Italian Easter Pie | Pizza Rustica

Celebrate the flavors of tradition with Italian Easter Pie, or Pizza Rustica, a savory delight that combines rich cheeses and flavorful meats in a flaky, golden crust.

This classic dish is a staple during Easter celebrations in Italy, known for its hearty filling of ricotta, mozzarella, ham, and salami, which creates a deliciously satisfying experience with every bite.

Perfect for festive gatherings, this pie is enjoyed both warm and cold, making it a versatile addition to any holiday spread. Whether you’re honoring tradition or exploring new culinary adventures, Pizza Rustica offers a taste of Italian heritage that is sure to impress and delight.

Why You’ll Love This Recipe:

This Italian Easter Pie, or Pizza Rustica, is a cherished dish that offers several compelling reasons to become a favorite for anyone who tries it:

Rich and Hearty Flavors: The combination of creamy ricotta, melty mozzarella, and savory cured meats like ham, salami, and prosciutto creates a rich and satisfying filling that is packed with flavor, making every bite a delight.

Traditional and Festive: This pie is deeply rooted in Italian Easter traditions, making it a meaningful dish for celebrating special occasions. Its presence on the holiday table brings a touch of authenticity and cultural heritage to any gathering.

Versatile and Enjoyable: Pizza Rustica can be served warm or cold, making it a versatile dish that fits well into brunches, dinners, or picnics. Its robust flavors and satisfying texture make it a favorite among both adults and children.

Impressive Presentation: With its golden, flaky crust and hearty filling, this pie is not only delicious but also visually appealing. It’s a show-stopping centerpiece that is sure to impress guests and add elegance to any meal.

Perfect for Sharing: The large size and hearty nature of the pie make it ideal for sharing with family and friends. Its communal aspect enhances the joy of dining together, fostering a sense of togetherness and celebration.

Key Ingredients:

Ricotta Cheese: This creamy cheese forms the base of the filling, providing a smooth and mild texture that balances the flavors of the meats and other cheeses.

Mozzarella Cheese: Shredded mozzarella adds a melty, cheesy richness to the pie, enhancing the overall creaminess and ensuring every bite is delightfully cheesy.

Parmesan Cheese: With its sharp, nutty flavor, Parmesan cheese contributes an additional layer of depth and umami, elevating the savory profile of the filling.

Cured Meats: A mix of diced ham, chopped salami, and prosciutto brings robust, savory flavors to the pie, offering a satisfying contrast to the creamy cheeses and a taste of traditional Italian charcuterie.

Pie Crust: Made from a blend of all-purpose flour, butter, and olive oil, the crust is both flaky and tender, encasing the rich filling in a golden, delicious shell.

Eggs: Beaten eggs are essential for binding the filling together, ensuring a cohesive texture and contributing to the pie’s richness and structure.

Italian Easter Pie | Pizza Rustica

Ingredients

For the Pie Crust

2 ½ cups all purpose flour

½ cup cold butter, cubed (one stick)

2 tablespoons olive oil

1 large egg

1 teaspoon kosher salt

4 tablespoons cold water

For the Filling

15 ounces ricotta cheese

8 ounces shredded mozzarella cheese (about a cup)

2 ounces shredded parmesan (about ¼ cup)

4 large eggs, beaten

6 ounces ham, diced (about 1 ½ cups)

2 ounces salami, chopped (about ½ cup)

2 ounces prosciutto, chopped (about ½ a cup)

½ teaspoon kosher salt

¼ teaspoon pepper

For Brushing the Crust

1 large egg, beaten

Instructions

For the Pie Crust:

Combine Ingredients: In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse the mixture until it resembles coarse sand. With the food processor running, pour in 4 tablespoons of cold water and mix until the dough comes together into a ball.

Shape and Chill: Lay out a piece of plastic wrap. Transfer the dough onto the plastic wrap and press it together into a disk shape. Wrap it tightly in the plastic wrap and refrigerate for at least an hour or overnight.

For the Filling:

Mix Ingredients: In a large bowl, combine all of the filling ingredients, mixing until well combined. Set the mixture aside.

Assembly:

Prepare the Oven and Dough: Preheat the oven to 425 degrees Fahrenheit. Divide the dough into two portions: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan, lining the insides and bottom with it. Use any scraps to fill gaps in the pan.

