This is a classic Italian savory pie made with ricotta, cheese, and cold meats. It might be one of my favorite things to eat, ever. 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.
For the dough:
- 2 cups (280g) all-purpose flour
- 1/4 cup (50g) sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) butter, diced and cold
- 2 eggs
- 1 pound (450g) ricotta cheese
- 3 eggs, at room temperature
- 1 tablespoon olive oil
- 1/3 cup grated parmesan cheese
- 1/2 cup chopped salami or pepperoni (or a mix of both)
- 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 dish with a removable bottom, about 3-inches tall.
For the dough:
- Process flour, sugar, salt, and baking powder a few times to mix.
- Add butter cubes and process using on/off until it is the size of peas.
- Add the eggs and process until it starts to come together. Don’t let it turn into a ball.
- By hand: follow steps 1 through 3 working everything together with your hands (or a pastry cutter) in a large bowl. Continue with step 5, below.
- Dump the shaggy mass on a clean counter and finish gathering it with your hands until it comes together. Do not work it much, the butter must be cool.
- Flatten into a disc, wrap well in plastic, and chill for at least 1 hour or up to 2 days.
- Divide the dough into two parts, one larger (about 2/3 of the amount) and one smaller (about 1/3).
- Roll out the large piece on a lightly floured counter. Keep the small part wrapped in the refrigerator.
- 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 filling:
- Mix eggs with the ricotta cheese and olive oil to mix in a large bowl.
- Add the rest of the ingredients and mix well.
- Season with salt and pepper to taste. Take into account how salty the cheeses and cold meats you use already are.
- Preheat the oven to 350°F/180°C.
- Roll out the remaining 1/3 of the dough until it's at least the diameter of the pie pan you're using.
- Cut strips (I use the pizza wheel).
- Put the filling in the pan with the cold dough and smooth the surface.
- Top with the strips, starting with the middle longer ones and pressing on the edges where they meet the bottom dough.
- Make a criss-cross pattern, patching together strips that might break or are not long enough.
- 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.
- Bake for about 60 minutes, until the dough is dry and lightly golden and the filling is puffed. It might take even longer than that.
- Serve warm or at room temperature.
- Keep leftovers refrigerated, covered.
Pie dough: we use pasta frolla, the traditional Italian 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.
Flavorings: you can add some chopped tomato or fresh herbs to add some freshness to the filling. Basil or thyme go very well with the rest of the ingredients.
- 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
Keywords: pizza rustica