Pizza Rustica (Italian Easter Pie)
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Rest time
20 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
336 kcal
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Course
Main Course
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Cuisine
Italian
Pizza Rustica (Italian Easter Pie)
Description
This Italian Easter specialty features a buttery pie crust that encases a flavorful, meat and cheese-filled custard. The filling combines four cheeses—ricotta, mozzarella or provolone, Pecorino Romano or Parmesan—along with prosciutto, salami, and smoked ham, mixed with eggs and seasoning. The dough is rolled out to line the pan, filled, and then covered with the second crust, which is egg-washed and vented to bake evenly. Baking until golden and set results in a firm, rich pie with a tender crust.
The combination of cured meats and cheeses yields a savory, slightly salty flavor profile, while the eggs provide structure and moisture. The pie slices well after cooling and is often served at room temperature as part of Easter celebrations, but makes a hearty meal any time.
To keep the crust tender, it's important not to overwork the dough and to let it rest chilled for an hour before rolling out. Because cured meats are salty, additional salt in the filling should be light to prevent oversalting. Allow the pie to cool for at least 20 minutes after baking before slicing to let the filling fully set.
Ingredients
For the Pie Crust:
- 1 recipe pie crust this will make a top and bottom crust, all-butter
For the Filling:
- 1 ounce contaner ricotta cheese drained, whole milk
- 1 cup mozzarella cheese cubed, or provolone cheese
- ½ cup Pecorino Romano cheese grated, or Parmigiano Reggiano cheese
- ½ cup prosciutto cut into small pieces
- ½ cup salami cut into strips
- 1 cup smoked ham cubed
- 4 large egg
- salt to taste
- black pepper to taste
- 1 egg beaten for egg wash
Instructions
- Prepare the Pie Dough: Follow the recipe instructions and divide the dough onto a lightly floured surface into two equal parts. Wrap each in plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 375°F (190°C).
- Make the Filling: In a large mixing bowl, combine the ricotta, mozzarella or provolone, Pecorino Romano or parmesan, prosciutto, salami, ham, eggs, salt, and pepper. Mix the ingredients until well combined.
- Assemble the Pie: Roll out one half and line the bottom and sides of a greased 8-inch springform pan. Spoon the filling into the pie crust. Roll out the remaining dough and place it on top of the filling. Seal the edges and crimp if desired. Brush with egg wash and cut slits on the top for venting.
- Bake: Place the pie in the preheated oven and bake for about 45-55 minutes, or until the crust is golden brown and the filling is set.
- Cool and Serve: Allow the pizza rustica to cool for at least 20 minutes before slicing. It's traditionally served at room temperature or slightly warm.
- Enjoy your delicious Italian Pizza Rustica!
Notes
- Avoid overworking the dough to maintain a tender crust.
- Chill the dough in the refrigerator for 1 hour before rolling for better texture.
- Adjust salt carefully in the filling since processed meats add saltiness.
- Allow the baked pie to cool for at least 20 minutes before slicing to set the filling properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 157mg | 52% |
| Sodium | 824mg | 34% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 292IU | 6% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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