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The Boat Shed Kitchen

Italian Easter Pie (Pizza Rustica)

This traditional Italian Easter Pie, also known as Pizza Rustica, is a savory, multi-layered dish made with eggs, ricotta, cured meats, and cheeses encased in a rich pastry crust. Perfect for Easter brunch or a comforting make-ahead meal.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Chill Time 1 hour 20 minutes
Total Time 3 hours 15 minutes
Servings: 10 slices
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 1 ½ tsp. kosher salt
  • 1 tsp. granulated sugar
  • 1 ¼ cups unsalted butter cubed and chilled
  • 2 large eggs
  • 4 Tbsp. ice water plus more as needed
  • 1 Tbsp. apple cider vinegar
  • 10 large eggs divided
  • 15 oz. whole milk ricotta
  • ¾ cup grated parmesan cheese divided
  • 1 tsp. garlic powder
  • ½ tsp. ground black pepper
  • 6 oz. provolone piccante diced
  • ¼ lb. thinly sliced soppressata diced
  • ¼ lb. thinly sliced smoked ham diced
  • ¼ lb. thinly sliced prosciutto diced
  • ½ cup chopped fresh Italian parsley

Method
 

  1. Mix dry ingredients and cut in butter until crumbly.
  2. Whisk eggs, vinegar, and ice water. Mix into flour until dough forms.
  3. Divide dough into ⅔ and ⅓, flatten into disks, and chill 1 hour.
  4. Roll larger dough into a 16-inch round and press into springform pan. Chill 20 mins.
  5. Mix 9 eggs with ricotta, ½ cup parmesan, garlic powder, pepper, meats, and parsley.
  6. See full steps with tips & photos → https://theboatshedcafe.com/italian-easter-pie-pizza-rustica/

Notes

  • Let the pie cool completely before slicing to ensure clean cuts and a firm filling.
  • Don’t skip chilling the dough—it makes it easier to roll and results in a flakier crust.
  • Use a mix of cured meats for the best flavor, but feel free to substitute based on what you have.