Celebrate tradition with this Italian Easter Pie, also known as Pizza Rustica – a savory meat and cheese pie wrapped in a buttery homemade crust.
With layers of ricotta, provolone, parmesan, and classic Italian cold cuts like soppressata, ham, and prosciutto, this rich dish is perfect for Easter brunch or any special gathering.
Why You’ll Love This Italian Easter Pie
Traditional and Timeless – A beloved part of Italian Easter celebrations
Rich and Savory – Full of cheeses, eggs, and flavorful cured meats
Make-Ahead Friendly – Perfect to prepare the day before
Beautiful Presentation – Impressive centerpiece for holiday tables
Customizable – Easy to swap in your favorite cheeses or meats
What You’ll Need (Ingredient Highlights)
All-Purpose Flour & Butter – Form the flaky, homemade crust
Eggs – Used for the dough, filling, and golden top
Ricotta Cheese – Creamy base for the hearty filling
Parmesan & Provolone – Add salty, sharp depth of flavor
Italian Meats – Soppressata, smoked ham, prosciutto
Garlic Powder & Black Pepper – Bring warm, balanced seasoning
Fresh Parsley – For color and herby freshness
Apple Cider Vinegar & Ice Water – Essential for tender pastry
Pro Tips Before You Start
Chill Everything – Cold dough = flakier crust
Use a Springform Pan – Makes removal and serving easier
Don’t Overwork the Dough – Stop kneading when it just comes together
Let It Rest Before Slicing – Filling sets better and slices neatly
Add Slits to Vent – Allows steam to escape and prevents sogginess
How to Make Italian Easter Pie
Step 1: Make the Dough
In a large bowl, whisk together flour, salt, and sugar.
Cut in chilled butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
Step 2: Add Wet Ingredients
In another bowl, whisk 2 eggs with 4 tablespoons of ice water and the apple cider vinegar.
Gradually stir this into the dry mixture until a dough forms.
Add more water, 1 tablespoon at a time, if needed.
Step 3: Chill the Dough
Knead gently just until smooth.
Divide into two discs—one about ⅔ of the dough, the other ⅓.
Wrap each in plastic wrap and refrigerate for 1 hour.
Step 4: Prepare the Crust
Preheat oven to 350°F (175°C).
Roll the larger dough disc into a 16-inch round and press into a greased 9-inch springform pan, pressing up the sides.
Chill for 20 minutes.
Step 5: Make the Filling
In a mixing bowl, whisk 9 eggs with ricotta, ½ cup parmesan, garlic powder, and black pepper until smooth.
Fold in diced soppressata, ham, prosciutto, provolone, and chopped parsley.
Step 6: Assemble the Pie
Pour the filling into the chilled crust.
Roll the smaller dough disc into a 10-inch round and place it on top.
Fold and crimp the edges to seal. Cut a few slits on top to vent steam.
Step 7: Bake the Pie
Beat the remaining egg and brush over the top crust.
Bake for 75–85 minutes.
After 45 minutes, sprinkle remaining ¼ cup parmesan on top and continue baking until deep golden.
Step 8: Let It Rest
Allow the pie to cool completely in the pan for at least 2 hours before slicing.
You can refrigerate it for later, or serve at room temperature.
What to Serve It With
Simple Arugula Salad – Light and peppery to balance the richness
Roasted Asparagus or Broccoli – Bright greens complement the filling
Italian Pickled Vegetables (Giardiniera) – For tangy contrast
Fresh Fruit Platter – Refreshing way to end a savory meal
Chianti or Sparkling Lemonade – Drink pairing for brunch or dinner
Variations & Substitutions
Swap Meats – Use pancetta, salami, or cooked Italian sausage
Add Spinach or Kale – Sautéed greens add flavor and nutrition
Try Other Cheeses – Fontina or Asiago can sub for provolone
Use Store-Bought Crust – For a quicker shortcut
Mini Versions – Bake in muffin tins for portable party pies
Storage & Leftovers
Refrigerate – Store tightly wrapped in the fridge for up to 5 days
Freeze – Slice and wrap individual pieces to freeze up to 2 months
Reheat – Warm slices at 325°F until heated through
Make-Ahead – Perfect when made a day in advance and served chilled or reheated
FAQs
Can I use store-bought pie crust?
Yes, it saves time and still tastes great, though homemade adds extra flakiness.
What’s the best pan to use?
A springform pan works best for deep pies and clean slicing.
Do I have to include all three meats?
No, you can adjust based on what you have—just keep the total meat amount about the same.
Can I use low-fat ricotta?
You can, but whole-milk ricotta gives the creamiest texture.
Should I serve this warm or cold?
Both are delicious! Many enjoy it chilled as part of an Easter brunch spread.
Can I make this vegetarian?
Yes! Just omit the meats and add sautéed vegetables like mushrooms and spinach.
How do I know when it’s fully baked?
The top should be deeply golden and the center set (not jiggly when shaken).
Final Thoughts
This Italian Easter Pie is the ultimate blend of rustic charm and festive indulgence.
Whether you’re continuing a family tradition or trying Pizza Rustica for the first time, its rich, savory filling and flaky crust will leave everyone craving a second slice.
It’s a showstopping dish that belongs at the center of your Easter table—and in your holiday memories.
