Season well, and if you wish, substitute other leafy greens such as spinach or escarole. You may also substitute your favorite piecrust.
Preheat oven to 350 degrees F. Parboil the chard by plunging it into a large pot of boiling water. Push it down with a wooden spoon and cook it just long enough to wilt the leaves; then drain it well. Run the leaves under cold water to chill, squeeze dry with your hands, and chop coarsely.
Combine the flour, salt, and a generous amount of black pepper in a bowl. With a fork, stir in the olive oil until well blended. Add the water a few drops at a time until you can gather the dough into a ball. Cut the dough in half. Roll out half the dough and place it into a greased 9-inch pie pan. Mix together the chopped chard, eggs, onion, cappicola or ham, and cheese, and spread evenly in the pie pan. Roll out the other half of the dough and top the pie with it. Crimp the edges and trim off excess dough. Vent the top crust with a knife, and bake for 40 minutes or until nicely browned.