overhanging dough over the top of the filling or crimp the edges to create a rustic look.
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Bake:
- Bake the pie for about 40-45 minutes or until the top is golden brown, and the filling is set.
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Cool and serve:
- Let the pie cool slightly before slicing and serving. Enjoy!
By skipping the need for weights or pressing with spoons, this simplified method will give you a beautiful, rustic Italian pie that’s perfect for any occasion!
