Description
Pizza Rustica, also known as Italian Easter Pie, is a rich and savory deep-dish pie filled with layers of cheeses, cured meats, and eggs, all baked inside a flaky crust. This make-ahead version lets you prepare it in advance, making it perfect for holidays, brunches, or special gatherings. With its indulgent flavors and hearty texture, it’s a showstopping dish that’s sure to impress!
Ingredients
Units
Scale
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For the Dough:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup vegetable shortening
- 1 tsp salt
- 1 tsp sugar
- 2 large eggs
- 1/4 cup cold water
For the Filling:
- 1 lb ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz provolone cheese, diced
- 4 oz prosciutto, chopped
- 4 oz soppressata or salami, diced
- 4 large eggs
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1 egg (for egg wash)
Instructions
Step 1: Make the Dough
- In a large bowl, mix the flour, salt, and sugar. Cut in the butter and shortening using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Add the eggs and cold water, mixing until the dough comes together. Form into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Prepare the Filling
- In a large bowl, combine ricotta, mozzarella, Parmesan, and provolone.
- Stir in the chopped prosciutto, soppressata, eggs, black pepper, and oregano. Mix until well combined.
Step 3: Assemble the Pie
- Preheat the oven to 375°F (190°C).
- Roll out one dough disc to fit a 9-inch deep-dish pie pan. Gently press it into the pan.
- Pour the filling into the crust, spreading it evenly.
- Roll out the second dough disc and place it over the filling. Seal the edges by pinching them together. Cut small slits on top for steam to escape.
- Brush the top with an egg wash (1 beaten egg + 1 tbsp water).
Step 4: Bake and Store
- Bake for 50–60 minutes, or until golden brown. Let cool completely before slicing.
- Make-Ahead Tip: Wrap the cooled pie in plastic wrap and refrigerate for up to 3 days. Reheat in a 300°F (150°C) oven before serving.
Notes
- Customizations: You can swap meats for ham, pepperoni, or pancetta.
- Cheese Variations: Try pecorino Romano or fontina for a different flavor profile.
- Freezing Option: Pizza Rustica can be frozen for up to 2 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 145mg