1. Prepare crust. Place crust ingredients, in order listed, into the bowl of a food processor. Process until ingredients are combined and dough starts to clump together, about 30 seconds.

2. Form dough into 2 balls, one twice as large as the other. Flatten each ball ofdough into a disk, wrap each in plastic wrap, and refrigerate for at least 1 hour or overnight, until ready to use.

3. When ready to bake, place rack in middle of oven and preheat to 375 degrees F. Spray a 9-inch pie pan with vegetable cooking spray.

4. Prepare filling. In a large bowl, whisk together egg yolks, ricotta, Romano cheese, and pepper until smooth. Fold in prosciutto, ham, and mortadella and mix well. Set aside.

5. Remove larger disk of dough from fridge. Place on a well-floured surface and roll dough into a 12-inch circle. Place circle in prepared pan, leaving extra hanging over sides. Roll second disk into a 9-inch circle to use as top crust and set aside.

6. Pour filling into pie pan and spread evenly. Place top crust over filling. Use your fingers to pinch crusts together, then trim away any excess with a knife. Cut a small slit in center of top crust.

7. Bake at 375 degrees F for 45 minutes. After 30 minutes, carefully cover edges of pie with aluminum foil to prevent overbrowning. Return to oven for remaining 45 bubbling. If crust requires more browning, raise oven temperature to 400 degrees F and bake for an additional 6 to 8 minutes.

8. Remove pie from oven and cool to room temperature on a wire rack. May be stored,refrigerated, for up to 24 hours. Bring to room temperature before serving.

Source: Hannaford fresh Magazine, January - February 2009