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
Scale
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.
