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Single slice of savory ricotta lattice pie on a white plate. Striped cloth and rest of pie in the background.

Italian Pizza Rustica (savory ricotta pie)

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4 from 1 review

This is a classic Italian savory pie made with ricotta, cheese, and cold meats. The crust is amazing and slightly sweet, something that goes incredibly well with the salty filling. It's a traditional dish for Easter and a great recipe for leftovers.

  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings



For the dough:

  • 2 cups (260g) all-purpose flour
  • Scant 1/3 cup (60g) sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and diced
  • 2 eggs

For the filling:

  • 1 pound (450g) ricotta cheese
  • 3 eggs, at room temperature
  • 1 tablespoon olive oil
  • 1/3 cup grated parmesan cheese (or pecorino romano or asiago cheese)
  • 1/2 cup chopped salami or pepperoni or soppressata (or a mix)
  • 1/2 cup chopped mortadella or ham (or a mix of both)
  • 1/2 cup diced mozzarella cheese
  • 1 tablespoon chopped basil or parsley, optional
  • Salt and pepper, to taste


Have ready a 9-inch pie plate or pie dish with a removable bottom, about 3 inches tall. 

For the pie dough: 

  1. Process flour, sugar, salt and baking powder a few times to mix. Add cold butter pieces and pulse until the size of peas.
  2. Add eggs and process using on/off until beginning to come together. Do not let it become a ball. 
  3. Transfer to a floured counter and gather into a ball, without working it much. The butter must be cold and not begin to melt.
  4. Wrap in plastic and chill for at least 1 hour, or up to 2 days. 
  5. On a floured counter, roll 2/3 of the dough. 
  6. Line a 9-inch pie pan with removable bottom, being careful not to stretch the dough. Prick the bottom with a fork and chill while preparing the filling. 
  7. Preheat oven to 180ºC. 
  8. Divide the dough into two parts, one larger (about 2/3 of the amount) and one smaller (about 1/3). 
  9. Roll out the larger piece of dough on a lightly floured surface with a rolling pin. Meanwhile, keep the remaining dough (small part) wrapped in the refrigerator. 
  10. Line the pie pan making sure you don’t stretch the crust, pierce the bottom with a fork, and put it in the freezer or refrigerator while you make the filling.

For the ricotta filling: 

  1. Mix eggs with the ricotta cheese and olive oil to mix in a large bowl. 
  2. Add the rest of the ingredients and mix well. 
  3. Season with salt and pepper to taste. Take into account how salty the cheeses and cold meats you use already are. 

To assemble: 

  1. Preheat the oven to 350°F/180°C.
  2. Roll out the remaining 1/3 of the dough using a rolling pin until it's at least the diameter of the pie pan you're using. 
  3. Cut strips of dough (I use a pizza cutter or pizza wheel but you can use a large knife). Make sure the dough is cold so it'll be easier to lift the strips.
  4. Put the filling in the cold pan lined with the bottom dough and smooth the surface.
  5. Place the strips on top of the filling, starting in the middle with the long strips and pressing on the edges of the dough where it meets the bottom dough. Remove excess dough.
  6. Make a criss-cross pattern, patching together strips that might break or are not long enough. 
  7. Brush with a mixture of beaten egg and a tablespoon of milk or water if you want a shinier, deeper-colored crust. I personally don't do it but it looks nice and shiny.
  8. Bake for 50-60 minutes, until the dough is dry and lightly golden and the filling is puffed. It might take even longer. 
  9. Let cool on a cooling rack (wire rack). Serve warm or at room temperature. 
  10. Keep leftovers refrigerated, covered with plastic wrap, or in an airtight container. 


Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Pie dough: we use a slightly sweet pie crust, but you can also use a savory dough like the basic shortcrust pastry for quiche or the great flaky pie crust recipe we use for holiday pies.

Make-ahead: you can make the pie crust ahead and freeze or keep it refrigerated for several days before rolling and baking. And you can freeze the whole baked pie, always well wrapped in double plastic and foil.

You can also use a 9-inch round springform cake pan. The dough should reach about half up the sides, roughly 3 inches. 

  • Author: Paula Montenegro
  • Prep Time: 30 minutes
  • Resting time (pie dough): 60 minutes
  • Cook Time: 60 minutes
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: Italian


  • Serving Size: 1/8
  • Calories: 446
  • Sugar: 6.7 g
  • Sodium: 520.7 mg
  • Fat: 26.8 g
  • Carbohydrates: 32.9 g
  • Protein: 18.5 g
  • Cholesterol: 184.9 mg