Italian Easter Pie

Italian Easter Pie

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Are you ready for an Italian culinary adventure that will make your taste buds dance with joy? Get ready to experience the magic of Italian Easter Pie, a beloved tradition known as Pizza Rustica in some circles. This hearty dish is a celebration of Italian flavors, bringing together a medley of meats and cheeses that will leave you craving more.

The Italian Easter Pie Tradition

Picture this: it’s the day before Easter, and households across Italy are bustling with activity as families prepare for the grand feast to mark the end of Lent. And what better way to break the fast than with a slice of Italian Easter Pie? This pie isn’t just any ordinary pie; it’s a symbol of abundance and indulgence, packed with the finest Italian meats and cheeses.

Unveiling the Secret Ingredient: Basket Cheese

Now, let’s talk about the star of the show: basket cheese. This elusive ingredient is a must-have for authentic Italian Easter Pie. Made and molded inside a plastic basket, hence the name, basket cheese is a delicacy with a soft, mild flavor reminiscent of ricotta and mozzarella. While it may be challenging to find outside the Easter season, fear not! You can substitute it with any other soft, mild cheese of your choice.

Mastering the Art of Pie Making

Before we dive into the recipe, let’s talk about pie crust. A good crust is the foundation of any great pie, and Italian Easter Pie is no exception. With our foolproof pie crust recipe, you’ll achieve buttery, flaky perfection every time. And when it comes to filling the pie, don’t hold back! Pack it full of Italian sausage, pepperoni, salami, prosciutto, and, of course, plenty of cheese.

Italian Easter Pie

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Course: MainCuisine: Italian


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The Ultimate Italian Easter Pie Recipe:


  • For the 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 Pie 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


  • Prepare the Pie Dough: In a food processor, combine flour, salt, and sugar. Add cold butter and shortening, pulsing until mixture resembles coarse cornmeal. Gradually add ice water, pulsing until dough comes together. Divide dough into two disks, wrap in plastic, and chill for 30 minutes.
  • Preheat oven to 350°F (175°C).
  • Prepare the Filling: Brown sausage in a large sauté pan over medium heat. Add onions and cook until translucent. Transfer sausage and onions to a large mixing bowl. Add remaining filling ingredients and mix well.
  • Roll out the Dough: On a lightly floured surface, roll out one disk of dough into a circle. Transfer to a pie plate.
  • Fill the Pie: Pack filling tightly into the pie dish, mounding slightly in the center. Cover with remaining dough, sealing the edges. Cut slits in the top crust.
  • Brush with Egg Wash: In a small bowl, beat together egg yolk and heavy cream. Brush over the top crust.
  • Bake: Bake pie until crust is golden brown and cheese is bubbling, about 50 minutes.
  • Serve: Allow pie to cool for at least 30 minutes before serving. Refrigerate any leftovers.

Nutrition Facts

  • Calories: 658kcal
  • Carbohydrates: 26g
  • Protein: 31g
  • Fat: 61g

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