Pizza Rustica
Traditional Italian Easter pie with a rich and savory ricotta filling, encased in a buttery, flaky crust. A perfect dish for celebrations or a hearty meal!
Equipment
- Mixing Bowls
- Pie Dish (9-inch)
- Rolling Pin
- Pastry Brush
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 2 large eggs
- 1/4 cup cold water
For the Filling
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 large eggs beaten
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 cup diced ham or turkey optional
- 1/2 cup cooked spinach chopped, optional
- 1/2 cup roasted red peppers chopped, optional
For the Egg Wash
- 1 egg yolk
- 1 tbsp milk
Instructions
- Prepare the Dough: In a mixing bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add eggs and cold water, mixing until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
- Preheat Oven: Set oven to 375°F (190°C) and grease a 9-inch pie dish.
- Make the Filling: In a large bowl, mix ricotta, Parmesan, mozzarella, eggs, black pepper, garlic powder, and Italian seasoning. Fold in ham, spinach, and roasted red peppers if using.
- Assemble the Pie: Roll out 2/3 of the dough and fit it into the prepared pie dish. Pour in the ricotta mixture. Roll out the remaining dough and cut into strips for a lattice topping or cover completely and cut vents.
- Apply Egg Wash: Whisk egg yolk with milk and brush over the top crust for a golden finish.
- Bake: Place in the oven and bake for 45-50 minutes, until the crust is golden brown and the filling is set.
- Cool & Serve: Let cool for 15 minutes before slicing. Serve warm or at room temperature.
Notes
This pie can be made a day ahead and served at room temperature. It pairs wonderfully with a fresh salad or as part of a festive brunch spread.