1 1/2 cups all-purpose flour 1/3 cup cornmeal 1/2 teaspoon salt 1/2 cup shortening or lard 1/3 cup cold water 1 pound bulk pork sausage 1/4 cup finely chopped onion 3/4 cup sliced fresh mushrooms 1/2 cup sliced pitted ripe olives 1 2-oz. jar diced pimiento
drained 2 tablespoons all-purpose flour 1/2 cup water 3/4 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 egg
beaten 1 tablespoon water
Prepare cornmeal pastry. In a mixing bowl combine flour, cornmeal, and salt; cut in shortening or lard till mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. Divide in half. On a lightly floured surface roll half the dough to a circle about 10 inches in diameter. Ease pastry into 9-inch pie plate. Trim to 1/2 inch beyond edge of baking dish; set aside. In a large skillet cook sausage and onion over medium-high heat till sausage is browned and onion is tender; drain. Stir in mushrooms, olives, pimiento and flour. Add water and cook over medium heat 5-6 minutes, stirring occasionally. Remove skillet from heat; stir in mozzarella cheese and Parmesan cheese. Set aside. For top crust, roll out the remaining dough. Spoon sausage mixture into the pastry-line pie plate. Top with pastry for top crust. Trim top crust 1/2 inch beyond edge of baking dish. Fold extra pastry under bottom crust; flute edge. Combine egg and water; brush egg mixture atop pastry, cut slits for escape of steam. Bake in a 400 degree oven for 30 minutes of until crust is golden. Let stand 5 minutes before serving.