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  • Writer's pictureTips From Pips

Meat Pie

Updated: Apr 11


Pie Crust:

  • 2 Cups flour

  • 1 tsp. baking powder

  • ¼ tsp salt

  • 3 T shortening

  • 1 Egg

  • ½ Cup ice water


  • 1 Lb. Ricotta cheese

  • 1 T Romano cheese, grated

  • 4 eggs

  • ½ lb. pepperoni, diced

  • ¼ lb. mild salami, diced

  • ¾ lb. Italian sausage meat, browned lightly in 1 T water and cooled

  • 2 oz. Ham, chopped

  • ¼ lb. prosciutto, diced

  • 8 oz. mozzarella cheese, grated


Pie crust:

  1. Sift dry ingredients together. Blend shortening into sifted flour with a fork.

  2. Mix egg and cold water. Add to flour and mix until a ball is formed. Refrigerate for one hour.


  1. Combine Ricotta and Romano cheeses. Add eggs, one at a time, beating well after each addition. Add remaining ingredients, blending well.

  2. Roll half the pastry dough and line a 10-inch-deep pie pan.

  3. Pour cheese and meat mixture into the lined plan. Roll remaining pastry and cover leaving about ½ inch overhang.

  4. Fold dough under and back to flute thickly. Cut small slits in the top of the pie.

  5. Bake at 375 degrees for 15 minutes, then reduce temperature to 325 degrees for 45 minutes.

  6. Brush 1 beaten egg on pie a few minutes before removing from oven. When baked, let pie stand about 5 minutes before cutting.

Can be served warm or cold. Enjoy!

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