Pizza Rustica (Italian Easter Pie)
This rich and savory Italian Easter Pie, also known as Pizza Rustica, is a holiday tradition! A buttery, flaky crust is filled with creamy ricotta, gooey mozzarella, and layers of cured Italian meats. Whether served warm or at room temperature, it’s the perfect centerpiece for your Easter table.
Equipment
- Mixing bowls
- 9-inch pie dish
- Rolling Pin
- Whisk
- Pastry brush
- Knife or pizza cutter
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed)
- 3 large eggs (for dough)
- 1 tablespoon cold water
- 1 ½ cups ricotta cheese
- ½ cup mozzarella cheese (shredded)
- ½ cup provolone cheese (shredded)
- ½ cup grated Parmesan cheese
- 4 large eggs (for filling)
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ pound prosciutto (chopped)
- ½ pound salami (diced)
- ½ pound cooked ham (diced)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
- In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add eggs and cold water, mixing until a dough forms. Wrap and chill in the fridge while preparing the filling.
- In another bowl, mix ricotta, mozzarella, provolone, Parmesan, eggs, black pepper, and oregano.
- Stir in chopped prosciutto, diced salami, and cooked ham.
- Roll out two-thirds of the dough and press it into the prepared pie dish.
- Fill the crust with the ricotta-meat mixture, spreading it evenly.
- Roll out the remaining dough and lay it over the filling. Trim edges, pinch to seal, and cut a few slits on top for steam to escape.
- Brush the top crust with an egg wash (one beaten egg with a splash of water).
- Bake for 45-50 minutes or until golden brown.
- Let cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Notes
Pizza Rustica can be enjoyed warm, at room temperature, or even cold. Store leftovers in the fridge for up to 4 days, or freeze slices for later.