This Easter pie, also known as pizza rustica, is a beloved family tradition, especially during Easter dinner. It’s so delicious, you’ll be going back for seconds and thirds! This savory pie, originating from Abruzzo, Italy, is far from your typical pizza. Think of it as a giant, meat-filled quiche, packed with Italian cheeses and cured meats. For many Catholics, who abstain from meat during Lent, this rich pie is a celebratory indulgence.
This family recipe is surprisingly simple. There aren’t many precise measurements, except for the eggs, but it essentially boils down to three main components: the pastry crust, the egg-based filling, and the meat and cheese combination. Each component can be adapted to your preferences, making this a truly customizable dish.
Many variations use a rich pastry dough, made with a high fat content for a flaky texture. A traditional pie crust works perfectly. Some recipes incorporate eggs into the pastry, while others use a yeast-enriched dough, similar to bread. The choice is yours!
The egg-based mixture binds the filling together and helps it set. This can be as simple as whisked eggs, or a combination of eggs, ricotta cheese, and milk. The key is enough eggs to provide structure.
Finally, the meats and cheese offer endless possibilities. A classic combination includes ham, pepperoni, salami, and mozzarella. Mortadella is another authentic option. Feel free to experiment! Substituting kielbasa for salami, for example, adds a unique twist.
Let’s start with the pie crust. A 3-2-1 pie dough ratio (3 parts flour, 2 parts fat, 1 part ice water, by weight) works well. This amount is enough for a 2.3-quart soufflé dish, including the top crust. Since it’s a ratio, you can easily adjust the quantities.
Begin by cutting 230 grams (two sticks) of cold butter into small cubes. This makes incorporating the butter into the flour easier. Place 345 grams of flour and the cubed butter in a mixing bowl.
Using your fingers or a pastry cutter, rub the butter into the flour until you have coarse, pea-sized crumbs. Don’t forget to add flavorings like salt and black pepper at this stage.
Gradually add about 85 grams of ice water, mixing until the dough just comes together. Avoid overmixing, to minimize gluten development and ensure a flaky crust. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
Cutting butter into cubes for pie dough
While the dough chills, prepare the meats. Cube roughly 200 grams each of pepperoni, salami, and ham. Using chunks of meat, rather than pre-sliced, adds a more satisfying texture to the pie. Unsliced deli meats work best.
Cubed pepperoni, salami, and ham for Easter pie filling
Next, choose your cheese. Mozzarella pearls or a block of mozzarella are excellent choices. Other cheeses can be added as well. Now, for the filling: whisk six large eggs in a bowl. These provide structure and bind the filling.
Whisking eggs for the Easter pie filling
Add a tablespoon of milk, 150 grams of ricotta cheese, black pepper, chopped parsley (for a touch of green), and 20 grams of grated Parmesan cheese. Whisk until well combined. Stir in the mozzarella and cubed meats.
Remove the chilled pie dough and divide it into two portions: two-thirds for the bottom crust and one-third for the top. Roll out the larger portion into a circle and carefully transfer it to a greased 2.3-quart soufflé dish. Gently press the dough up the sides of the dish.
Roll out the remaining dough for the top crust. Pour the meat, cheese, and egg mixture into the prepared pie shell. Gently shake the dish to distribute the filling evenly.
Place the top crust over the filling and crimp the edges to seal. Cut a small slit in the top crust to allow steam to escape. Bake in a preheated 375°F (190°C) oven for approximately 45 minutes, or until golden brown.
Baked Easter pie in a souffle dish
Let the pie rest for at least 20 minutes before inverting it onto a serving plate. This allows the filling to set. While you can enjoy it warm, this pie is best served cold or at room temperature, making it an ideal make-ahead dish.
Sliced Easter pie revealing the filling
When ready to serve, slice and enjoy! This savory and satisfying Easter pie, with its flaky crust and rich filling, is a true celebration of Italian flavors.
