This Italian Easter Pie is a traditional favorite, filled with a rich blend of ricotta, mozzarella, savory Italian meats, and baked inside a golden, flaky homemade crust.
Whether you call it Pizza Rustica, Torta Pasqualina, or Easter Pie, it’s a hearty dish that brings old-world comfort to your spring celebration.
Why You’ll Love This Italian Easter Pie
Deeply satisfying: Each bite delivers creamy cheese and flavorful meats.
A timeless tradition: A must-have at Italian-American Easter gatherings.
Perfect for sharing: Makes a large, hearty dish to feed a group.
Made from scratch: Homemade crust and filling, packed with love.
Make-ahead friendly: Can be prepared in advance and served warm or at room temperature.
What You’ll Need (Ingredient Highlights)
Ricotta cheese: The creamy base of the filling.
Mozzarella & parmesan: For melty texture and sharp flavor.
Italian meats: Ham, salami, and prosciutto offer layers of taste.
Eggs: Bind the filling and enrich the flavor.
Pie crust from scratch: A buttery, tender crust made with butter, olive oil, and egg.
Pro Tips Before You Start
Drain your ricotta if watery for a firmer filling.
Chill your crust dough at least an hour—it rolls out smoother.
Use a springform pan for best shape and easy serving.
Brush the crust with egg wash for a golden, glossy finish.
Let it rest before slicing to allow the filling to set.
How to Make Italian Easter Pie
Step 1: Make the Crust
In a food processor, combine flour, cubed butter, olive oil, egg, and salt.
Pulse until crumbly. With the motor running, add cold water until a dough forms.
Wrap and chill the dough for at least 1 hour.
Step 2: Prepare the Filling
In a large bowl, combine ricotta, mozzarella, parmesan, eggs, diced ham, salami, prosciutto, salt, and pepper.
Stir until well mixed.
Step 3: Assemble the Pie
Divide the dough—2/3 for the base and 1/3 for the top.
Roll out the bottom dough and press into a greased springform pan, covering the bottom and sides.
Pour in the filling and smooth the top.
Roll out the remaining dough and place over the filling.
Seal the edges and cut a small “X” for steam to escape.
Step 4: Bake
Brush the top crust with beaten egg.
Bake in a preheated 425°F oven, then immediately reduce the temperature to 350°F.
Bake for 75 minutes until golden brown.
Step 5: Rest and Serve
Let the pie rest for 10–15 minutes before slicing.
Enjoy warm or at room temperature.
What to Serve It With
A fresh arugula salad with lemon vinaigrette
Roasted spring vegetables like asparagus or baby carrots
Italian sparkling wine or lemonade
Biscotti or panna cotta for dessert
Variations & Substitutions
Use fontina or asiago instead of mozzarella.
Swap capicola for prosciutto for a different flavor.
Add spinach or sautéed onions for more veggies.
Use store-bought crust if short on time.
Make individual pies using a muffin tin for easy serving.
Storage & Leftovers
Refrigerate: Up to 4 days in an airtight container.
Freeze: Wrap slices tightly and freeze for up to 2 months.
Reheat: Warm in a 325°F oven or enjoy at room temperature.
FAQs
Can I use store-bought pie crust?
Yes, you can substitute with two 9-inch pie crusts for convenience.
What size pan should I use?
A 9-inch springform pan works best for depth and easy serving.
Do I have to use all three meats?
Not necessarily—feel free to mix and match depending on preference.
Is this served hot or cold?
Traditionally served at room temperature, but it’s also delicious warm.
Can I make this the day before?
Absolutely. It stores well and tastes even better the next day.
Final Thoughts
Italian Easter Pie is a cherished holiday dish that brings the warmth of tradition and the joy of shared meals.
Whether it’s part of your family’s annual Easter table or a new recipe you’re exploring, this savory pie is sure to impress with its hearty filling and flaky crust.
Italian Easter Pie
Ingredients
Method
- Make the crust in a food processor by pulsing together flour, butter, olive oil, egg, and salt.
- Add cold water until a dough forms. Wrap and chill for at least 1 hour.
- Mix all filling ingredients in a large bowl and set aside.
- Divide dough (2/3 bottom, 1/3 top).
- Roll and line a greased 9-inch springform pan with the bottom crust.
- Add the filling and top with the second crust. Seal and cut a steam vent.
- Brush with egg and bake at 350°F for 75 minutes (after preheating to 425°F and reducing heat).
- See full steps with tips & photos → https://theboatshedcafe.com/italian-easter-pie-2/
Notes
- This pie can be made a day in advance—just reheat gently before serving or enjoy it cold.
- Make sure to drain excess moisture from ricotta if needed.
