Italian Easter Pie (Pizza Rustica) Recipe
Italian Easter Pie, also known as Pizza Rustica, is a savory Italian dish featuring a buttery pastry crust filled with a rich mixture of ricotta, eggs, Italian deli meats, and cheeses. This traditional pie is baked until golden and served at room temperature or cold, perfect for festive occasions or family gatherings.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: Italian
Ingredients
Pastry
- 3 cups (360 grams) all-purpose flour, plus more for work surface
- 1 teaspoon granulated sugar
- 1 teaspoon coarse kosher salt
- ½ teaspoon baking powder
- 1 cup (226 grams) cold unsalted butter, diced
- 3 large eggs
- ¼ cup water
Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- 8 large eggs
- 1 ½ cups diced Italian deli meats (ham, salami, soppressata)
- 1 cup shredded mozzarella cheese
- 1 cup diced provolone cheese
Egg Wash
- 1 egg, beaten (for brushing)
Instructions
- Make the Pastry: Preheat your oven to 375ºF and position an oven rack in the middle. In a food processor, combine the flour, sugar, salt, and baking powder, pulsing until well mixed. Add the cold diced butter and pulse 5-7 times until the mixture resembles coarse crumbs.
- Add Eggs and Water: With the processor running, pour in the eggs and water, and continue processing until the dough forms a cohesive ball around the blade, about 1 minute.
- Prepare Dough for Baking: Transfer the dough to a floured surface. Divide into two portions: about two-thirds and one-third. Roll out the larger piece into a roughly 15-inch circle and line a 9-inch springform pan with it, letting some pastry hang over the edges. Roll the smaller dough into a 10-inch circle, cover, and chill in the refrigerator for at least 15 minutes.
- Make the Filling: In a large bowl, whisk together strained ricotta and 8 eggs until smooth. Fold in the diced deli meats, shredded mozzarella, and diced provolone cheese until evenly incorporated.
- Assemble the Pie: Pour and evenly spread the filling inside the prepared bottom crust in the springform pan.
- Top Crust Preparation: Remove the chilled top crust dough and gently score a lattice pattern on it using a fork, ensuring not to cut all the way through.
- Seal and Egg Wash: Place the scored top crust over the filling. Crimp the edges of the bottom and top crusts together to seal the pie, trimming off any excess dough. Brush the top crust with beaten egg wash. Cut a few small slits along the fork lines to allow steam to escape.
- Bake the Pie: Set the pie on a rimmed baking sheet and bake in the preheated oven for 50-60 minutes, or until the crust is golden, shiny, and the filling is set and puffed.
- Cool and Serve: Transfer the pie to a wire rack and let it cool for at least 2 hours. Serve the pie at room temperature or chilled for best flavor.
Notes
- If your ricotta is watery, strain it through cheesecloth or a fine sieve to prevent a soggy filling.
- The pie can be served cold or at room temperature, making it great for make-ahead meals.
- Use a springform pan to easily release the pie without damaging the crust.
- Make sure to chill the top crust dough to prevent shrinking and help maintain its shape during baking.
