Easter Pie Recipe

In a mixing bowl, combine the flour, salt, and soft butter cut into small pieces. Crumble the butter into the flour until you achieve a sandy mixture, then add the 2 egg yolks and water. Knead until a smooth ball forms. Set aside.

Hard boil the 8 eggs by immersing them in salted boiling water for 10 minutes. Rinse them under cold water, peel them, and cut them in half. Set aside.

Peel the shallots, chop them finely, and sauté them in 50 g of butter over low heat to prevent burning. Cut the ham into strips and add it to the shallots.

Preheat the oven to 220°C (428°F). Cut off the earthy ends of the mushrooms, wash them, dry them, and slice them. Add them to the shallot/ham mixture. Increase the heat and let it cook until the mushrooms have evaporated all their moisture. Season with salt and pepper. Add the cream, lower the heat a bit, and let it cook until you achieve a creamy mixture. Remove from heat and let it cool.

Roll out the dough on a floured surface into 2 disks, one larger than the other (about 2/3 - 1/3). Grease a tart pan and line the bottom and sides with the larger disk of dough. Prick the bottom with a fork. Pour the mushroom mixture over it and arrange the halved boiled eggs all around, spacing them out to form a design.

Cover with the other part of the dough. Seal the edges with a little water. Make a hole in the center about 2 cm in diameter. Fold a piece of aluminum foil in on itself to create a cylinder 3 cm high and slide it into the hole.

With the remaining small pieces of dough, make a roll of dough and attach it with a little water all around to create a border. Cut out leaves or other shapes and attach them on top of the pie. Brush with beaten egg yolk.

To finish, place in the oven at 200°C for 40 minutes, keeping an eye on the color towards the end of cooking. If the pie colors too much, cover it with a sheet of aluminum foil to complete the cooking of the crust properly.