Italian Easter Pie Pizza Rustica Aka Ham Pie
Celebrate Easter the Italian way with Pizza Rustica, also known as Italian Easter Pie or Ham Pie—a savory masterpiece packed with rich, decadent flavors. This traditional Italian dish features a buttery, flaky crust encasing a hearty filling of creamy ricotta, a medley of cheeses, and an array of cured meats like ham, salami, pepperoni, and sausage, all perfectly bound together with fresh eggs and seasoned with parsley and black pepper. Baked to golden perfection, this show-stopping pie makes an irresistible centerpiece for your Easter table or any spring gathering. Serve it warm for a comforting bite or enjoy it at room temperature to let the flavors truly shine. Whether you're savoring it fresh out of the oven or the next day, this layered delight is a timeless crowd-pleaser that’ll leave everyone craving seconds.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Unsalted butter
- 6 whole Large eggs
- 0.25 cup Cold water
- 1 teaspoon Salt
- 1.5 cups Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Provolone cheese, diced
- 0.5 cup Parmesan cheese, grated
- 1 cup Cooked ham, diced
- 0.5 cup Salami, diced
- 0.5 cup Pepperoni, diced
- 0.5 cup Italian sausage, cooked and crumbled
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Ground black pepper
- 5 whole Large eggs, beaten (for filling)
- 1 whole Large egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan generously with butter or nonstick spray.
In a large mixing bowl, combine the flour and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add 2 beaten eggs and cold water to the flour mixture. Mix until the dough comes together. Divide the dough into two portions, one slightly larger than the other. Wrap in plastic wrap and chill for 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine ricotta cheese, shredded mozzarella, provolone, grated parmesan, diced ham, salami, pepperoni, cooked sausage, parsley, ground black pepper, and the 5 beaten eggs. Mix well to combine.
Roll out the larger portion of dough on a floured surface into a circle large enough to fit the bottom and sides of the springform pan. Gently press the dough into the pan, allowing the excess to hang over the edges.
Pour the prepared filling into the crust, spreading it out evenly.
Roll out the smaller portion of dough into a circle large enough to cover the top of the pie. Place it over the filling, then trim any excess dough. Pinch the edges together and fold them inward to seal, creating a decorative edge if desired.
Cut a few small slits in the top crust to allow steam to escape. Brush the crust with beaten egg to ensure a golden, shiny finish.
Place the pie in the preheated oven and bake for 60 minutes, or until the crust is golden brown and the filling is set.
Allow the pie to cool for at least 15-20 minutes before slicing. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 425 mg | 33% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
