Italian Easter Pie (Pizza Rustica)

This Italian Easter Pie, also known as Pizza Rustica, is a savory, hearty dish traditionally served during Easter celebrations. It’s a rich pie filled with a mixture of cheeses, cured meats, and eggs, all baked inside a golden, flaky crust. I love making it because it’s both a showstopper on the table and a satisfying meal in itself.

Why You’ll Love This Recipe

I love how Pizza Rustica combines a variety of flavors and textures in every slice. The salty cured meats, creamy cheeses, and tender crust create a delicious balance that’s hard to resist. It’s also a make-ahead dish, which makes holiday prep so much easier. Whether served warm or cold, it’s always a hit at Easter gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, cold and cubed

• Eggs

• Water

• Ricotta cheese

• Mozzarella cheese, shredded

• Provolone cheese, shredded or diced

• Parmesan cheese, grated

• Eggs (for filling)

• Black pepper

• Italian seasoning

• Cured meats such as prosciutto, salami, and capicola, diced

Directions

1. I start by making the crust. In a large bowl, I combine flour, baking powder, and salt, then cut in the cold butter until the mixture resembles coarse crumbs.

2. I add eggs and water, mixing until a dough forms. I divide it into two portions, wrap them in plastic, and refrigerate for at least 30 minutes.

3. For the filling, I mix ricotta, mozzarella, provolone, Parmesan, eggs, black pepper, and Italian seasoning in a large bowl until well combined.

4. I fold in the diced cured meats.

5. I roll out one portion of the dough and fit it into a greased pie dish.

6. I spoon the filling into the crust, spreading it evenly.

7. I roll out the second portion of dough and place it over the filling, sealing and crimping the edges. I cut a few slits in the top for steam to escape.

8. I brush the top with a beaten egg for a golden finish.

9. I bake at 350°F (175°C) for about 60–70 minutes, or until the crust is golden brown.

10. I let it cool for at least 30 minutes before slicing so the filling can set.

Servings and timing

This recipe makes about 8–10 servings. It usually takes me 30 minutes to prepare and 60–70 minutes to bake, plus cooling time.

Variations

I sometimes add sautéed spinach or roasted red peppers to the filling for extra flavor and color. For a spicier twist, I use hot capicola or add crushed red pepper flakes. If I want a lighter version, I use part-skim ricotta and reduced-fat cheeses.

storage/reheating

I store leftover slices in an airtight container in the refrigerator for up to 5 days. To reheat, I warm them in a 325°F (165°C) oven until heated through, or enjoy them cold straight from the fridge. This pie also freezes well for up to 2 months; I thaw it overnight in the fridge before serving.

FAQs

Can I make the crust ahead of time?

Yes, I often make and refrigerate the dough up to 2 days ahead or freeze it for later use.

Can I use store-bought pie crust?

Yes, but homemade crust has a richer flavor and sturdier texture for holding the filling.

What cheeses work best?

I like the classic combo of ricotta, mozzarella, provolone, and Parmesan, but other Italian cheeses like fontina work well too.

Do I have to use multiple meats?

No, I sometimes just use one or two favorites, but a mix gives the most authentic flavor.

Can I serve this warm or cold?

Both ways are delicious—warm for a softer texture, cold for a firmer slice.

Conclusion

This Italian Easter Pie (Pizza Rustica) is one of my favorite holiday dishes because it’s rich, flavorful, and perfect for feeding a crowd. I love how it combines the best of Italian cheeses and cured meats inside a tender, golden crust. It’s a tradition I look forward to making and sharing every Easter.