Pizza Rustica is a traditional Italian Easter pie that combines a rich, savory filling of meats and cheeses inside a flaky crust.

Known in some regions as “Pizza Gaina” or “Easter Pie,” it’s the perfect make-ahead dish for spring celebrations and family gatherings.

Why You’ll Love Pizza Rustica

Packed with Flavor: Salty cured meats and creamy cheeses in every bite.

Make-Ahead Friendly: Tastes even better the next day.

Impressive Presentation: A golden crust and layered filling make a stunning centerpiece.

Traditional Favorite: A nostalgic Easter staple in many Italian-American households.

Feeds a Crowd: Rich and hearty—perfect for serving a big table.

What You’ll Need (Ingredient Highlights)

All-Purpose Flour: For making the homemade crust.

Eggs: Used in both the dough and the filling.

Ricotta Cheese: The creamy base of the filling.

Mozzarella & Provolone: Melty and flavorful.

Parmesan: Adds a salty, nutty finish.

Italian Meats: Prosciutto, soppressata, capicola, or salami.

Black Pepper: For seasoning the filling.

Pro Tips Before You Start

Drain Ricotta Well: Too much moisture will make the filling watery.

Use Cold Butter: For the flakiest pie crust.

Chill the Dough: Resting helps prevent shrinkage while baking.

Don’t Overfill: Leave room to seal the crust edges.

Let It Cool: Allows the pie to firm up before slicing.

How to Make Pizza Rustica

Step 1: Make the Dough

Combine flour, salt, butter, and shortening.

Pulse in a food processor until crumbly.

Add eggs and cold water until dough forms. Chill for at least 30 minutes.

Step 2: Prepare the Filling

In a large bowl, mix ricotta, mozzarella, provolone, Parmesan, diced meats, eggs, and black pepper until well combined.

Step 3: Roll and Fill

Roll out half the dough and line a deep-dish pie plate.

Fill with the cheese and meat mixture.

Step 4: Top and Seal

Roll out remaining dough and place on top. Seal and crimp edges.

Cut steam vents and brush with egg wash.

Step 5: Bake

Bake at 350°F for about 60–75 minutes until golden brown.

Cool at least 2 hours before serving.

What to Serve It With

A simple arugula salad

Roasted asparagus or green beans

A light red wine like Chianti

Pickled vegetables or olives

Variations / Substitutions

Add Hard-Boiled Eggs: For a traditional regional touch.

Use Store-Bought Crust: For convenience.

Try Different Cheeses: Fontina, Swiss, or caciocavallo.

Make Mini Versions: Use muffin tins for individual servings.

Storage & Leftovers

Fridge: Store in an airtight container for up to 5 days.

Freeze: Wrap tightly and freeze slices for up to 2 months.

Reheat: Warm slices in a 300°F oven until heated through.

FAQs

Is Pizza Rustica served hot or cold?
Traditionally served at room temperature, but also delicious warm or cold.

Can I make this pie ahead of time?
Yes! It’s even better the next day.

What meats are best to use?
A variety like salami, ham, prosciutto, and soppressata works great.

Can I use premade pie crust?
Absolutely, to save time.

Do I have to use all the cheeses listed?
No, but a mix gives the best texture and flavor.

Final Thoughts

Pizza Rustica is more than a savory pie—it’s a celebration of tradition, family, and flavor.

Whether you enjoy it for Easter brunch, a spring picnic, or just because, it brings people together around the table with every hearty slice.