This is a pizza:
These are pies:
But some people insist on referring to pizza as "pizza pie" or even just "pie." (!) Come ON GUYS, that doesn't make sense. This is obviously not a pie:
Here is how to make a REAL pizza pie:
1. First, lay a pie crust down in a greased 9-inch pie dish.
2. There will be extra crust hanging over the edge. Roll it in so that you have a thick, rolled edge all the way around the rim of the pie dish.
3. Crimp the edges by pressing both thumbs into the crust about an inch apart, then squeezing them together.
4. Poke the bottom of the crust about 10 times with a fork.
5. Brush the whole crust with an egg wash (one egg whisked with 1 tablespoon of water), then bake it for 10 minutes in a 425°F oven, until it's starting to brown.
6. Beat four eggs in a large mixing bowl, add 2 cups of ricotta cheese, mix everything together, and pour the ricotta mixture into the crust.
7. Smooth it out.
8. Add a cup of your favorite tomato sauce.
9. Spread it out over the ricotta filling.
10. Add about a cup of shredded mozzarella cheese.
11. Finish with some pepperoni, if you want.
12. Bake in the 425°F oven for 20 minutes. The ricotta filling will be almost set but still a little jiggly.
13. Let it cool for at least 15 minutes, then slice and serve.
Pizza Pie (But, For Real Though)
Serves 8
INGREDIENTS
1 9-inch pie crust (store bought or homemade)
5 eggs, separated
2 cups ricotta cheese
1 cup tomato sauce (store bought or homemade)
1 cup shredded mozzarella cheese
10-12 slices pepperoni (optional)
PREPARATION
1. Preheat the oven to 425°F and grease a 9-inch pie dish.
2. Press the crust into the greased pie dish. There will be extra crust hanging over the edges; tightly roll up the excess crust in towards the pie dish so that it forms a ring around the edge of the dish. Crimp the rolled edge: Press both thumbs into the edge about an inch apart, then pinch them together. Continue all the way around until the whole crust is crimped. Poke the bottom of the crust a few times with a fork.
3. Beat one egg with one tablespoon of water to make an egg wash, then brush it over the entire surface of the pie crust.
4. Blind bake your pie crust: To keep the crust from getting too soggy, you need to bake it a little bit before you add the fillings. If you have dried beans or pie weights, put a sheet of parchment paper over the pie crust, fill it with the beans or pie weights, and bake for 10 minutes in the preheated oven, just until the edges are starting to brown. If you don't have pie weights or dried beans, you can just bake the pie crust without them for 10 minutes in the preheated oven (you might get some bubbles, but it isn't the end of the world).
5. While the crust is in the oven, whisk the remaining four eggs in a large mixing bowl, then mix in the ricotta to combine.
6. When the crust has finished blind baking, pour in the ricotta filling and smooth it out evenly inside the crust. Add the tomato sauce and spread it into an even layer over the ricotta. Sprinkle the cheese on top. Add the pepperoni, if you're using it.
7. Bake in the 425°F oven for 20 minutes. The ricotta filling will be almost set, but still a little jiggly.
8. Let the pizza pie cool for at least 15 minutes, then slice and serve!
Now THAT'S a pie.
