Italian Easter Pie

Isabella

This Italian Easter Pie is a rich and savory holiday centerpiece filled with sweet Italian sausage, cured meats, and creamy cheeses, all wrapped in a flaky homemade crust. Inspired by traditional Southern Italian recipes, this hearty pie is perfect for Easter brunch or dinner and tastes even better after resting.

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Prep Time 45

Cook Time 50

Total Time 1 35

Servings: 12 slices

Course: Brunch, Dinner, Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

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.

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.

Notes

Drain ricotta and basket cheese thoroughly to prevent excess moisture. Use freshly grated cheese for better melting. For added flavor, mix in chopped parsley or a pinch of red pepper flakes. The pie can be baked a day ahead and refrigerated — flavors deepen overnight.