Italian Easter Pie (Pizza Rustica)

Italian Easter pie, often called pizza rustica, is a tall, golden, savory pie packed with creamy ricotta, cured Italian meats and plenty of cheese, all baked inside a tender, buttery crust. It is a cherished holiday tradition for Easter weekend because it is made the day before and actually tastes best after settling overnight, when the filling firms up into neat, rich slices. Each wedge shows layers of salami, mortadella, prosciutto, provolone and mozzarella bound together with eggs, ricotta and sharp Pecorino. Serve it chilled or at room temperature for brunch, an Easter buffet or a picnic. One pie serves 8 generously.

Why You’ll Love This Italian Easter Pie

It is a showstopper that does most of its work the day before.

• Make-ahead friendly: it needs to rest overnight, freeing up your holiday morning.
• Buttery homemade crust: a rich, flaky dough that holds the hearty filling.
• Loaded filling: three Italian meats and four cheeses in every slice.
• Serves a crowd: one deep pie feeds 8.
• Great cold or room temperature: perfect for buffets and picnics.

Ingredients for Italian Easter Pie

Buttery Crust

• 3 1/2 cups all-purpose flour
• 1 tbsp white sugar
• 1 tsp salt
• 1 tsp baking powder
• 1 cup (2 sticks) cold unsalted butter, cubed
• 2 large eggs
• 4 to 6 tbsp ice water

Filling

• 32 oz whole-milk ricotta, drained
• 5 large eggs
• 1 cup freshly grated Pecorino Romano
• 1 cup Genoa salami, diced
• 1 cup mortadella, diced
• 1 cup prosciutto, chopped
• 3/4 cup sharp provolone, diced
• 3/4 cup low-moisture mozzarella, diced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp black pepper

Egg Wash

• 1 large egg beaten with 1 tbsp milk

Ingredient Notes

Ricotta: Drain it in a lined sieve in the refrigerator for a few hours or overnight. Wet ricotta makes a soggy pie.

Meats: Ask the deli for thick slices so you can dice them into small cubes. Thin slices can be chopped and still work well.

Cheeses: Low-moisture mozzarella keeps the filling firm. Sharp provolone and Pecorino add a salty, tangy bite.

Salt: The meats and cheeses are salty, so no extra salt is needed in the filling.

How to Make Italian Easter Pie

Make the Dough

1. Mix the dry ingredients. Whisk the flour, sugar, salt and baking powder in a large bowl.
2. Cut in the butter. Work the cold butter into the flour with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-size pieces.
3. Add the eggs and water. Beat the eggs and stir them in, then add ice water a tablespoon at a time until the dough holds together.
4. Chill. Divide into two discs, one about two thirds of the dough and one about one third. Wrap and refrigerate for 1 hour.

Make the Filling and Bake

1. Preheat. Heat the oven to 350°F (175°C). Grease a 9-inch springform pan or a deep 9-inch pie dish.
2. Line the pan. Roll the larger disc into a 14-inch circle and fit it into the pan, letting the excess hang over the edge.
3. Mix the filling. Beat the ricotta and eggs until smooth. Stir in the Pecorino, pepper and parsley, then fold in the salami, mortadella, prosciutto, provolone and mozzarella.
4. Fill. Spread the filling evenly in the crust.
5. Add the top crust. Roll the smaller disc into a circle and lay it over the filling. Trim, then pinch and crimp the edges to seal. Cut a few small slits for steam.
6. Egg wash. Brush the top with the egg wash.
7. Bake. Bake for 60 to 70 minutes, until deep golden brown and the center is set. If the top browns too fast, tent with foil. The center should reach 160°F.
8. Cool. Cool in the pan on a rack for at least 2 hours, then refrigerate overnight before slicing for the cleanest cuts.

Tips for the Best Pizza Rustica

Drain the Ricotta

This is the key to a firm, sliceable filling.

Keep the Butter Cold

Cold butter creates a flaky, tender crust. Chill the dough again if it becomes soft while rolling.

Dice Everything Small

Small, even cubes of meat and cheese make neat slices with color in every bite.

Seal the Edges Well

A tight crimp keeps the filling from bubbling out during baking.

Be Patient

Cutting it warm makes a messy slice. An overnight rest lets the filling settle and the flavors blend.

Serving Ideas

Serve wedges with a green salad dressed with lemon and olive oil, marinated artichokes, olives and roasted peppers. It is a centerpiece for Easter brunch next to fresh fruit and a basket of bread.

Variations

• Hard-boiled eggs: tuck sliced hard-boiled eggs into the filling, as many families do.
• Spinach: fold in 1 cup well-squeezed cooked spinach.
• Lattice top: weave strips of dough instead of a full top crust.
• Spicy: use hot soppressata and a pinch of red pepper flakes.
• Smaller pies: bake in a muffin tin for individual pies, about 30 to 35 minutes.

Storage

Refrigerator: Keep covered in the refrigerator for up to 4 days. Do not leave it at room temperature for more than 2 hours.

Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Serving temperature: Enjoy cold, or let slices sit out for 20 to 30 minutes before serving.

Frequently Asked Questions

What is pizza rustica?

It is a traditional Southern Italian savory pie filled with ricotta, eggs, cured meats and cheeses, usually served at Easter.

Can I use store-bought pie crust?

Yes. Use two deep-dish refrigerated crusts, though homemade dough is sturdier and more buttery.

Can I change the meats?

Yes. Try soppressata, capicola, cooked ham or pepperoni, keeping the total amount about the same.

Why is my pie watery?

The ricotta likely was not drained enough. Draining overnight makes the biggest difference.