Pizza Rustica (Easter Pie)
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 6cups all-purpose flour, plus more as needed
- ¼teaspoon salt
- 1pound chilled salted butter, cut into large pieces
- 5large eggs, beaten
- 12ounces prosciutto, in ¼-inch dice
- 8ounces boiled ham, in ¼-inch dice
- 8ounces pepperoni, in ¼-inch dice
- 8ounces soppressata, in ¼-inch dice
- 8ounces mozzarella, in ¼-inch dice
- 8ounces provolone, in ¼-inch dice
- 2pounds ricotta
- 4ounces grated pecorino Romano
- 10large eggs, beaten
- 1teaspoon pepper
- 1large egg, beaten, for brushing crust
For the Dough
For the Filling
Preparation
For the Dough
- Step 1
For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1¼ cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- Step 2
For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
- Step 3
Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- Step 4
Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.
Private Notes
Comments
Sarah... how would you know it was delicious when you didn't even make the recipe ...SMDH
This was delicious. I ended up halving the recipe since it was only for my boyfriend and myself. And in an effort to be somewhat healthy, we subbed a lot of the meat for vegetables: spinach and mushrooms. I also added garlic and oregano because I thought the subtraction of most of the meats would detract from the flavors.
This is almost exactly my grandmother's recipe. She got it from her mother-in-law who was from Italy. Two big diffs, we use "pot cheese" instead of ricotta and hard salami and sausage instead of pepperoni. Pot cheese is basically fresher, smoother ricotta and used to come in little baskets from our local deli. I've substituted ricotta in the lean years where I didn't have a good Italian deli, but lately our Shop-Rite deli has been supplying! Happy Easter!
For the pastry, the water amount was WAY off. This only used 1/4 to 1/2 cup of water. Any more would have turned the dough into soup. I used my 13 by 9 pan plus a loaf pan, which worked well. I also layered my cheese slices with the prosciutto and the sopresata before dicing, which helped keep both meats and cheeses from stocking together in big clumps. But I love this recipe! Delicious for the Easter morning church choir potluck between services.
I cheat and use 4 frozen pie crust. I also…..shhhhh… rinse the cubed meat to cut the salt a tad. Comes out just like it should. Cut portions freeze well.
Sara, all those substitutions means you didn't make this recipe.