Italian Easter Pie (Pizza Rustica)
This Italian Easter Pie, or Pizza Rustica, is a rich and hearty tradition filled with creamy ricotta, sharp provolone, salty meats, and savory herbs—all tucked into a buttery, homemade crust. Perfect for Easter brunch or dinner, this classic recipe feeds a crowd and gets even better the next day.
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ tsp. kosher salt
- 1 tsp. granulated sugar
- 1 ¼ cups unsalted butter cubed and chilled
- 2 large eggs
- 4 Tbsp. ice water plus more as needed
- 1 Tbsp. apple cider vinegar
- 10 large eggs divided
- 15 oz. whole milk ricotta
- ¾ cup grated parmesan cheese divided
- 1 tsp. garlic powder
- ½ tsp. ground black pepper
- 6 oz. provolone piccante diced
- ¼ lb. thinly sliced soppressata diced
- ¼ lb. thinly sliced smoked ham diced
- ¼ lb. thinly sliced prosciutto diced
- ½ cup chopped fresh Italian parsley
Instructions
- Mix dry ingredients and cut in butter until crumbly.
- Whisk eggs, vinegar, and ice water. Mix into flour until dough forms.
- Divide dough into ⅔ and ⅓, flatten into disks, and chill 1 hour.
- Roll larger dough into a 16-inch round and press into springform pan. Chill 20 mins.
- Mix 9 eggs with ricotta, ½ cup parmesan, garlic powder, pepper, meats, and parsley.
- Pour filling into crust. Cover with rolled-out top crust, seal edges, cut vents.
- See full steps with tips & photos → https://p4pd.org/italian-easter-pie-pizza-rustica/
Notes
- Ricotta Tip: Drain ricotta in cheesecloth or a fine-mesh strainer if watery. This prevents a soggy pie.
- Meat Variations: Add salami, capicola, or cooked Italian sausage to suit your taste.
- Cheese Substitutes: Swap provolone piccante with mild provolone or fontina for a different flavor profile.