Cut the chilled butter into the flour in a medium bowl until thoroughly combined.

Add the salt to the flour mixture.

Mix in the egg yolks with a fork, adding enough ice water to form a cohesive dough.

Transfer the dough to a lightly floured surface and knead briefly.

Shape the dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

In a large saucepan, combine 1 cup of white wine with water.

Add peppercorns, thyme, and bay leaf to the wine mixture and simmer over low heat.

Add the fish to the simmering liquid and poach gently until firm, about 5 minutes. Avoid overcooking.

Transfer the poached fish to a plate to cool.

Toast pine nuts in a small skillet over low heat until golden, stirring constantly.

Transfer the toasted pine nuts to a small plate.

In a small saucepan, simmer the remaining 1/4 cup of wine.

Add raisins to the simmering wine and steep.

Cook the onion in olive oil in a medium saucepan over low heat until softened but not browned.

Stir in the escarole and cook over low heat until wilted. Add water if needed to prevent burning.

Drain the escarole and squeeze dry when cool enough to handle.

Coarsely chop the escarole and place in a bowl.

Stir in the olives, capers, and crushed red pepper.

Preheat the oven to 375°F (190°C), with a baking stone or oven tiles if available.

Divide the chilled dough into two pieces, one slightly larger than the other. Keep the smaller piece chilled.

Roll out the larger piece of dough into a 13-inch round on a lightly floured surface.

Fit the dough into a 10-inch tart pan with a removable bottom, pressing lightly without stretching.

Place the pie shell in the freezer while preparing the filling.

Drain the raisins and stir them into the escarole along with the pine nuts.

Flake or cut the fish into large pieces and mix gently with the escarole.

Season generously with salt and black pepper.

Roll out the remaining piece of dough into an 11-inch round.

Remove the pie shell from the freezer and fill with the fish and escarole mixture, smoothing the surface.

Cover with the dough round and crimp the edges to seal.

If desired, create fish cutouts from leftover dough, moisten, and place on top of the pie.

Cut steam vents in the top crust with a sharp knife.

Lightly brush the pie with egg wash and bake on the bottom shelf of the oven for about 30 minutes, or until golden brown.

Let cool for about 30 minutes before serving in wedges.