Easter Meat and Cheese Pie (Pisagaina)

Filling:
3 superasod
2 lb prosciutto
1 1/2 lb salami
2 lb ham
5 fresh basket cheese
3 lb ricotta
1 1/2 dozen hard boiled eggs

crust:
8 cups flour
8 tbsp Crisco (vegetable shortening)
5 tbsp baking powder
1 tbsp salt
12 eggs, beaten

Have cold cuts cut 1/4 inch thick; dice the cold cuts and basket cheese into small pieces. Use egg slicer to slice eggs; set aside.

Mix filling ingredients together, except sliced eggs. After mixed add eggs but only fold them into mixture. Put in refrigerator.

Make crust. Combine flour, baking powder, and salt. Cut in Crisco to until crumbly. Stir in beaten eggs. Divide into 4 balls of dough. Roll out dough using one ball for bottom and one for the top of each pie. Place bottom crusts in two glass deep dish pie plates. You can pre-bake bottom crusts at 350F for 10 minutes if you like but it isn’t necessary.

Place filling into crust; place top crust over filling, trim and crimp edges. With fork poke holes in top of crust to let steam escape.

Bake at 350F for 1 hour.