If you have a soft spot for desserts that are rich in tradition and bursting with unique flavors, you’re going to love this Pastiera (Italian Easter Pie) Recipe. This iconic Italian tart is a harmonious blend of creamy ricotta, tender wheat berries, and fragrant hints of citrus and orange blossom, making every bite a celebration of spring and family togetherness. It’s a dessert that not only tastes divine but also feels like a warm hug from southern Italy’s culinary heritage.
Ingredients You’ll Need
This Pastiera (Italian Easter Pie) Recipe calls for simple, wholesome ingredients, each playing a crucial part in crafting the perfect balance of texture and flavor. From creamy ricotta to the delicate aroma of orange flower water, these essentials bring this traditional pie to life in a way that’s truly special.
- 1 â…› cups cooked wheat berries: Adds a delightful chewy texture and nutty flavor that makes this pie truly unique.
- ¾ cup milk: Helps create a creamy consistency when cooking the wheat berries.
- 2 tablespoons unsalted butter: Enriches the wheat berry mixture with a velvety smoothness.
- Zest of 2 medium lemons, divided: Provides a bright and fresh citrus note that lifts the whole dessert.
- 1 (15-ounce) container sheep’s milk ricotta cheese: The heart of the filling, adding richness and creamy texture.
- 1 ¾ cups white sugar: Balances the tartness and gives sweetness to the filling.
- 2 large eggs: Bind the filling together with silky smoothness.
- 2 large egg yolks: Add extra richness and help set the filling perfectly.
- 2 tablespoons orange flower water, divided: Infuses the pie with its signature floral aroma that is simply unforgettable.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- 1 teaspoon ground cinnamon: A subtle spice that complements the citrus and ricotta beautifully.
- 4 ounces candied orange peel, diced: Bursts of sweet citrus make every bite lively and fun.
- 1 (14.1-ounce) package double-crust pie pastry, thawed: Provides the tender, flaky shell that holds all the magic inside.
- 1 large egg, lightly beaten (for brushing): Creates a gorgeous golden finish on the lattice crust.
- 1 tablespoon confectioners’ sugar (for dusting): Adds a delicate, sweet snow-like touch right before serving.
How to Make Pastiera (Italian Easter Pie) Recipe
Step 1: Cook the Wheat Berry Mixture
Start by combining your cooked wheat berries with milk, butter, and the zest from one lemon in a saucepan over medium heat. This gentle cooking process turns the wheat berries creamy and soft, melding the flavors beautifully. Stir frequently to keep the mixture smooth and prevent sticking, and once it’s thickened and perfectly creamy, remove it from the heat and let it cool to room temperature. This step is where some of the pie’s unique texture and heart come from, so don’t rush it!
Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to 400°F (200°C) and grease a 9-inch springform or aluminum pan. Lining the pan carefully with one crust from your double-crust pastry gives you the perfect base for this rich filling. Having the oven preheated ensures the pie will bake evenly and beautifully, starting right when you slide it in.
Step 3: Make the Ricotta Filling
Using a food processor, blend together the sheep’s milk ricotta, sugar, eggs, egg yolks, half of your orange flower water, vanilla, and cinnamon until silky smooth. This mixture is creamy and lightly sweet, with that hint of spice warming it up. Stir in the remaining lemon zest and the diced candied orange peel by hand, then carefully fold the cooled wheat berry mixture into the filling. It’s this combination that makes the Pastiera so indulgently flavorful and texturally interesting.
Step 4: Assemble the Pie
Pour your luscious filling into the pastry-lined pan, spreading it evenly. Roll out the remaining pastry and cut it into half-inch-wide strips to create a classic lattice design on top. This not only looks stunning but also lets the filling breathe while baking. Brush the lattice strips with the beaten egg for a shiny, golden finish.
Step 5: Bake the Pastiera
Place the pie into your preheated oven and bake for about one hour. You’ll notice the filling will set and the lattice crust will turn a beautiful light brown color. Once baked, let your pie cool completely on a wire rack for about 30 minutes; this resting time lets the flavors deepen and the filling firm up perfectly before slicing.
Step 6: Serve and Enjoy
Carefully remove the pie from the pan and transfer it onto a beautiful plate or platter. Dust with confectioners’ sugar for a sweet, delicate finish that feels festive and inviting. Now your Pastiera (Italian Easter Pie) Recipe is ready to be shared, bringing a taste of Italy’s Easter traditions right to your table.
How to Serve Pastiera (Italian Easter Pie) Recipe
Garnishes
A sprinkle of confectioners’ sugar truly brightens up each slice of this Pastiera, giving it a delicate snow-dusted look that’s simply irresistible. If you want to get creative, fresh mint leaves or thin lemon zest curls can add a fresh burst of color and contrast beautifully with the pie’s creamy hues.
Side Dishes
Because Pastiera (Italian Easter Pie) Recipe is rich and aromatic, it pairs wonderfully with lighter sides like a fresh fruit salad or a crisp green salad with a citrus vinaigrette. A cup of espresso or a glass of sweet dessert wine like Moscato also complements the pie perfectly, making your dessert experience truly complete.
