TwD: Pizza Rustica

Another Tuesday with Dorie post from Dorie Greenspan's book "Baking with Julia" and the second recipe that forced made us whip up our very own pie dough.  It turned out to be quite an enjoyable process for me though as making the lattice (criss-cross) pattern and border crust was rather fun even though I didn't really do a great job at the weaving part LOL.  This week's hosts are Emily of Capitol Region Dining and Raelynn of The Place They Call Home.  Should you wish to try out this recipe, go on over to their blogs and the recipe should be posted there.

This Pizza Rustica is really not a pizza but more of a savory pie filled with yummy Italian cheeses (ricotta, pecorino romano, and mozzarella) plus prosciutto, eggs and parsley.  It was really easy to mix all of the ingredients together (the hard part being grating all those cheeses) and it could even be prepared a few days in advance as long as you omit the eggs which could be added the day you make the pie.  Even the crust was very quickly done especially using the food processor but like all pie doughs the challenge was more on the rolling which I had to do twice because I made the initial round too small to completely fill the bottom of pie plate.  Like I mentioned earlier, I really enjoyed decorating this pie and making the lattice and crust edges and I think the lattice pattern is a pretty way of showing the filling and all its yummy colors.  I think what the recipe failed to mention is to brush the crust with egg wash as it helps give the pie a nice shiny golden brown color.  I went ahead and did is on my own which I think improved how the pie browned in the oven.

I noticed that about 30 minutes into baking time, the crust edges were getting too brown while the lattice crust was still pale so I wrapped the edges with aluminum foil strips and used metal clamps to keep them in place.  

Fresh out of the oven!

Given all the delicious ingredients in the filling, I was really expecting to LOVE this pie but I just can't get past the crust being too sweet.  I've eaten many a pie that has this savory-sweet combination but it just doesn't work well on this one.  I think the amount of sugar and butter that's in the crust just makes you long for a sweet filling instead of savory.  Perhaps if the crust was made with shortening instead, it would've have worked more taste-wise.  I usually enjoy eating the crust edges along with the filling but its sweetness was just too overpowering that I didn't take anymore bites out of it.  The sweetness of the crusts sandwiching the filling was hardly noticeable though and quite enjoyed its crispiness.  I also found the filling a little on the dry side and I think adding more liquid like milk would add more moistness and flavor.

Despite my criticisms I think this pie is worth a second chance as long as I omit the sugar in the crust and add more liquid to the filling.  Other ingredients can also be added or substituted to the filling to make it into an entirely different pie -- different herbs and spices, vegetables, mushrooms and even cooked meats like shredded chicken to make it heartier.