Italian Easter Pie
User Reviews
4.5
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Prep Time
1 hr
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
2 hrs
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Servings
10 to 12 servings
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Calories
656 kcal
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Course
Main Course
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Cuisine
Italian
Italian Easter Pie
Description
The Italian Easter Pie recipe starts with a flaky pie crust made from a mix of all-purpose flour, cold butter, and vegetable shortening, combined with ice water to bring the dough together while keeping it tender. The filling blends sweet Italian sausage, pepperoni, salami, prosciutto, and various cheeses including basket cheese, ricotta, mozzarella, provolone, and Parmesan, seasoned lightly with fresh black pepper and eggs to bind.
Baking the pie creates a sturdy but tender crust encasing a flavorful, rich interior of layered meats and creamy cheeses. The mix of cured meats adds savory depth, while the ricotta and basket cheese provide creaminess. Mozzarella and provolone contribute melt and texture, complemented by the sharpness of Parmesan.
This pie can be sliced for serving as part of an Easter meal or a celebratory gathering. It pairs well with simple salads or roasted vegetables, balancing the filling’s richness with fresh flavors.
If basket cheese is unavailable, any mild, semi-soft cheese can be substituted without significantly altering the recipe's character. Nutritional values are calculated per serving.
Ingredients
For the Pie Dough
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 13 tablespoons unsalted butter cold, cut into ¼-inch cubes
- 7 tablespoons vegetable shortening cold, cut into pieces
- 4 to 5 tablespoons water ice
For the Pie Filling
- 8 ounces Italian sausage sweet
- 1 sweet onion finely chopped, small
- 4 ounces pepperoni chopped
- 4 ounces hard salami chopped
- 4 ounces prosciutto chopped
- 1 pound basket cheese drained and cut into bite-size pieces, fresh
- 1 pound ricotta cheese drained
- 4 ounces mozzarella cheese shredded (about 1 cup)
- 4 ounces provolone cheese shredded (about 1 cup)
- ¼ cup Parmesan Cheese grated
- 3 egg lightly beaten with a fork
- black pepper freshly grated
For the Egg Wash
- 1 egg yolk
- 1 tablespoon heavy cream
Instructions
- Make the Pie Crust: Add the flour, salt and sugar to the work bowl of a food processor and pulse a few times to combine. Scatter the butter pieces over flour mixture, tossing to coat butter with some flour. Cut the butter into the flour with five 1-second pulses. Add the shortening and continue pulsing (about four more 1-second pulses) until the flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas. Turn the mixture into medium bowl.
- Sprinkle 4 tablespoons of ice water over the flour mixture. Use a rubber spatula to mix; press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more ice water if the dough will not come together. Shape the dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling out.
- Preheat oven to 350 degrees F.
- Prepare the Filling: While the dough is chilling, prepare the pie filling. Brown the sausage over medium heat in a large sauté pan, breaking it up into bite-size pieces as it cooks. Cook until the sausage is no longer pink in the middle, adding the onions during the last few minutes of cooking.
- Using a slotted spoon, transfer the sausage and onions to a large mixing bowl. Add all the remaining ingredients and mix well until thoroughly combined.
- On a lightly floured surface, roll out the smaller piece of pie dough into a circle about ⅛-inch thick. Transfer the dough to a 10-inch regular pie plate or a 9-inch deep dish pie plate.
- Transfer the filling to the dough-lined pie plate. There is a lot of filling, so you'll want to pack it tightly into the pie dish, mounding it slightly in the center. Roll out the other dough round and place over the filling. Trim top and bottom edges to ½ inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. With a fork, beat together the egg yolk and heavy cream, and brush over the top and crust of the pie.
- Bake the pie until the crust is golden brown and the cheese is bubbling through the slits on top, about 50 minutes. Let the pie sit for at least 30 minutes before serving. Any leftovers should be refrigerated.
Notes
- If basket cheese is unavailable, substitute with a mild, semi-soft cheese of similar texture.
- Nutritional information is based on one serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 26g | 9% |
| Protein | 31g | 62% |
| Fat | 61g | 94% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 204mg | 68% |
| Sodium | 1028mg | 43% |
| Potassium | 305mg | 6% |
| Sugar | 3g | 6% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 521mg | 52% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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