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
