Description
Pizza Rustica, also known as Easter Pie, is a classic Italian dish made with a flaky, buttery crust and a rich filling of Italian meats, cheeses, and eggs. This savory Easter recipe is perfect for a holiday brunch or as a hearty main dish. Try this traditional Italian Easter pie for a taste of authenticity!
Ingredients
Units
Scale
For the Dough:
- 6 cups all-purpose flour, plus more as needed
- 1/4 teaspoon salt
- 1 pound salted butter, chilled and cut into large pieces
- 5 large eggs, beaten
- 1 1/4 cups ice water (as needed)
For the Filling:
- 12 ounces prosciutto, diced (1/4-inch)
- 8 ounces boiled ham, diced (1/4-inch)
- 8 ounces pepperoni, diced (1/4-inch)
- 8 ounces soppressata, diced (1/4-inch)
- 8 ounces mozzarella, diced (1/4-inch)
- 8 ounces provolone, diced (1/4-inch)
- 2 pounds ricotta cheese
- 4 ounces grated pecorino Romano
- 10 large eggs, beaten
- 1 teaspoon black pepper
For the Crust:
- 1 large egg, beaten (for brushing)
Instructions
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Prepare the Dough:
- In a large bowl, whisk together flour and salt.
- Cut the butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the beaten eggs and knead for 1 minute.
- Gradually add ice water (a little at a time) until a cohesive dough forms.
- Knead on a lightly floured surface for about 5 minutes until smooth.
- Wrap in plastic and let rest for 30 minutes.
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Prepare the Filling:
- In a large bowl, mix the diced meats, cheeses, beaten eggs, and black pepper until well combined.
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Assemble the Pie:
- Preheat the oven to 350°F (175°C).
- Divide the dough into two portions: 2/3 for the bottom crust, 1/3 for the top.
- Roll out the larger portion on a floured surface into a rectangle to fit a 10×15-inch glass baking dish, leaving some overhang.
- Add the filling and smooth the surface.
- Moisten the edges of the dough with water.
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Seal and Bake:
- Roll out the remaining dough and cover the pie, trimming off excess dough.
- Crimp the edges to seal and poke holes in the top with a fork.
- Bake for 45 minutes.
- Remove from oven, brush the top and edges with beaten egg, and bake for another 45 minutes until golden brown.
- Let the pie cool completely before slicing and serving.
Notes
- Serve warm or at room temperature for the best flavor.
- Can be stored in the refrigerator for up to 4 days.
- Traditionally served at Easter but perfect for any occasion!
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 2g
- Sodium: 1200mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 240mg