Pizza Rustica (Easter Meat Pie) | CookOS

Pizza Rustica

Name: Pizza Rustica (Easter Meat Pie)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 2 lbs ricotta cheese; 1/2 lb deli ham, sliced; 1/2 lb salami, sliced; 6 oz pepperoni, sliced; 8 oz fresh mozzarella cheese; 4 large eggs, beaten; 1/2 cup grated parmesan cheese; 1 box refrigerated pie crusts (2 crusts); 1 large egg, for egg wash

Pizza Rustica is a traditional Italian-American savory pie combining creamy ricotta, three types of cold cuts, and mozzarella in a flaky lattice-top crust—a showstopping Easter centerpiece.

🌍Italian-American 🏷️Pizza rustica 🏷️Savory pie 🏷️Easter 🏷️Holiday 🏷️Ham

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Total

1h 20m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by kathyquad123

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Ingredients

2 lbs ricotta cheese
1/2 lb deli ham, sliced
1/2 lb salami, sliced
6 oz pepperoni, sliced
8 oz fresh mozzarella cheese
4 large eggs, beaten
1/2 cup grated parmesan cheese
1 box refrigerated pie crusts (2 crusts)
1 large egg, for egg wash

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Instructions

1
In a large mixing bowl, add the ricotta cheese.
2
Dice the ham, salami, pepperoni, and fresh mozzarella into small, even-sized cubes.
3
Add the diced meats and mozzarella to the bowl with the ricotta.
4
Pour in the 4 beaten eggs.
5
Add the grated parmesan cheese.
6
Mix all the filling ingredients together until well combined.
7
Unroll one pie crust and place it in the bottom of a baking dish.
8
Spoon the filling mixture into the crust-lined dish and spread evenly.
9
Cut the second pie crust into strips and arrange them in a lattice pattern over the top of the filling.
10
In a small bowl, whisk the remaining egg to create an egg wash.
11
Brush the egg wash over the lattice crust.
12
Bake at 350°F (175°C) for about 1 hour, or until the filling is set and the crust is golden brown.
13
Let the pie cool slightly before slicing and serving.

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Tips & Notes

Pro tips

Cool the ricotta filling completely before assembling to prevent a soggy crust and help the egg wash set properly.
Create a lattice top by cutting the second pie crust into ½-inch strips and weaving them diagonally for a classic presentation and even browning.
Brush the entire assembled pie with beaten egg wash and bake at 375°F until the crust is deep golden (50–60 minutes); tent with foil if browning too quickly.
Let the baked pie rest 15 minutes before slicing to allow the filling to set and make portions cleaner.

Substitutions

Fresh mozzarella → whole milk mozzarella or provolone (slightly denser texture)
Ricotta → a blend of ricotta and cream cheese for extra richness (use 1.5 lbs ricotta + 4 oz cream cheese)
Store-bought pie crust → homemade all-butter crust for a flakier texture (prepare 1–2 hours ahead)

Storage & make-ahead

Store cooled Pizza Rustica covered at room temperature up to 2 days, or refrigerated up to 4 days; reheat slices at 325°F for 10–15 minutes until warmed through.

Common Questions

Can I make Pizza Rustica ahead of time?

Yes. Assemble and refrigerate unbaked up to 24 hours before baking, or bake completely, cool, and reheat at 325°F for 15 minutes before serving.

What's the difference between Pizza Rustica and Easter Pie?

Pizza Rustica is the Italian name for this savory Easter pie; the terms are used interchangeably in Italian-American families.

Can I use different meats?

Yes. Capicola, prosciutto, or soppressata work well; keep the total weight around 1.5 lbs and slice thinly.

Why is my crust soggy?

Ensure the filling is fully cooled before adding to crust, and avoid overfilling; bake until the crust is golden and firm at the edges.

Can I freeze Pizza Rustica?

Freeze unbaked (up to 3 months) or baked and cooled (up to 2 months); thaw unbaked overnight in the fridge before baking, or reheat baked at 325°F covered with foil.