Easter Pie ( Pizza Rustica )
This once a year dish is a favorite in my family and the husband’s. It is a “pie” made with a mixture of Italian meats and cheeses baked in a flaky crust. Everyone loves it!
There are quite a few variations of this recipe. The husband’s family uses a bread dough type of crust, but Mom and Gram taught me to make it with a thinner, flaky crust, so that’s the recipe I’ll share with you today!
Pizza Rustica (aka Easter Pie or Pizza Gaina)
Crust:
- 2 3/4 cups flour
- 1/2 cup butter ( 1 stick)
- 1/2 cup warm water
- 1/4 tsp. salt
Filling:
- 1 3/4 lbs. part skim ricotta cheese
- 3 large eggs
- 1/4 cup grated pecorino cheese
- 1/3 lb. genoa salami
- 1/3 lb. imported ham
- 1/3 lb. sandwich pepperoni
- 1/4 lb. part skim mozzarella cheese
- 1/3 lb. provolone cheese
To make the crust
Cut butter into cubes…
In a food processor, add flour and butter…
Pulse about 5-6 times to incorporate butter (you can also do this by hand or with a pastry cutter, but I’m super lazy)…
Continue pulsing while streaming in the water. When dough comes together, let processor run for a minute or two to knead the dough into a soft ball. Place dough in oiled bowl, cover with plastic and let rest…
Meanwhile, get chopping!
This is the tedious part of the process. Lots and lots of chopping! You’ll want to dice the meats and cheeses into small, bite-sized pieces. As you can see, I took some help from the store and purchased lean ham that was already diced. One down, 4 to go!
Find the largest bowl you have and add the ricotta, eggs, grated cheese and diced meats…
Wait, there’s more! Now dice and add the mozzarella and provolone…
Mix until ingredients are fully combined …
Now, it’s time for the crust. Lightly grease two 8 inch pie pans with butter or cooking spray…
Divide dough in half, then half again. Each pie will have a top and bottom crust (around 4 1/2 oz. each crust). On a lightly floured surface, roll out dough…
Transfer to pan and fit in the edges, overhang is fine – it will get tucked in later…
Fill with half the cheese and meat mixture (about 4 cups)…
Roll out top crust and place over mixture…
Begin folding, pinching and tucking edges …
It doesn’t need to look perfect, remember this is a rustic pie! But, if you’re anal like me, you can crimp your edges for a fancier look…
Repeat with remaining dough and filling for second pie.
Cut a slit in top of pies and brush with egg wash …
Bake pies in a 350 degree oven for 1 hour…
Let pie cool. It really is best served at room temperature or just slightly warm.
Sliced and served…
Makes two 8 inch pies. 8 servings per pie.
I ran it through the eTools Recipe Builder and it comes to 13 PP per serving! Not as bad as I thought for this special indulgence!
Enjoy!!
Have a great day, everyone!
Questions? Email me! aloserforlife@gmail.com
21 comments
mmmm I must try this!!
Oh…my….gosh!!!!!! LOVE LOVE LOVE! Marisa, do you know if I could this and cut out some of the meats and add veggie goodies like broccoli rabe and garlic?
Marisa Reply:
April 22nd, 2011 at 8:18 am
You definitely can sub in some veggies. My Gram also makes another version where she layers in spinach, roasted peppers and hard boiled eggs! I’m not sure about the broccoli rabe because it’s a little fibrous/stringy, so it may be hard to cut the pie. However, if you chop it up, it might work! Give it a try…can’t hurt, right?!
that looks incredibly amazingly good!! Happy Easter!
Just had to say how fantastic this looks yummy. I see garlic bread and coslaw and a bigger slice of pie..thats why I need to loose the weigh, I see to much on my plate. What a treat looks so good….
Goodness just looking at all that meat and cheese!!!!
WOW! I say BRAVO to you for running it through the recipe builder! Around Christmas time my Mom makes a traditional dish that I don’t care how many points it is I eat it and move on….its once a year!
That looks sooooo good! Some of my favorite meats in there
Shame, shame!
That looks amazing and kudos for you putting it through the recipe builder – I would have skipped that part!
Thanks for all your well wishes this week Marisa – I appreciate it and have a wonderful Easter!
Oh my gosh! That look so bad, yet sooooo good! I’m bookmarking this recipe!
Have a great Easter, Marisa!
Holy pizza! Absolute perfection. I can almost taste it now. *drool*
oh wow. THat pie looks absolutely perfect – sounds amazing too. Love all of the meats and the top layer!
Although I am no Italian, I have eaten this wonderful dish before. 13 p+ huh? I agree…not bad for an indulgence…which I firmly believe needs to be a part of our lives every now and then. Happy Easter!
Hi Marisa, wow, that looks amazing. Have a very happy Easter!!!
Thanks, Marisa! Your pie crust is beautiful and the addition of ricotta cheese is something I have not tried. My grandmother always made hers with a mix of meats, cheeses and eggs then baked.
Yummy! Your pictures are so beautiful, you could post this on Tasty Kitchen next year as a featured recipe.
Thanks!
What an amazing “special occasion” meal! Enjoy!!!
Have a wonderful weekend!
I remember eating this as a kid. Makes me want to eat meat again! It looks delicious. Have a wonderful Easter!!
I just learned something new! Never heard of this special pie before. It looks amazing and really 13 points isn’t too bad for all the rich ingredients!
Happy Easter!
MAN THAT LOOKS GREAT!
Perhaps we should deem it BREAKING PASSOVER PIE around here as my husband would adore it.
ok
and I would too
Looks amazing.Thanks for recipe
My grandmother used to make a recipe very similar to that. It was my papa’s favorite!! Your’s turned out very well!