Pizza Rustica Recipe: Traditional Italian Easter Pie

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This pizza rustica recipe is an old family recipe for a traditional Italian easter meat pie. Indulge this Easter with Pizza Rustica, a savory baked masterpiece. This traditional Easter pie features a flaky crust filled with a rich and flavorful mixture of diced Italian meats and a variety of cheeses. From creamy ricotta cheese to sharp Pecorino Romano, and tender prosciutto to savory salami, every bite bursts with delicious textures and tastes. Perfect for sharing with loved ones, Pizza Rustica is a show-stopping centerpiece for your Easter feast.

Treasured for generations, this Pizza Rustica recipe has been passed down in our family as a cherished Easter tradition. It’s a delightful way to celebrate the holiday and enjoy the company of loved ones over a delicious and flavorful meal.

This tasty recipe goes by many names, including pizza chiena, pizza gaina, and pizza ripiena.

Pizza Rustica Recipe Ingredients 

Pizza Rustica is a symphony of textures and tastes, a delightful journey through the heart of Italian cuisine. To create this masterpiece, we’ll be gathering a collection of ingredients, some familiar staples from your local grocery store, and others that might require a visit to a specialty Italian market. Get ready to explore a world of creamy cheeses, savory cured meats, and a touch of Italian tradition.

Buttery Pie Crust Ingredients

• 6 cups all-purpose flour (720 grams)
• 1 1/2 tsp salt
• 3 tsp baking powder
• 2/3 cup beef tallow (fat)
• 1 1/3 cups warm water

Filling Ingredients

• 8 large eggs
• 1 1/4 lbs toma cheese, diced
• 1 1/4 lbs mozzarella cheese, diced
• 3 lbs ricotta cheese
• 1/4 cup grated romano cheese
• 1/4 lb prosciutto, diced
• 1 lb dried sweet Italian sausage, diced
• 1 lb salami, diced
• 1 tsp coarse black pepper

Ingredients Tips and Substitutions

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While some versions of these pies may use lard, we opt for a cleaner fat with beef tallow. It adds an extra rich flavor.

If you are unable to find toma cheese, you may opt for basket cheese in its place. And parmesan cheese can be swapped in place of romano. For the meats, you can often find them at the deli counter. For ricotta, you can use store-bought or try our homemade ricotta cheese recipe.

This Italian Easter pie recipe yields 2 pies. You will also need two 9×13 baking dishes.

How to Make the Italian Cheese Pie Filling

First, preheat the oven to 350 degrees F. Dice all of the meats and cheese into 1/4″ cubes. Then combine the ricotta and eggs in a large bowl. 

Next, add the black pepper.

Then add the diced Italian deli meats to the bowl. Stir to combine.

Next, add the variety of cheeses to the large mixing bowl. Add the toma cheese.

Then add the grated Romano and diced mozzarella.

Mix the entire meat, cheese, and egg mixture together and set aside.

How to Make the Buttery Crust

First, place the flour in a large bowl, and add the beef tallow, salt, and baking powder.

Then use a fork to mix the flour mixture.

Once the flour mixture and lard is combine, make a well, and slowly add the water. Gradually mix.

Turn the dough on a lightly floured surface and knead until smooth. Roll into a ball and let it rest for 30 minutes. 

Next, cut the dough ball into 4 pieces, 2 large (bottom crust) and 2 small (top crust).

Roll out the dough with a rolling pin to make the crust.

​Assemble the Pizza Rustica Ricotta Pie

Lightly grease the bottom and sides of each baking dish with beef tallow or unsalted butter. Then place the dough over the baking dish, allow it to overhang the edges.

Fill the crust with half of the meat-cheese mixture. Be sure to firmly press the mixture into the dish.

Next, place the smaller crust on top of the pie.

Use a sharp knife to trim the excess dough from the edges.

Then seal and crimp the edges of the dough.

Pierce the top of the dough with a sharp knife to allow steam to vent. Then create a simple egg wash with one whole egg and a little water.

Baste the whole pie with the egg wash. 

Bake in the preheated oven for 45-60 minutes until golden brown.

Carefully transfer to a wire rack to cool. 

Pizza Rustica Recipe: Traditional Italian Easter Pie

Let this savory pie cool to room temperature before cutting. 

As the days lengthen and spring unfolds, many cultures celebrate the end of Lent and the arrival of Easter. In Italian households, families gather to enjoy a joyous feast, and Pizza Rustica takes center stage. This savory pie, bursting with cheese and cured meats, is a delicious tradition enjoyed on Easter Sunday.

This traditional recipe captures the essence of this springtime celebration, offering a delightful way to share a taste of Italy with your loved ones. The original recipe was adapted by our great aunt whose family originated from Sicily and has been passed down for generations. 

How to Serve Pizza Rustica

Pizza Rustica is traditionally served at room temperature or slightly chilled. While it can be enjoyed warm, it’s important to let it cool completely for at least a few hours after baking. This allows the filling to set properly and ensures the flavors meld together beautifully.

Since Pizza Rustica contains cheese, eggs, and meats, it’s best to store it in the refrigerator to ensure safety and freshness. After letting the pie cool completely at room temperature (a few hours is ideal), tightly wrap it in plastic wrap or aluminum foil. This will prevent it from drying out or absorbing any unwanted flavors. Properly stored, your Pizza Rustica will stay delicious in the refrigerator for up to 5 days.

If you’d like to enjoy it even later, you can freeze it for up to 1 month. Just wrap it tightly in plastic wrap and again in aluminum foil or a freezer-safe container before placing it in the freezer. Thaw overnight in the refrigerator before reheating and enjoying.

More Italian Based Recipes to Try:

• Summer Flatbread Recipes and Grilled Pizzas
• Authentic Margherita Pizza Recipe
• Homemade Ricotta Cheese Recipe

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