Italian Easter Pie is the ultimate savory centerpiece for your holiday table — rich with cured meats, creamy cheeses, and wrapped in a flaky, buttery crust. If you’re searching for an authentic, crowd-pleasing dish that feels festive yet comforting, this traditional Italian Easter Pie delivers on every level.
Loaded with sweet Italian sausage, pepperoni, salami, prosciutto, ricotta, and basket cheese, this pie is hearty, indulgent, and deeply satisfying. It’s the kind of recipe that makes guests pause after the first bite and ask for seconds. Whether served at Easter brunch or as part of a celebratory dinner, this pie blends rustic Italian tradition with impressive presentation — and it’s easier to make than you might think.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Authentic Flavor – Inspired by traditional Southern Italian Easter pies packed with cured meats and rich cheeses.
- Perfect for Celebrations – Ideal for Easter brunch, family gatherings, or special Sunday dinners.
- Balanced & Hearty – Savory sausage, salty prosciutto, and creamy ricotta create a perfectly layered bite.
- Make-Ahead Friendly – Tastes even better after resting, making holiday prep easier.
- Golden, Flaky Crust – A homemade butter-shortening crust provides structure and irresistible texture.
- Impressive Yet Simple – Looks bakery-worthy but uses approachable ingredients and clear techniques.
Unlike versions that turn dense or greasy, this recipe carefully balances moisture and richness. Draining the cheeses and properly chilling the dough ensures a pie that slices beautifully without becoming soggy.
Ingredients Needed
To keep things organized, here’s everything you’ll need for this Italian Easter Pie, grouped by component.
For the Homemade Pie Dough
- 2½ cups (312.5 g) all-purpose flour – Spoon and level for accuracy.
- 2 tablespoons granulated sugar – Adds subtle flavor and enhances browning.
- 1 teaspoon salt – Balances richness.
- 13 tablespoons unsalted butter, cold and cubed – Cold butter creates flaky layers.
- 7 tablespoons vegetable shortening, cold – Adds tenderness and structure.
- 4 to 5 tablespoons ice water – Keeps fat cold and dough cohesive.
For the Savory Pie Filling
- 8 ounces sweet Italian sausage – Removed from casing if needed.
- 1 small sweet onion, finely diced – Builds aromatic flavor.
- 4 ounces pepperoni, chopped – Adds spice and depth.
- 4 ounces hard salami, chopped – Contributes firm texture.
- 4 ounces prosciutto, chopped – Delivers delicate saltiness.
- 1 pound fresh basket cheese, drained and cubed – Traditional ingredient for authentic texture.
- 1 pound ricotta cheese, well drained – Ensures creamy but firm consistency.
- 4 ounces mozzarella cheese, shredded – Melts beautifully.
- 4 ounces provolone cheese, shredded – Adds mild sharpness.
- ¼ cup grated Parmesan cheese – Enhances umami flavor.
- 3 large eggs, lightly beaten – Bind the filling together.
- Freshly grated black pepper – To taste.
For the Egg Wash
- 1 egg yolk
- 1 tablespoon heavy cream
This mixture gives the crust its glossy, golden finish.
How to Make Italian Easter Pie
1. Prepare the Pie Dough
In a food processor, combine flour, sugar, and salt. Pulse briefly to distribute evenly.
Scatter the cold butter cubes over the flour mixture and pulse in short bursts until the butter pieces resemble small peas. This step creates flaky layers.
Add the shortening and pulse again until the mixture resembles coarse crumbs. The mixture should look pale yellow and crumbly.
Transfer to a mixing bowl. Drizzle 4 tablespoons of ice water over the flour mixture. Using a rubber spatula, gently fold and press the dough together. Add additional water (1 tablespoon at a time) only if needed. The dough should hold together when pressed but not feel sticky.
Divide into two portions — one slightly larger for the bottom crust. Shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and keeps the fats solid, ensuring a tender crust.
2. Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough chills.
3. Cook the Sausage and Onion
Heat a large sauté pan over medium heat. Add the sweet Italian sausage, breaking it into small pieces as it cooks.
Cook until fully browned and no pink remains. During the last few minutes, stir in the chopped onion. Cook until the onion becomes soft and translucent — this step builds a foundational flavor base.
Using a slotted spoon, transfer the sausage mixture to a large bowl, leaving excess grease behind.
4. Prepare the Filling
To the bowl with sausage and onion, add:
- Pepperoni
- Salami
- Prosciutto
- Basket cheese
- Ricotta
- Mozzarella
- Provolone
- Parmesan
- Beaten eggs
- Black pepper
Mix thoroughly until evenly combined. The filling should be thick and substantial.
