Why You’ll Love This Recipe
- Iconic Italian Dessert: Pastiera is a classic Easter dessert, offering a taste of Italy’s rich culinary traditions.
- Creamy & Flavorful: The combination of ricotta cheese, citrus zest, and wheat berries creates a unique, creamy, and not-too-sweet filling.
- Perfect for Special Occasions: This pie is perfect for Easter or any celebration, bringing both beauty and flavor to your table.
Ingredients
For the Pie Filling:
- 1 ⅛ cups cooked wheat berries
- ¾ cup milk
- 2 tablespoons unsalted butter
- Zest of 2 medium lemons, divided
- 1 (15-ounce) container sheep’s milk ricotta cheese
- 1 ¾ cups white sugar
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons orange flower water, divided
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 ounces candied orange peel, diced
For the Crust:
- 1 (14.1-ounce) package double-crust pie pastry, thawed
- 1 large egg, lightly beaten (for brushing)
- 1 tablespoon confectioners’ sugar (for dusting)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
1. Cook the Wheat Berry Mixture:
- In a saucepan over medium heat, combine cooked wheat berries, milk, butter, and the zest of 1 lemon. Cook, stirring often, until the mixture becomes creamy, about 10 minutes. Remove from heat and let it cool.
2. Preheat the Oven:
- Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan or aluminum pan and line with one of the pastry crusts.
3. Prepare the Filling:
- In a food processor, combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and cinnamon. Process until smooth.
- Add the remaining lemon zest and diced candied orange peel, then fold in the cooled wheat berry mixture.
4. Assemble the Pie:
- Pour the prepared filling into the lined pie crust.
- Roll out the remaining pastry crust and cut it into ½-inch wide strips. Arrange the strips over the top of the pie in a lattice pattern. Brush the lattice crust with the lightly beaten egg.
5. Bake the Pie:
- Bake in the preheated oven for about 1 hour, or until the filling is set and the top is lightly browned.
- Remove from the oven and let the pie cool for about 30 minutes on a wire rack.
6. Serve:
- Once cooled, carefully remove the pie from the pan and place it on a serving plate.
- Dust with confectioners’ sugar and serve.
Servings and Timing
- Servings: 8
- Preparation Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours (including cooling time)
Variations
- Lemon Zest: Add more lemon zest to intensify the citrus flavor, or mix in some lemon juice for a more tangy bite.
- Candied Fruits: If you don’t have candied orange peel, you can use candied lemon peel or a combination of dried fruits.
- Gluten-Free Crust: You can use a gluten-free pie crust if desired.
Storage/Reheating
- Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
- Reheating: If you’d like to serve it warm, reheat the pie in the oven at 350°F (175°C) for about 10 minutes.
FAQs
Can I use regular ricotta cheese instead of sheep’s milk ricotta?
Yes, you can use regular ricotta, but sheep’s milk ricotta gives it a richer flavor.
How do I know when the pie is done baking?
The pie is done when the top is lightly golden brown, and the filling has set and is no longer jiggly.
Can I freeze Pastiera?
Yes, you can freeze the pie before dusting with powdered sugar. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I make this pie ahead of time?
Absolutely! Pastiera is often made a day or two in advance to allow the flavors to develop.
Conclusion
Pastiera is a beautiful and delicious Italian Easter pie that combines the flavors of creamy ricotta, tangy citrus, and sweet wheat berries. With a flaky crust and a rich, flavorful filling, it’s sure to be a crowd-pleaser at any special occasion. Whether you’re celebrating Easter or just looking for a delightful dessert, this traditional pie is a perfect choice.
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Pastiera (Italian Easter Pie)
- Total Time: 2 hours (including cooling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Pastiera is a traditional Italian Easter dessert, beloved for its rich, creamy filling made with cooked wheat berries, sheep’s milk ricotta, lemon zest, and candied fruit. This dessert offers a delicate blend of textures and flavors, with a buttery pie crust enveloping a sweet and savory filling. Pastiera is perfect for Easter or any special occasion, bringing both beauty and flavor to the table.
Ingredients
For the Pie Filling:
- 1 ⅛ cups cooked wheat berries
- ¾ cup milk
- 2 tablespoons unsalted butter
- Zest of 2 medium lemons, divided
- 1 (15-ounce) container sheep’s milk ricotta cheese
- 1 ¾ cups white sugar
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons orange flower water, divided
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 ounces candied orange peel, diced
For the Crust:
- 1 (14.1-ounce) package double-crust pie pastry, thawed
- 1 large egg, lightly beaten (for brushing)
- 1 tablespoon confectioners’ sugar (for dusting)
Instructions
-
Cook the Wheat Berry Mixture:
In a saucepan over medium heat, combine cooked wheat berries, milk, butter, and the zest of 1 lemon. Cook, stirring often, until the mixture becomes creamy, about 10 minutes. Remove from heat and let it cool. -
Preheat the Oven:
Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan or aluminum pan and line it with one of the pastry crusts. -
Prepare the Filling:
In a food processor, combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and cinnamon. Process until smooth.
Add the remaining lemon zest and diced candied orange peel, then fold in the cooled wheat berry mixture. -
Assemble the Pie:
Pour the prepared filling into the lined pie crust.
Roll out the remaining pastry crust and cut it into ½-inch wide strips. Arrange the strips over the top of the pie in a lattice pattern. Brush the lattice crust with the lightly beaten egg. -
Bake the Pie:
Bake in the preheated oven for about 1 hour, or until the filling is set and the top is lightly browned.
Remove from the oven and let the pie cool for about 30 minutes on a wire rack. -
Serve:
Once cooled, carefully remove the pie from the pan and transfer it to a serving plate.
Dust with confectioners’ sugar and serve.
Notes
Variations:
- Lemon Zest: Add more lemon zest for a more intense citrus flavor, or mix in some lemon juice for a tangy bite.
- Candied Fruits: If candied orange peel is unavailable, you can use candied lemon peel or a combination of dried fruits.
- Gluten-Free Crust: You can use a gluten-free pie crust if desired.
Storage/Reheating:
- Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
- Reheating: If you’d like to serve it warm, reheat the pie in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
