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The Boat Shed Kitchen

Italian Easter Pie

Rich, flavorful, and deeply comforting, this classic Easter pie brings together ham, salami, prosciutto, and three cheeses in a golden, flaky shell. It’s a traditional Italian-American favorite for Easter brunch or any special gathering.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Servings: 10 slices
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pie Crust:
  • 2 ½ cups all-purpose flour
  • ½ cup cold butter cubed (1 stick)
  • 2 tablespoons olive oil
  • 1 large egg
  • 1 teaspoon kosher salt
  • 4 tablespoons cold water
For the Filling:
  • 15 ounces ricotta cheese
  • 8 ounces shredded mozzarella cheese
  • 2 ounces shredded parmesan
  • 4 large eggs beaten
  • 6 ounces ham diced
  • 2 ounces salami chopped
  • 2 ounces prosciutto chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
For Brushing the Crust:
  • 1 large egg beaten

Method
 

  1. Make the crust in a food processor by pulsing together flour, butter, olive oil, egg, and salt.
  2. Add cold water until a dough forms. Wrap and chill for at least 1 hour.
  3. Mix all filling ingredients in a large bowl and set aside.
  4. Divide dough (2/3 bottom, 1/3 top).
  5. Roll and line a greased 9-inch springform pan with the bottom crust.
  6. Add the filling and top with the second crust. Seal and cut a steam vent.
  7. Brush with egg and bake at 350°F for 75 minutes (after preheating to 425°F and reducing heat).
  8. 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.