EASTER PIE

Italian Easter Pie, often referred to as Pizza Rustica or Italian Easter meat pie, is a beloved dish rich in flavors and history. Traditionally prepared to commemorate the end of Lent, this hearty pie is a delightful centerpiece for Easter celebrations, particularly enjoyed at noon the day before the holiday. This recipe features an array of savory Italian meats and a variety of cheeses, creating a satisfying dish that embodies the spirit of family gatherings.

Ingredients Overview

For the Flaky Pie Dough

• All-Purpose Flour: 2½ cups (312.5 g) – the foundation of our crust, providing structure.
• Granulated Sugar: 2 tablespoons – a hint of sweetness to balance the flavors.
• Salt: 1 teaspoon – enhances all the ingredients and brings out their natural flavors.
• Unsalted Butter: 13 tablespoons, cold and cut into ¼-inch cubes – for a rich, flaky texture.
• Vegetable Shortening: 7 tablespoons, cold and cut into pieces – contributes to the pie’s tenderness.
• Ice Water: 4 to 5 tablespoons – helps bind the dough without melting the fats.

For the Savory Filling

• Sweet Italian Sausage: 8 ounces (226.8 g) – adds a rich, savory flavor.
• Sweet Onion: 1 small, finely chopped – for a mild, aromatic sweetness.
• Pepperoni: 4 ounces (113.4 g), chopped – a classic Italian salami for an extra kick.
• Hard Salami: 4 ounces (113.4 g), chopped – enhances the meaty texture and flavor.
• Prosciutto: 4 ounces (113.4 g), chopped – a delicate, flavorful addition.
• Fresh Basket Cheese: 1 pound (453.59 g), drained and cut into bite-size pieces – provides a mild, creamy element.
• Ricotta Cheese: 1 pound (453.59 g), drained – adds richness and moisture.
• Mozzarella Cheese: 4 ounces (113.4 g), shredded (about 1 cup) – brings a gooey texture when melted.
• Provolone Cheese: 4 ounces (113.4 g), shredded (about 1 cup) – adds a tangy depth.
• Grated Parmesan Cheese: ¼ cup (25 g) – for a sharp, nutty flavor.
• Eggs: 3, lightly beaten – binds the filling together.
• Freshly Grated Black Pepper: to taste – for seasoning.

For the Egg Wash

• Egg Yolk: 1 – gives the crust a beautiful golden color.
• Heavy Cream: 1 tablespoon – enriches the egg wash for a shiny finish.

Step-by-Step Instructions

Crafting the Perfect Pie Crust

1. Combine Dry Ingredients: Begin by adding the all-purpose flour, salt, and sugar to the bowl of a food processor. Pulse the mixture several times to ensure even distribution.
2. Incorporate Fats: Evenly scatter the cold butter cubes over the flour mixture. Gently toss to coat. Using short pulses (about five 1-second pulses), cut the butter into the flour until the mixture resembles coarse cornmeal, with bits of butter no larger than small peas.
3. Add Shortening: Introduce the cold vegetable shortening to the mixture. Continue pulsing for an additional four times, ensuring everything is well combined.
4. Bring Dough Together: Transfer the flour mixture to a medium-sized bowl. Sprinkle 4 tablespoons of ice water over it. Using a rubber spatula, mix gently, pressing down on the dough with the broad side of the spatula until it starts to come together. If the dough remains crumbly, add up to 1 tablespoon more ice water as needed.
5. Form and Chill Dough: Shape the dough into two balls—one slightly larger than the other. Flatten each into 4-inch-wide disks. Lightly dust with flour, wrap in plastic, and refrigerate for at least 30 minutes to firm up.

Preparing the Savory Filling

6. Cook the Sausage: While the dough chills, heat a large sauté pan over medium heat. Add the sweet Italian sausage, breaking it into bite-sized pieces as it cooks. Continue cooking until the sausage is browned and no longer pink, about 5-7 minutes. In the last few minutes, add the finely chopped onion, cooking until softened.
7. Mix the Filling: Using a slotted spoon, transfer the sausage and onions to a large mixing bowl. To this bowl, add the chopped pepperoni, hard salami, prosciutto, and all the cheeses (basket, ricotta, mozzarella, provolone, and Parmesan). Gently mix until all ingredients are well incorporated.

Assembling the Pie

8. Roll Out the Dough: On a lightly floured surface, take the smaller piece of chilled dough and roll it out into a circle about ⅛-inch thick. Carefully transfer this dough to a 10-inch pie plate or a 9-inch deep-dish pie plate, ensuring it fits snugly.
9. Fill the Crust: Spoon the filling into the lined pie plate, pressing down to pack it tightly. Mound the filling slightly in the center.
10. Top the Pie: Roll out the larger dough piece and place it over the filling. Trim the top and bottom edges to ½ inch beyond the pan’s edge. Fold the excess dough underneath itself so that the edges are flush with the pan lip. Create a decorative edge by fluting it or pressing it with a fork to seal.
11. Vent and Brush: Cut four slits in the top crust to allow steam to escape. In a small bowl, whisk together the egg yolk and heavy cream. Brush this mixture over the crust for a beautiful, golden finish.

Baking the Pie

12. Bake: Preheat your oven to 350°F (175°C). Place the pie in the preheated oven and bake for approximately 50 minutes or until the crust is golden brown and the cheese is bubbling through the slits.
13. Rest Before Serving: Once baked, remove the pie from the oven and allow it to rest for at least 30 minutes before slicing. This resting time helps the filling set, making it easier to cut clean slices.

Storage and Serving Suggestions

Leftover pie can be stored in the refrigerator, tightly wrapped. Serve warm or at room temperature for a delicious meal or snack. This Italian Easter Pie is not only a festive dish but also a hearty option for gatherings, making it a perfect choice for any occasion.

Italian Easter Pie Recipe

Yield: 10 to 12 Servings

Prep Time: 1 Hour

Cook Time: 50 Minutes

Resting Time: 30 Minutes

Total Time: 2 Hours

This traditional Italian meat pie is perfect for celebrating Easter and is often served at noon on the day before the holiday.

Ingredients

For the Flaky Pie Dough

• 2½ cups (312.5 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 13 tablespoons unsalted butter, cold, cut into ¼-inch cubes
• 7 tablespoons vegetable shortening, cold, cut into pieces
• 4 to 5 tablespoons ice water

For the Savory Filling

• 8 ounces (226.8 g) sweet Italian sausage
• 1 small sweet onion, finely chopped
• 4 ounces (113.4 g) pepperoni, chopped
• 4 ounces (113.4 g) hard salami, chopped
• 4 ounces (113.4 g) prosciutto, chopped
• 1 pound (453.59 g) fresh basket cheese, drained and cut into bite-size pieces
• 1 pound (453.59 g) ricotta cheese, drained
• 4 ounces (113.4 g) mozzarella cheese, shredded (about 1 cup)
• 4 ounces (113.4 g) provolone cheese, shredded (about 1 cup)
• ¼ cup (25 g) grated Parmesan cheese
• 3 eggs, lightly beaten with a fork
• Freshly grated black pepper

For the Egg Wash

• 1 egg yolk
• 1 tablespoon heavy cream

Instructions

1. Prepare the Pie Crust: In a food processor, blend flour, sugar, and salt. Add butter and shortening, pulse until crumbly. Mix in ice water until dough forms. Divide into two balls, flatten, wrap in plastic, and chill for 30 minutes.
2. Cook the Filling: Brown sausage in a skillet, adding onions until softened. Mix with other filling ingredients in a bowl.
3. Assemble the Pie: Roll out the smaller dough piece and place it in a pie plate. Fill with the meat and cheese mixture. Roll out the larger dough piece, cover the filling, and seal the edges. Cut slits for steam.
4. Bake: Brush with egg wash and bake at 350°F (175°C) for 50 minutes until golden. Let cool for 30 minutes before slicing.

Nutritional Information (per serving)

• Calories: 656 kcal
• Carbohydrates: 26 g
• Protein: 31 g
• Fat: 61 g
• Saturated Fat: 30 g
• Cholesterol: 204 mg
• Sodium: 1028 mg
• Potassium: 305 mg
• Sugar: 3 g
• Vitamin A: 1190 IU