Pizza Rustica
Pizza Rustica—also known as Italian Easter Pie—is a rich, savory pie filled with creamy ricotta, fresh mozzarella, sharp Pecorino, and hearty Italian meats. Wrapped in a flaky, buttery crust and layered with slices of hard-boiled egg, this traditional dish is a holiday centerpiece worth every bite.
Ingredients
- 2 ½ cups unbleached all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 6 ounces 1 ½ sticks unsalted butter, cut into pieces
- 2 eggs 1 separated
- Grated zest of 1 lemon
- 3 to 4 tablespoons very cold dry white wine
- 3 cups 24 ounces whole milk ricotta
- 3 large eggs
- 2 cups 8 ounces fresh mozzarella
- 1 cup 4 ounces grated Pecorino
- ½ cup 4 ounces mortadella, diced
- ½ cup fresh parsley chopped
- 1 teaspoon freshly ground black pepper
- 3 hard-boiled eggs sliced
Instructions
- Mix dough in a processor or by hand. Form 2 disks and chill for 1 hour.
- Drain ricotta if watery.
- Combine ricotta, eggs, cheeses, meats, parsley, and pepper.
- Roll out larger dough disk and line a springform pan.
- Add filling and top with sliced hard-boiled eggs.
- Cover with second crust, trim, and seal edges. Vent with an X cut.
- See full steps with tips & photos → https://p4pd.org/pizza-rustica/
Notes
- Ricotta Tip: Be sure to drain the ricotta for a firmer filling—this keeps the pie from turning watery.
- Crust Substitutes: Short on time? Use store-bought pie crust, but homemade offers the best flavor and flake.
- Customize the Filling: Swap mortadella for prosciutto, salami, or cubed cooked sausage to suit your preference.
- Make Ahead: This pie tastes even better the next day—store in the fridge and reheat slices gently in the oven.