Pizza Rustica, also called Italian Easter Pie, is a savory meat-and-vegetable pie filled with three cheeses and baked in a tender, slightly sweet, buttery crust.
What is Pizza Rustica (Italian Easter Pie)?
I first encountered Pizza Rustica when I bought Baking With Julia by Dorie Greenspan about 25 years ago. That cookbook has been a reliable resource for me ever since. When I started thinking about spring recipes and learned Pizza Rustica is sometimes called Italian Easter Pie, I revisited the recipe and refined it for a flavorful, balanced filling and an easy-to-work crust.
Pizza Rustica is a savory meat and cheese pie with a slightly sweet double crust
If you enjoy the contrast of sweet and savory, this pie delivers. A touch of sugar in the crust enhances the salty, savory notes of Italian sausage and Parmesan, similar to how sweet components can elevate a great charcuterie board.
In Italy, Pizza Rustica is often a casual finger food served as a starter, though its roots are tied to Easter celebrations. Historically, the pie was enjoyed after Lent, when richer ingredients returned to the table as a way to celebrate the end of a period of dietary restriction. The pie’s rich filling made it a natural choice for that occasion.
Why This Recipe Works
There are many regional and family variations of Pizza Rustica, but the constants are a double crust and a cheese-rich filling. This recipe balances cheese, meat, and vegetables so the filling is cheesy and studded with savory elements rather than overwhelmed by them.
This version features Italian sausage, roasted red peppers, fresh parsley, and basil. You can swap or supplement the sausage with prosciutto, bacon, ham, salami, mortadella, or cooked greens like spinach or kale. I prefer using about a half pound of meat so the pie remains a cheese-forward dish with flavorful accents.
What Kind Of Pie Crust Is Used To Make Pizza Rustica?
The pastry for Italian Easter Pie is very approachable. It’s somewhere between a pastry and a bread dough, and it tolerates a bit more handling than a fragile, all-butter pie crust. That makes it ideal for home bakers who want a reliable crust without worrying about overworking the dough.
In this recipe the crust includes a modest amount of sugar—enough to provide a subtle sweetness that complements the filling without competing with the savory flavors. The result is a tender, buttery crust that frames the rich interior perfectly.
FAQs and Expert Tips
A: Traditionally, Pizza Rustica uses a flaky, buttery pastry more like pie dough than pizza dough. That said, pizza dough can be used if you prefer a different texture.
A: Yes. Ham, salami, mortadella, or prosciutto work well, either in place of or in addition to sausage. Aim for about a half pound total so the meat complements rather than dominates the filling.
A: Stored covered in the refrigerator, the pie will keep for up to 3 days.
A: Yes. Assemble and refrigerate for up to 3 days. When ready to serve, bake from chilled—add roughly 15 extra minutes to the bake time since the filling will be very cold.
More Pizza and Pasta Recipes:
- Lasagna Béchamel with Mushroom Ragu
- The BEST Lasagna Bolognese
- Homemade Meatballs in Marinara
- Ricotta Stuffed Shells
- Easy Homemade Pizza Dough
- Spaghetti Puttanesca
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📖 Recipe
Pizza Rustica {Italian Easter Pie}
Pizza Rustica is a savory pie loaded with three cheeses and baked in a slightly sweet, tender crust.
30 minutes
45 minutes
1 hour 15 minutes
Ingredients
FOR THE FILLING:
- 1 tablespoon extra virgin olive oil
- ½ lb ground Italian sausage (hot or sweet)
- 1 lb whole milk ricotta cheese
- ½ cup shredded Parmesan cheese
- 1 generous cup (about ¼ lb) shredded mozzarella cheese
- 3 large eggs
- 6 ounces roasted red peppers (from a jar), drained and chopped into ½-inch pieces
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
FOR THE CRUST:
- 2 cups unbleached all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 ounces (8 tablespoons) unsalted butter, cold and cut into pieces
- 2 large eggs, lightly beaten
Instructions
- Heat the olive oil in a skillet over medium-high heat until shimmering. Add the sausage and break it into small pieces. Cook until no pink remains. Transfer the cooked sausage to a bowl and let it cool.
- Combine the ricotta, Parmesan, mozzarella, eggs, roasted red peppers, salt, pepper, parsley, and basil in a large bowl. Cover and set aside while the sausage cools and you make the crust.
- Preheat the oven to 350°F and butter a 9-inch glass pie plate. (If using a metal pie plate, increase oven temperature to 375°F.)
- In a food processor, pulse the flour, sugar, baking powder, and salt to blend. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- With the processor running, add the eggs and process until a dough ball forms. Remove and knead for about 1 minute until smooth.
- Divide the dough into two pieces, one about twice the size of the other. Cover the smaller piece. On a floured surface, roll the larger piece into a 12-inch circle.
- Transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim so about ½ inch of dough hangs over the rim.
- Add scraps to the remaining dough, combine, and roll into a 10-inch circle. Cut into eight 1½-inch strips.
- Stir the cooled sausage into the filling and spoon the filling into the crust, smoothing the top.
- Lay four strips across the pie and weave the remaining four strips to form a lattice. Trim excess dough.
- Crimp the edges by pinching the dough between thumb and index finger around the rim to form a decorative edge.
- Bake 45–50 minutes, until the crust is golden and the filling is set and slightly puffed. Cool to room temperature or nearly room temperature before serving. You can speed cooling in the refrigerator if desired.
Notes
Can I use pizza dough to make Pizza Rustica?
Traditional pastry is preferred, but pizza dough may be used if you like a different texture.
Can I add a different kind of meat?
Ham, salami, mortadella, and prosciutto are all tasty alternatives or additions. Keep the total meat around a half pound for balance.
How long does this pie last?
Covered in the refrigerator, the pie will keep for up to 3 days.
Can I make this pie in advance?
Yes. Store assembled pie in the refrigerator for up to 3 days. When ready, bake from cold and allow an extra ~15 minutes in the oven for proper baking.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 645
Total Fat: 36g
Saturated Fat: 17g
Cholesterol: 237mg
Sodium: 1148mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 8g
Protein: 33g
