Chef John’s Italian Easter Pie (Pizza Rustica)

1. 1

   To make the crust: In a large bowl, combine flour, salt, butter, and olive oil. Cut the butter into the flour with a pastry cutter or your fingertips until it looks like coarse crumbs. Make a well in the center of the flour mixture; pour the egg into the well and mix with a fork until the egg is incorporated, about 1 minute. Add cold water and briefly mix with a fork. Switch to your hands and press the mixture into a ball. If it seems dry, sprinkle in more water, 1 teaspoon at a time, until the dough comes together.

2. 2

   Move the dough to a work surface and press it into a disk. Wrap it in plastic wrap and refrigerate to rest for at least 1 hour.

3. 3

   Make the filling while the dough rests: In a large bowl, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni. Mix thoroughly until extremely well combined; do not worry about overmixing. Cover and refrigerate until needed.

4. 4

   Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust it with flour.

5. 5

   Place the dough on a lightly floured surface. Cut off 1/3 of the dough and set it aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle about 1/8 inch thick. Roll the dough onto the rolling pin and transfer it to the prepared pan. Tuck the dough into the bottom and up the sides of the pan without stretching it. Trim any excess dough, dampen it with water, and use it to patch where needed.

6. 6

   Spoon the filling into the pan, press it firmly into the edges to eliminate air pockets, and smooth the top.

7. 7

   Roll the remaining dough into a circle slightly wider than the pan. Roll it onto the rolling pin and transfer it to the pan. Adjust the top crust and press to seal it to the side edges.

8. 8

   In a small bowl, mix the egg and water to make the egg wash.

9. 9

   Brush the egg wash over the top of the dough to moisten the entire surface. Trim off any excess dough if desired. Fold the side dough from the pan edges down onto the top crust and crimp the edges with your fingertips until fully sealed. Brush with egg wash again.

10. 10

    Place the pan in the center of the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until the top crust is a beautiful golden brown, about 1 hour 15 minutes.

11. 11

    Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

• Calories 295.54 kcal Moderate
• Protein 4.68 g Low Source
• Carbs 30.12 g Moderate
• Total Fat 16.24 g High
• Saturated Fat 8.65 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 53.22 mg Moderate
• Sodium 22.91 mg Low Source
• Fiber 1.34 g Low Source
• Sugar 0.02 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 3.39 mg Low Source
• Iron 2.06 mg Moderate
• Potassium 3.28 mg Low Source
• Vitamin A 11.9 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.38 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten