Easter Meat Pie

🥧 Italian Meat and Cheese Pie (Pizza Rustica)

This Italian Meat and Cheese Pie, also known as Pizza Rustica, is a rich and savory dish made with creamy ricotta, flavorful cured meats, and melty mozzarella all encased in a buttery homemade crust. It's the ultimate make-ahead centerpiece for holidays, brunches, or family gatherings.

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🛒 Ingredients

🥧 For the Pie Crust

• 2½ cups all-purpose flour

• ½ tsp salt

• 1 cup unsalted butter, frozen and diced

• ½ cup ice water

🍖 For the Meat & Cheese Filling

• 32 oz whole milk ricotta cheese

• 6 large eggs

• 16 oz diced ham

• 8 oz salami, chopped into quarters

• 8 oz bacon, cooked and chopped

• 2 cups shredded mozzarella cheese

• ¼ tsp ground nutmeg

🥚 For Finishing

• 1 large egg

• 1 tbsp water

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👨‍🍳 Instructions

1. Make the Pie Dough

1. In a food processor, pulse together the flour, salt, and frozen butter until the mixture resembles coarse crumbs.

2. Slowly add ice water, 1 tbsp at a time, pulsing until tiny crumbles form (do not overmix into a ball).

3. Transfer to plastic wrap, press into a dough ball quickly, and divide into two discs:

   • One disc with ⅔ of the dough (for the base)

   • One disc with ⅓ of the dough (for the top)

4. Wrap both in plastic and refrigerate for at least 4 hours.

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2. Prepare the Pie Crust

1. Roll out the larger dough disc on a floured surface to about ¼-inch thickness.

2. Gently press it into a 9-inch springform pan, covering the bottom and sides.

3. Place the pan with the crust in the refrigerator while preparing the filling.

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3. Make the Filling

1. Preheat oven to 350°F (175°C).

2. In a large bowl, combine:

   • Ricotta

   • Eggs

   • Ham

   • Salami

   • Cooked bacon

   • Mozzarella cheese

   • Ground nutmeg

3. Mix until fully combined and smooth.

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4. Assemble the Pie

1. Pour the filling into the chilled crust.

2. Roll out the remaining dough disc to cover the top.

3. Lay the crust over the filling, then press the edges together with a fork to seal.

4. Whisk together the egg and water, and brush it over the top crust.

5. Cut two 2-inch slits in the center of the pie to vent steam.

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5. Bake

1. Bake the pie for 70–80 minutes, or until golden brown and set in the center.

2. If the top begins to brown too quickly, tent with foil.

3. Let cool for at least 30 minutes before slicing.

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📌 Notes & Tips

• 🧊 Make Ahead: This pie can be made a day ahead and refrigerated. It slices even better when slightly chilled.

• 🧀 Cheese Variations: Add provolone or fontina for a bolder flavor.

• 🍖 Meat Swaps: Use prosciutto, mortadella, or soppressata for more traditional flair.

• 🥶 Freezer-Friendly: Wrap slices or the whole cooled pie tightly in foil and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.

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🍽 Serving Suggestions

Serve warm or at room temperature with:

• A crisp green salad

• Roasted vegetables

• A glass of Chianti or a dry white wine

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🧊 Storage Instructions

• Refrigerate: Covered, for up to 5 days.

• Freeze: Wrap well and freeze for 2 months. Thaw in the fridge and reheat at 350°F until hot.