1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup vegetable shortening
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 black olives
1 (2-ounce) jar diced pimiento, drained
2 tablespoons flour
1/2 cup water
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon water
1. Prepare Pastry: In a mixing bowl, combine flour, cornmeal and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of water over part of flour mixture; gently toss with a fork. Push to side of bowl. Repeat until 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 plate; refrigerate, along with remaining half of dough, until ready to use.
2. Prepare Filling: Preheat oven to 400 degrees F. In a large skillet, cook sausage and onion over medium-high heat until sausage is browned and onion is tender, about 10 minutes; drain. Stir in mushrooms, olives, pimiento and flour. Add water and simmer over medium heat until thickened, about 5 minutes, stirring occasionally. Remove skillet from heat; stir in cheeses. Set aside.
3. On a lightly floured surface, roll out the remaining dough. Spoon sausage mixture into the pastry-lined pie plate. Top with pastry for top crust. Trim top crust 1/2 inch beyond edge of plate. Fold extra pastry under bottom crust; flute edge. Whisk together egg and water, brush egg mixture on pastry, cut slits for escape of steam. Bake about 30 to 40 minutes or until crust is golden. Let stand 5 minutes before serving.
This version of the classic French-Canadian Tourtiere takes great liberties with its flavors. It features pork sausage and is laced with favorite pizza toppings such as olives, mushrooms and mozzarella cheese.