FOR CRUST:

Mix salt and flour in large bowl. Cut in Crisco using two knives or pastry dough blender to coarse crumb. Add eggs and water, mix gently until blended. Separate into two dough balls, cover and refrigerate for 30 minutes.

 

FOR FILLING:

 

Remove sausage from casings and sauté until cooked through, drain. Hard boil 6 eggs, peel and chop coarsely. In a large mixing bowl beat 12 raw eggs with romano cheese, parsley, salt & pepper. Blend in ricotta, then gently fold in ham, sausage & hard boiled eggs. Set aside.

 

FOR GLAZE:

Beat eggs yolks and sugar til well blended.

 

ASSEMBLE:

Each dough ball should be enough for two crusts (one for top, one for bottom). 

Place bottom crust in pie plate (deep dish works best), pour in filling to within ½ “ of top, cut top crust into strips and criss cross over top of filling or use whole top crust cutting out a few decorative sections (and for venting). Brush ½ of glaze over each pie.

 

BAKE:

In pre-heated 350 degree oven for 50-55 minutes.