5. Roll Out the Bottom Crust
On a lightly floured surface, roll the smaller dough disk into a circle about ⅛-inch thick.
Carefully transfer to a 10-inch standard pie plate or 9-inch deep-dish pie plate. Gently press into corners without stretching the dough.
6. Fill and Shape
Spoon the filling into the prepared crust. Press down firmly to eliminate air pockets and slightly mound the center — this prevents sinking during baking.
Roll out the remaining dough and place over the top.
Trim edges to about ½ inch beyond the rim. Fold the excess dough under itself and crimp or flute the edges to seal securely.
Cut four small slits in the top crust to allow steam to escape.
7. Apply Egg Wash
Whisk together egg yolk and heavy cream. Brush evenly over the top crust and edges for a glossy, golden finish.
8. Bake
Place the pie on the center rack and bake for approximately 50 minutes, or until:
- The crust is deeply golden
- Cheese bubbles gently through the slits
- The center feels firm when lightly pressed
If browning too quickly, tent loosely with foil.
9. Rest Before Serving
Allow the pie to cool for at least 30 minutes before slicing. This resting period allows the filling to set and ensures clean slices.
Serving and Storage Tips
Serving Ideas
- Serve warm or at room temperature.
- Pair with a crisp arugula salad dressed with lemon vinaigrette.
- Garnish with fresh parsley or basil for color contrast.
- Offer alongside roasted vegetables or marinated olives for a complete Easter spread.
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheating: Warm in a 300°F oven for 15–20 minutes for best texture.
Helpful Notes
- Drain ricotta and basket cheese thoroughly to prevent soggy filling.
- Use freshly grated cheese for better melting and flavor.
- Allow the pie to fully cool before refrigerating to avoid condensation.
- For extra flavor, add chopped parsley or a pinch of red pepper flakes.
- If making ahead, bake the day before serving — flavors deepen overnight.
Conclusion
This Italian Easter Pie combines tradition, bold flavors, and beautiful presentation into one unforgettable holiday dish. With its flaky homemade crust and rich, savory filling, it’s the kind of recipe that turns a simple gathering into a celebration.
The balance of cured meats and creamy cheeses makes every bite indulgent yet harmonious. Plus, its make-ahead convenience takes the stress out of holiday cooking.
If you tried this recipe, please leave a comment and a star rating below — your feedback helps others and means so much!
Did you add your own twist? Extra herbs? Different cheeses? Let us know!
And don’t forget to share this Italian Easter Pie on Pinterest or Facebook so others can enjoy it too.
Frequently Asked Questions (FAQ)
Can I make Italian Easter Pie ahead of time?
Yes. It can be baked a day in advance and stored in the refrigerator. Bring to room temperature before serving.
Can I substitute basket cheese?
If basket cheese isn’t available, you can substitute with farmer’s cheese or additional mozzarella. Just make sure it’s well drained.
How do I prevent a soggy crust?
Drain all cheeses thoroughly and avoid adding excess moisture. Also ensure the bottom crust is properly chilled before baking.
Is Italian Easter Pie freezer-friendly?
Absolutely. Wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Can I make this gluten-free?
Yes. Simply replace the pie crust with a gluten-free alternative. The filling itself contains no flour.
Italian Easter Pie
Ingredients
Method
- In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until pea-sized pieces form. Add shortening and pulse until crumbly. Transfer to a bowl and mix in ice water gradually until dough holds together. Divide into two disks, wrap, and refrigerate 30 minutes.
- Preheat oven to 175°C (350°F).
- Cook sausage in a sauté pan over medium heat, breaking into small pieces. Add onion during the last few minutes and cook until soft. Transfer to a bowl, leaving excess grease behind.
- Add pepperoni, salami, prosciutto, basket cheese, ricotta, mozzarella, provolone, Parmesan, beaten eggs, and black pepper to the sausage mixture. Mix thoroughly.
- Roll out the larger dough disk to ⅛-inch thickness and line a 10-inch pie plate. Press gently into place.
- Fill with the meat and cheese mixture, pressing down firmly and slightly mounding the center.
- Roll out remaining dough and place over filling. Trim edges, fold under, and crimp to seal. Cut four small slits in the top crust.
- Whisk egg yolk and heavy cream. Brush over crust evenly.
- Bake for about 50 minutes until deeply golden and set in the center. Tent loosely with foil if browning too quickly.
- Cool for at least 30 minutes before slicing to allow filling to set properly.