CRUST:

2 c. flour
1/2 tsp. salt
1/4 c. butter
2 tbsp. lard
2 eggs, slightly beaten with 2 tbsp. water

Put flour in bowl, sprinkle in salt, cut in butter and lard. With fork, stir in egg mixture, just enough to moisten. Form dough in ball. Cover and refrigerate at least 1/2 hour.

FILLING:

1 c. diced pepperoni
3 c. ricotta cheese (1 1/2 lbs.)
3/4 c. diced Mozzarella cheese
4 eggs, slightly beaten
2 tbsp. minced parsley
1/2 tsp. coarse ground pepper

Mix pepperoni and cheese, stir in eggs, parsley and pepper. On floured surface, roll out 2/3 of the dough into a 13 inch square, 1/8 inch or less thick. Line bottom and sides of an 8 or 9 inch square baking pan. Roll out remaining dough to make top crust. Fill pastry lined pan with filling. Cover with remaining pastry, pinch edges and prick all over with fork. Bake in preheated 350 degree oven 50 minutes or until top is golden and puffed. Makes 6 servings.