Why You’ll Love This Recipe
- Packed with layers of flavor from three types of cheese and a trio of savory Italian meats
- Buttery, homemade crust that perfectly complements the rich filling
- Ideal for Easter celebrations, brunches, or any special occasion
- Can be made ahead of time and served warm or at room temperature
- A unique and traditional Italian dish that impresses guests
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- 3 cups (368g) all-purpose flour
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, chilled and cut into small cubes
- 2 large eggs, beaten
- 3 to 4 Tablespoons chilled water
Filling:
- 6 large eggs, separated
- 15 ounces ricotta cheese (whole milk recommended)
- 8 ounces mozzarella cheese, shredded (about 3 cups)
- 4 ounces milk (½ cup), any variety
- 1 ½ ounces Parmesan cheese, shredded (about ¾ cup) or Pecorino Romano
- ¼ cup chopped parsley
- ½ teaspoon ground black pepper
- 4 ounces hard salami, cubed (about ¾ cup)
- 4 ounces Genoa salami, cubed (about ¾ cup)
- 4 ounces sopressata, cubed (about ¾ cup)
Assembly:
- 1 large egg, beaten
- 2 teaspoons water
Directions
- Make the Dough: In a large bowl, whisk together the flour and salt. Add the chilled butter and work it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the beaten eggs and add the chilled water, one tablespoon at a time, until the dough comes together. Knead gently until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Filling: Separate the eggs, placing the yolks in a large bowl and the whites in another. To the yolks, add ricotta, mozzarella, milk, Parmesan (or Pecorino Romano), parsley, and black pepper. Mix until well combined.
- Beat the Egg Whites: Using a hand mixer or whisk, beat the egg whites until soft peaks form, then fold them into the cheese mixture. Stir in the cubed meats.
- Roll Out the Dough: Preheat the oven to 375°F (190°C). Roll out two-thirds of the dough and press it into a greased 9-inch pie or springform pan, leaving some overhang.
- Fill and Cover: Pour the filling into the crust and smooth the top. Roll out the remaining dough and place it over the filling. Trim excess dough and crimp the edges to seal.
- Egg Wash: Mix the beaten egg with water and brush it over the top crust for a golden finish.
- Bake: Bake for 45–55 minutes, or until the crust is golden brown. Allow the pie to cool slightly before slicing and serving.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 45–55 minutes
- Total Time: About 2 hours
Variations
- Cheese Swap: Use provolone or fontina in place of mozzarella for a different flavor profile.
- Herbs & Spices: Add a pinch of nutmeg or Italian seasoning for extra depth.
- Crust Alternative: Use a store-bought pie crust for convenience.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm slices in a 350°F (175°C) oven for 10–15 minutes or in the microwave for 30–60 seconds.
FAQs
How is Pizza Rustica different from a regular pizza?
Pizza Rustica is more like a savory pie with a thick, flaky crust and a hearty, cheese-and-meat filling, whereas traditional pizza has a thin crust and tomato-based toppings.
Can I make Pizza Rustica ahead of time?
Yes! You can prepare it a day in advance and store it in the refrigerator. It tastes great warm or at room temperature.
Do I have to use all three types of meat?
No, you can customize the filling based on your preferences or what you have available.
Can I make the crust without butter?
Yes, you can substitute shortening or lard, but butter gives the best flavor and texture.
What can I serve with Pizza Rustica?
It pairs well with a fresh salad, roasted vegetables, or a side of marinara sauce.
Is this dish only for Easter?
While it is a traditional Easter dish, you can enjoy Pizza Rustica year-round.
Can I make this recipe vegetarian?
Yes, you can omit the meats and add sautéed spinach, mushrooms, or sun-dried tomatoes.
How do I prevent a soggy crust?
Ensure your filling isn’t too wet and bake the pie until the crust is golden and fully cooked.
Can I use pre-made pie dough?
Yes, a store-bought pie crust can be used for convenience, though homemade dough has a better texture.
What if I don’t have a springform pan?
A deep-dish pie pan or an 8-inch square baking dish will also work.
Conclusion
Pizza Rustica is a rich, delicious, and traditional Italian dish perfect for Easter or any special gathering. Its combination of cheeses, meats, and a flaky crust makes it a standout dish that will impress your family and guests. Whether served warm or at room temperature, this Italian Easter Pie is sure to become a favorite at your holiday table!
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Pizza Rustica (Italian Easter Pie)
- Total Time: About 2 hours
- Yield: 8-10 servings
- Diet: Gluten Free
Description
Pizza Rustica, also known as Italian Easter Pie, is a traditional Italian dish made with a buttery, flaky crust and a rich, savory filling of ricotta, mozzarella, Parmesan, and a variety of cured meats. This hearty and indulgent pie is perfect for Easter celebrations, brunch, or any special occasion. Serve it warm or at room temperature for a delicious and authentic taste of Italy.
Ingredients
Crust:
- 3 cups (368g) all-purpose flour
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, chilled and cubed
- 2 large eggs, beaten
- 3 to 4 Tablespoons chilled water
Filling:
- 6 large eggs, separated
- 15 ounces ricotta cheese (whole milk recommended)
- 8 ounces mozzarella cheese, shredded (about 3 cups)
- 4 ounces milk (½ cup)
- 1 ½ ounces Parmesan cheese, shredded (about ¾ cup) or Pecorino Romano
- ¼ cup chopped parsley
- ½ teaspoon ground black pepper
- 4 ounces hard salami, cubed (about ¾ cup)
- 4 ounces Genoa salami, cubed (about ¾ cup)
- 4 ounces sopressata, cubed (about ¾ cup)
Assembly:
- 1 large egg, beaten
- 2 teaspoons water
Instructions
- Prepare the Dough: In a large bowl, whisk together flour and salt. Add chilled butter and work it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Incorporate Wet Ingredients: Stir in beaten eggs and add chilled water gradually until the dough comes together. Knead gently until smooth, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: Separate eggs, placing yolks in a large bowl and whites in another. Add ricotta, mozzarella, milk, Parmesan, parsley, and black pepper to the yolks. Mix well.
- Beat Egg Whites: Using a hand mixer or whisk, beat egg whites until soft peaks form. Fold them into the cheese mixture, then stir in the cubed meats.
- Roll Out Dough: Preheat oven to 375°F (190°C). Roll out two-thirds of the dough and press it into a greased 9-inch pie or springform pan, leaving an overhang.
- Assemble: Pour filling into the crust and smooth the top. Roll out remaining dough, place over filling, trim excess, and crimp edges to seal.
- Egg Wash & Bake: Mix the beaten egg with water and brush over the top crust. Bake for 45–55 minutes until golden brown. Let cool slightly before serving.
Notes
- Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Serving Suggestions: Pair with a fresh salad, roasted vegetables, or marinara sauce.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
