1/8 Photos of Italian Easter Pie /Pizza Rustica (Aka "Ham Pie")
1 hr 35 mins
There are as many variations of this traditional dish as there are names for it (Pizza Rustica, Carnival Pie, Easter Pie and Ham Pie are just a few.) Some versions include hard boiled eggs in the filling along with the meat and cheeses, this one does not. Here is my family's version which I still make every Easter. The pastry we've always used for the crust is more like a bread dough (yeast risen), however your favorite pie crust recipe may be used as well. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust. Note: The 2nd ingredient for the yeast dough crust should be leaf lard (or butter). Recipezaar will not accept the correction and insists on listing it as "leaves lard".
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Units: US | Metric
- 1 pastry for double-crust pie, 10 inch (or you can make the "yeast dough pie crust ")
Yeast Dough Crust
- 3 1/4 cups flour
- 1 1/2 tablespoons leaves lard or 1 1/2 tablespoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (1/4 ounce) envelope yeast
- 1 cup water
- 2 lbs sweet Italian sausage links
- 1/4 lb prosciutto, chopped
- 1/2 lb cooked ham, diced
- 2 lbs ricotta cheese
- 12 ounces mozzarella cheese, diced
- 5 eggs
- 1 tablespoon chopped fresh Italian parsley (flat leaf)
- 1/4 cup freshly grated romano cheese or 1/4 cup parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1Directions for making and using the yeast dough crust: In a cup, mix yeast and warm water together.
- 2Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture.
- 3Work together well until dough forms, continue working the dough until it is elastic and smooth.
- 4Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume.
- 5When dough has risen, cut into 2 pieces.
- 6Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan.
- 7Preheat oven to 375°F.
- 8Prepare filling as described below (steps #19 to #22).
- 9After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed.
- 10If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge.
- 11(I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) Directions for using a regular pie crust dough: Preheat oven to 400°F.
- 12Prepare pastry and line a 10 inch pie pan.
- 13Prick dough with a fork, and sprinkle with a bit of flour.
- 14Prepare filling as described below (steps #19 to #22).
- 15Pour mixture into pastry lined pie tin and cover with top crust.
- 16Leave about a 1/2 to 3/4-inch overhang.
- 17Fold dough under and back, and flute edge.
- 18Cut slits in top crust to allow steam to escape.
- 19Directions for making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 Tablespoons of water.
- 20In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition.
- 21Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture.
- 22Blend well.
- 23Fill dough lined pan with mixture.
- 24Directions for Baking: For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more.
- 25Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- 26Pie can be served either warm or cold.
- 27Slices can be reheated in the microwave.
- 28For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes.
- 29Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled.
- 30Pie can be served either warm or cold.
- 31Slices can be reheated in the microwave.
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Nutritional Facts for Italian Easter Pie /Pizza Rustica (Aka "Ham Pie")
Serving Size: 1 (369 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1295.5
- Calories from Fat 742
- Total Fat 82.5 g
- Saturated Fat 34.1 g
- Cholesterol 304.3 mg
- Sodium 2181.4 mg
- Total Carbohydrate 70.1 g
- Dietary Fiber 2.5 g
- Sugars 2.0 g
- Protein 64.8 g
The following items or measurements are not included: