Place the flour in a large mixing bowl. Cut the butter into the flour and mix lightly, add the eggs, the milk and the salt and knead together.Work the dough for 15 minutes until it comes together into a ball. Cover with a damp towel and let it rest for 30 minutes.Turn out of the bowl and cut off about ¼ of the dough and set aside. With your hands push the dough into a rough rectang- ular shape and then roll the dough as thin as possible. The dough should cover the bottom of the ovenproof dish, and up the sides about 3 centimeters. Gently place the dough in the ovenproof dish.

        Place the sausage evenly over the dough. Then layer the eggs and the Buffalo mozzarella over the sausage. Pour the beaten eggs over all.

        Roll the remaining ¼ dough into a rectangle and slice into ½ centimeter strips. With one or two of the strips line the outside edge of the dish, pushing the dough together with the dough on the bottom. Then place strips of dough diagonally across the dish 2-3 centimeters apart.

        Bake at 350 degrees (or medium oven) for 30 minutes. Then raise the oven temperature to 400 degrees for the last 15 minutes of baking time to brown the top crust.

        Let the pie cool for at least 30 minutes before slicing.