Pizza Rustica Recipe or Pizzagaina Italian Easter Pie

Pizza Rustica, also known as Italian Easter Pie, is a delightful savory dish traditionally served during Easter in Italy. It’s a rich and flavorful pie filled with a combination of cheeses, cured meats, and eggs.

Here’s how you can make it:

Pizza Rustica Recipe

Ingredients:

• For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1/4 cup olive oil (optional)
  • 1 large egg (add anothger egg if you forego the olive oil, otherwise use one)
• For the Filling:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup diced ham
  • 1/2 cup diced salami
  • 1/2 cup diced prosciutto (you can add one or as many as desired – mortadella or any Italian preserved meat as well)
  • 3 large eggs
• Optional:
  • 1 egg (for egg wash)

Instructions:

1. Make the Pie Crust:
   • In a food processor, combine the flour, salt, cold cubed butter, olive oil, and egg. Pulse until a fine crumb forms.
   • No food processor? Whisk together the flour and salt, then cut in the small-cubed butter using a stand mixer or two forks. Look for the butter pieces to get down to around the size of a pea, which is also known as a coarse crumb consistency.Work in eggs and olive oil – You’ll have to move the mix to a dish or something for tis part. Form a well in the center of the flour mixture. Beat egg(s) and, if you are using olive oil too, in a separate bowl and then pour them into the well. Using a fork or a spoon, start to stir and work the eggs into the crust mixture. It won’t come together into a ball yet, rather the egg will moisten everything and the crust will form larger pieces and begin to look a little shaggy.Add water to form dough – Mix in chilled water one tablespoon at a time until the dough can form a cohesive ball. Go slow here and add the water a little at a time as everyone’s conditions differ and your crust may require less or more. Too little water and the dough will be dry and crumbly, while too much will lead to a sticky dough that’s hard to handle. We usually end up using somewhere between three and four tablespoons of water during this entire process.
     Chill then roll out – The dough needs at least one hour to chill in the refrigerator to firm up, so press it into a flattened disc (this shape helps it chill more evenly vs a big ball), wrap it in plastic wrap, then place it in the fridge.
   • Add 4 tablespoons of ice water while the processor is running, just until the pie crust comes together and forms a ball.
   • Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes or overnight.
2. Prepare the Filling:
   • In a medium bowl, mix together the ricotta cheese, grated Parmesan, shredded mozzarella, diced ham, salami, prosciutto, and 3 eggs.
3. Assemble the Pizza Rustica:
   • Preheat the oven to 400°F (200°C).
   • Roll out the chilled pie crust on a floured surface to fit your pie dish or springform pan.
   • Line the pan with the crust, leaving some overhang.
   • Pour the filling into the crust.
   • Fold the overhanging crust over the filling, creating a rustic edge.
   • Optional: Brush the crust with beaten egg for a shiny finish.
4. Bake:
   • Bake for about 45-50 minutes or until the crust is golden brown and the filling is set.
   • Let it cool slightly before serving.

You can make this a few days before Easter and once cooled you can cover the top with foil or plastic wrap and refigerate it for a few days until Easter.

Enjoy your delicious Pizza Rusticamade from this pizza rustica recipe! It’s perfect for Easter or any occasion when you crave a savory, cheesy treat.