Add the Filling: Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.

Top the Pie: Roll out the remaining pie crust into a circle and place it over the ricotta filling. Trim any excess dough and roll the side crust over the top crust. Brush the pie with the beaten egg and make a small “x” shape in the middle to allow steam to escape.

Bake the Pie: Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees Fahrenheit. Bake for about 75 minutes or until the crust is golden brown. Let the pie cool for five minutes before removing the springform collar; let it sit for another 10 minutes before slicing and serving.

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This Italian Easter Pie, also known as Pizza Rustica, is a deliciously rich and savory dish, perfect for celebrating festive occasions with family and friends.

Notes:

Crust Preparation: Ensure the butter is cold when making the crust to achieve a flaky texture. If you don’t have a food processor, you can use a pastry cutter or your hands to incorporate the butter into the flour, working quickly to prevent the butter from melting.

Chilling the Dough: Allowing the dough to chill for at least an hour helps relax the gluten, making it easier to roll out. If you have time, chilling it overnight can enhance the flavor and texture of the crust.

Filling Variations: Feel free to customize the filling to suit your taste. You can add other ingredients like cooked spinach or roasted red peppers for extra flavor and color. Just be sure to adjust the seasoning accordingly.

Assembly Tips: When lining the springform pan with dough, ensure there are no gaps or holes to prevent the filling from leaking. Use excess dough to patch any thin areas and create an even crust.

Baking Considerations: Keep an eye on the pie as it bakes. If the crust is browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning. Let the pie cool slightly before removing the springform collar to help it set and maintain its shape.

Serving Suggestions: Pizza Rustica can be served warm or at room temperature, making it versatile for various occasions. It pairs well with a simple green salad or antipasto platter for a complete meal.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust in advance.

Once the dough is wrapped in plastic wrap, it can be refrigerated for up to two days.

For longer storage, you can freeze the dough for up to a month.

Just allow it to thaw in the refrigerator overnight before using.

What can I substitute for the meats in the filling?

If you want to adjust the meat selection, you can use cooked sausage, pepperoni, or even replace some of the meats with roasted vegetables for a lighter version.

Just ensure the total volume of filling remains roughly the same for proper texture and cooking.

Can I make this pie without a springform pan?

While a springform pan is ideal for easy removal and presentation, you can use a deep-dish pie pan or a baking dish as alternatives.

Just be sure to line the dish well with dough and adjust the baking time if needed, checking for a golden crust.

How do I prevent the crust from becoming soggy?

To avoid a soggy crust, ensure the filling ingredients are not too wet.

Draining any excess moisture from ingredients like ricotta or cooked vegetables is important.

Additionally, preheating the oven and baking the pie on the middle rack can help achieve a crisp crust.

Can this pie be served cold?

Yes, Italian Easter Pie can be enjoyed warm, at room temperature, or cold.

Serving it cold allows the flavors to meld, making it a great option for picnics or as leftovers.

If you prefer it warm, gently reheat slices in the oven before serving.

How do I ensure the crust is flaky and tender?

To achieve a flaky and tender crust, make sure the butter is cold when you incorporate it into the flour.

This helps create pockets of steam that contribute to flakiness.

Also, try not to overwork the dough, as this can develop gluten and make the crust tough.

Can I use store-bought pie crust instead of making my own?

Yes, you can use store-bought pie crust if you’re short on time or prefer convenience.

Look for a high-quality crust that fits a deep-dish pan, and follow the assembly and baking instructions as usual.

What is the best way to handle excess moisture in the filling?

To prevent excess moisture from affecting the pie, drain any liquid from the ricotta before mixing it into the filling.

You can do this by placing the ricotta in a fine-mesh sieve or cheesecloth and allowing it to drain for 15-30 minutes.

Why do I need to cut an “x” in the top of the pie?

Cutting a small “x” in the top crust allows steam to escape during baking.

This helps prevent the crust from becoming soggy and ensures the filling cooks evenly.

It also adds a decorative touch to the pie’s appearance.

How can I tell when the pie is done baking?

The pie is done when the crust is a deep golden brown, and the filling is set.

Baking times can vary slightly depending on your oven, so be sure to keep an eye on the pie as it nears the end of the recommended baking time.

Allow the pie to cool slightly before slicing to ensure clean cuts and a stable filling.