Italian Cheese Pie
Cook time: 
Total time: 
Serves: 6 servings
  • Pie Filling
  • 4 oz Pancetta (Italian bacon)
  • ½ cup onion, chopped
  • 1¼ cup Asiago pepper cheese, grated
  • ¼ cup Provolone cheese, grated
  • ¼ cup parmesan cheese, grated
  • 3 Tbsp SACO Cultured Buttermilk Blend (mixed with ¾C. light cream)
  • 1½ cups light cream
  • 3 eggs, beaten
  • ¼ tsp fresh ground pepper Fresh tomato, green pepper, and basil for garnish
  • Pie Crust
  • 1 cup sifted flour
  • ½ tsp salt
  • 1 Tbsp SACO Cultured Buttermilk Blend (1 Tbsp Buttermilk to 3 Tbsp water)
  • ⅓ cup lard
  • 3 Tbsp cold water
  1. Pie Filling
  2. Dice Pancetta and fry until crisp.
  3. Add onion and cook until tender, drain.
  4. Place Pancetta, onion, and cheeses in pie shell.
  5. Mix Buttermilk powder and light cream, add to beaten eggs and black pepper.
  6. Pour over mixture in pie shell.
  7. Pie Crust
  8. Preheat oven to 375°F.
  9. Combine flour, salt, and Buttermilk Blend.
  10. Cut in lard.
  11. Add water 1Tbsp at a time, tossing mixture lightly.
  12. Add water each time to driest part of the mixture.
  13. Dough should be moist enough to hold together when pressed gently.
  14. It should not be sticky.
  15. Shape into ball, wrap in wax paper and refrigerate for 30 minutes.
  16. Bake until mixture is firm and lightly browned, about 45 minutes.
  17. When cool, garnish with tomato, green pepper and basil.
Nutrition Information
Calories: 691 Fat: 55g Saturated fat: 22g Trans fat: 0g Carbohydrates: 25g Sugar: 8g Sodium: 861mg Fiber: 1g Protein: 22g Cholesterol: 178mg
Recipe by SacoFoods at