Creative Ways to Present
For festive occasions, try serving Pastiera in individual ramekins topped with a tiny edible flower or a drizzle of honey to wow your guests. Another charming idea is to accompany each slice with a dollop of whipped cream lightly flavored with orange flower water, echoing the pie’s signature flavor in a different texture.
Make Ahead and Storage
Storing Leftovers
Pastiera keeps beautifully in the refrigerator for up to five days when covered tightly. Storing it well ensures the filling remains moist and the crust stays crisp enough. Just remember to let the pie come to room temperature before serving again to enjoy the full richness and aroma.
Freezing
This pie also freezes well if you want to prepare in advance. Wrap it securely in plastic wrap followed by aluminum foil to avoid freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently to preserve its delightful texture and flavors.
Reheating
To reheat Pastiera, place it in a 325°F (160°C) oven for about 15-20 minutes until warmed through. Avoid microwaving as it can make the crust soggy and the filling rubbery. Slow warming preserves the pie’s classic flaky crust and luscious filling just like fresh-baked.
FAQs
What makes this Pastiera recipe authentic?
This Pastiera (Italian Easter Pie) Recipe stays true to the traditional Neapolitan flavor profile by using key ingredients like cooked wheat berries, ricotta cheese, and orange flower water. These elements create a distinct texture and aroma that define this cherished Easter dessert.
Can I use regular ricotta cheese instead of sheep’s milk ricotta?
Yes, you can substitute regular ricotta if sheep’s milk ricotta is unavailable. The flavor will be slightly different but still delicious. Sheep’s milk ricotta has a richer, creamier taste that enhances authenticity.
Is it necessary to use orange flower water?
Orange flower water is a signature flavor of Pastiera and imparts a fragrant floral note that sets this pie apart. While optional, it’s highly recommended for capturing the traditional taste.
Can I make the pie crust from scratch?
Absolutely! While this recipe uses store-bought double-crust pastry for convenience, a homemade pie dough can add an extra touch of flakiness and personal flair.
How long does Pastiera keep fresh?
When stored properly in the refrigerator, Pastiera can remain fresh and flavorful for up to five days. Its flavors often deepen after resting, making leftovers even more enjoyable.
Final Thoughts
Making this Pastiera (Italian Easter Pie) Recipe is like inviting a little piece of Italian sunshine into your kitchen. Whether you’re celebrating a special occasion or simply craving something rich and comforting, this pie delivers with every slice. I encourage you to give it a try—you might just find it becoming your new favorite dessert that friends and family ask for again and again.
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Pastiera (Italian Easter Pie) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Pastiera is a traditional Italian Easter pie featuring a creamy filling made with ricotta cheese, cooked wheat berries, and fragrant flavors of lemon zest and orange flower water. This luscious dessert is encased in a flaky double-crust pastry lattice and baked to golden perfection, making it a festive treat for special occasions.
Ingredients
Wheat Berry Mixture
- 1 â…› cups cooked wheat berries
- ¾ cup milk
- 2 tablespoons unsalted butter
- Zest of 1 medium lemon
Filling
- 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
- Zest of 1 medium lemon
- 4 ounces candied orange peel, diced
Crust & Finishing
- 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 medium saucepan over medium heat, combine the cooked wheat berries, milk, butter, and zest of one lemon. Stir frequently as you cook until the mixture turns creamy and thickens, which takes about 10 minutes. Remove from heat and set aside to cool completely.
- Preheat the Oven: Heat your oven to 400°F (200°C). Grease a 9-inch springform or aluminum pan lightly, then line it with one of the pie crusts, pressing gently to cover the bottom and sides evenly.
- Prepare the Filling: In a food processor, blend the ricotta cheese, sugar, eggs, egg yolks, one tablespoon of orange flower water, vanilla extract, and cinnamon until the mixture is smooth and creamy. Next, add the remaining lemon zest and diced candied orange peel, then fold in the cooled wheat berry mixture carefully to combine evenly.
- Assemble the Pie: Pour the filling into the crust-lined pan, smoothing the top with a spatula. Roll out the remaining pie crust and cut into half-inch-wide strips. Arrange the strips in a lattice pattern over the top of the filling. Brush the lattice with the lightly beaten egg to ensure a golden, shiny finish.
- Bake the Pie: Place the pie in the preheated oven and bake for about 1 hour, or until the filling is set and the top turns a light golden brown. Remove the pie and let it cool on a wire rack for approximately 30 minutes before removing it from the pan.
- Serve: Once cooled, carefully transfer the pie to a serving plate. Dust the top with confectioners’ sugar before slicing and serving. Enjoy this fragrant and rich Italian Easter delight.
Notes
- Sheep’s milk ricotta gives the authentic flavor unique to Pastiera, but cow’s milk ricotta can be used as a substitute if necessary.
- Cooked wheat berries should be prepared ahead of time or purchased pre-cooked to save prep time.
- Orange flower water adds a distinctive aroma; if unavailable, a small amount of orange zest can be used as a mild substitute.
- Be sure to cool the wheat berry mixture before adding to the filling to avoid curdling the ricotta and eggs.
- Using a springform pan helps in easier removal of the delicate pie after baking.
- Allow the pie to rest and cool thoroughly to let the flavors meld and the filling to set completely.
