Italian Easter Pie (Pizza Rustica)

Italian Easter Pie, also known as Pizza Rustica, is a savory, hearty dish traditionally served on Easter Sunday in many Italian-American homes. Packed with a variety of cheeses, cured meats, and eggs, all encased in a flaky pie crust, this pie is rich, satisfying, and full of old-world charm. I love how it brings people together around the table and carries on a delicious holiday tradition.

Why You’ll Love This Recipe

I make this recipe every Easter, and it never fails to impress. It’s the kind of dish that looks fancy but is actually quite easy to assemble. What I love most is how versatile it is—I can adjust the filling based on what I have on hand, and it still turns out delicious. It’s perfect warm, room temperature, or even chilled, which makes it ideal for preparing ahead of time. Plus, the combination of savory meats, creamy ricotta, and sharp cheeses wrapped in a buttery crust is simply irresistible.

ingredients

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

• All-purpose flour

• Butter or shortening

• Eggs

• Ricotta cheese

• Mozzarella cheese

• Provolone cheese

• Parmesan cheese

• Soppressata or salami

• Capicola or ham

• Prosciutto (optional)

• Salt and pepper

directions

1. I start by preparing the pie crust: I mix the flour with cold butter (or shortening) and a pinch of salt, adding cold water until a dough forms. I chill it while I work on the filling.

2. In a large bowl, I combine ricotta, mozzarella, provolone, and Parmesan cheeses.

3. I beat several eggs and add them to the cheese mixture, stirring until everything is well blended.

4. I dice the cured meats and fold them into the cheese mixture, seasoning with salt and pepper to taste.

5. I roll out the dough and line a deep-dish pie plate with the bottom crust.

6. I pour the filling into the crust and smooth the top.

7. I roll out the top crust and place it over the filling, sealing and crimping the edges.

8. I cut a few slits in the top to let steam escape, then brush it with a beaten egg for a golden finish.

9. I bake the pie at 375°F (190°C) for about 60–75 minutes, or until the crust is golden brown and the center is set.

10. I let the pie cool completely before slicing, which helps it hold together better.

Servings and timing

This recipe makes 1 large deep-dish pie, which serves about 10–12 slices depending on thickness. It takes around 30 minutes to prepare and 60–75 minutes to bake, plus cooling time. I usually make it a day ahead since the flavor gets even better overnight.

Variations

• I sometimes add sautéed spinach or cooked broccoli rabe for a veggie-packed twist.

• For a spicier version, I like using hot soppressata or spicy capicola.

• I’ve made mini individual pies using muffin tins—they’re great for parties or lunchboxes.

• Using store-bought pie crust saves time when I’m in a hurry.

• I’ve even tried layering the filling for a fancier presentation, alternating cheese and meat layers.

storage/reheating

I store leftover slices in the refrigerator wrapped tightly or in an airtight container for up to 5 days. To reheat, I warm a slice in a 300°F (150°C) oven for about 10–15 minutes, or I microwave it in short bursts until heated through. It also freezes well—just wrap slices individually and freeze for up to 2 months.

FAQs

Can I make Italian Easter Pie ahead of time?

Yes, I often make it the day before Easter. It actually tastes better the next day once the flavors have had time to develop.

Do I need to pre-bake the crust?

No, I don’t pre-bake the crust for this recipe. The long baking time ensures that both the filling and crust cook through perfectly.

Can I substitute the meats?

Absolutely. I use what I have—salami, ham, pepperoni, or prosciutto all work great. It’s very flexible.

Is this pie served warm or cold?

Traditionally, I serve it at room temperature or chilled, but I also enjoy it slightly warmed. It’s totally up to personal preference.

What’s the difference between Pizza Rustica and quiche?

Pizza Rustica is denser and packed with meat and cheese, while quiche has a lighter custard texture and often includes vegetables. The crusts are also different in style and taste.

Conclusion

Italian Easter Pie (Pizza Rustica) is one of those celebratory dishes that instantly fills the house with warmth and tradition. I love how it blends rich flavors and comforting textures into one sliceable meal. Whether it’s your first time making it or part of a long-standing family tradition, this pie is a delicious way to celebrate Easter—or any special occasion—with heart and history.