Homemade Pizza Rustica Recipe | Traditional Italian Easter Pie

Posted on July 12, 2025

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Pizza Rustica Recipe: My Cheesy, Meaty, Soul-Warming Italian Pie 🍕💥

Okay listen—Pizza Rustica is not your weeknight pizza fix. It’s the real-deal, layered, unapologetically rich Italian pie that makes your tastebuds shout “grazie!” and your stomach happy-dance. Think of it as lasagna and quiche having a decadent lovechild… wrapped in a buttery crust. Oh yeah. This one’s got attitude.

I’ve made this beast of a pie every Easter since I was old enough to crack an egg. And every year, the smells alone take me back to my childhood kitchen, where laughter, flour clouds, and way-too-much cheese ruled the day. But don’t wait for Easter—this one’s a comfort-food bombshell that deserves to be celebrated year-round.

So if you’re a cheese freak, meat lover, or just someone who needs a warm, savory hug in pie form… welcome. Let’s dive in.

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🧀 Ingredients You’ll Need – No Holding Back

This isn’t a light dish. It’s a lean into the decadence kind of deal. So get the good stuff:

Ingredient	Amount
All-purpose flour	3 1/2 cups (420g)
Cold unsalted butter (cubed)	1 cup (2 sticks)
Large eggs (total)	6
Ricotta (whole milk)	2 cups
Shredded mozzarella	1 cup
Shredded provolone	1 cup
Grated parmesan	1/2 cup
Soppressata (cubed)	3/4 cup
Prosciutto (chopped)	3/4 cup
Italian sausage (cooked)	1/2 cup
Salt & black pepper	To taste
Milk (for egg wash)	2 tbsp

Customize it if you want. Want spicy capicola? Go for it. Extra cheese? Absolutely. Just keep that balance between creamy and meaty.

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🔥 Step-by-Step: Let’s Build This Pie Monster

1. Make the Dough (Trust Me, It’s Worth It)

In a big ol’ bowl, mix flour and salt. Add cold cubed butter and cut it in with your fingers or pastry cutter till crumbly. Toss in 2 beaten eggs and a splash of ice water—just enough to bring it together. Wrap it and chill it. You want flaky, buttery magic later.

2. Mix the Filling – Oh. My. Flavor.

Grab a huge bowl. Toss in the ricotta, mozzarella, provolone, and parmesan. Add your meats. Beat 4 eggs and fold them in. Season with salt and a good crack of pepper. This filling should be chunky, cheesy, and practically illegal in 12 countries. 😅

3. Roll Out the Bottom Crust

Flour your surface and roll out 2/3 of the dough into a thick circle. Line a deep dish pie plate or springform pan. Leave some overhang—this baby’s going to be tall.

4. Load It Up

Pour that ridiculous filling into the crust. Don’t compact it too hard—it needs a little breathing room to puff up and settle.

5. Top It Off and Seal the Deal

Roll the remaining dough and lay it over the top. Crimp those edges like your Nonna taught you. Cut some steam vents. Brush with a mix of 1 egg + 2 tbsp milk. Sprinkle a little extra parm if you’re feeling extra (and I always am).

6. Bake Baby, Bake

Preheat to 375°F (190°C). Bake for 60–75 minutes or until it’s golden, puffed, and your whole house smells like an Italian deli. Let it cool before slicing—this isn’t a molten lava situation.

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🔄 Variations If You’re Feeling Creative

Veggie Version: Roasted peppers, spinach, sun-dried tomatoes.
Spicy Kick: Add chili flakes or spicy salami.
Mushroom Madness: Sautéed mushrooms + fontina = WOW.

💡 Tips from My Kitchen

Chill your dough. ALWAYS.
Let the pie cool before slicing—don’t rush it.
Use quality ricotta. Grainy = gross.
This pie tastes even better the next day. Yep. Like lasagna.
Slice thick. Eat slow. It’s rich for a reason.

❓ FAQ: You Asked, I Baked

Can I make it ahead?
Absolutely! Make it a day in advance. Store in the fridge. Reheat gently or serve at room temp.

Can I freeze it?
Yep. Cool completely, wrap tight, and freeze. Reheat in oven at 350°F.

What do I serve it with?
Honestly? A green salad and wine. That’s all you need.

Can I use store-bought crust?
Sure. But homemade dough is a game changer.

How long does it keep?
4–5 days in the fridge. If it lasts that long… 😉

🥂 Final Thoughts – This Pie is a Vibe

This isn’t just a recipe—it’s an experience. Pizza Rustica is a celebration of bold flavor, rich tradition, and unapologetic deliciousness. It’s the kind of dish that turns heads and brings people to the table.

So go ahead. Flour your counter. Crack those eggs. Cube that salty meat and dive into a pie that eats like a meal and feels like a memory.

Your inner Italian Nonna would be proud. 💛