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
