If you’re searching for a truly enchanting dessert that celebrates tradition with every bite, look no further than this Pastiera Italian Easter Pie Recipe. Rich in history and bursting with the flavors of creamy ricotta, sweet citrus, and delicate orange flower, this pie is the essence of a festive springtime treat. Whether you’re gathering for Easter brunch or simply craving something special to share with loved ones, this beautiful pastry perfectly captures the cozy, sunny spirit of Italy’s cherished holiday tables.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to creating the layered flavors and textures of this Pastiera Italian Easter Pie Recipe. Each element plays a crucial role, from the creamy ricotta to the fragrant orange flower water, working together to deliver that unmistakable balance of sweet and citrusy goodness.
- Cooked wheat berries (1 â…› cups): Adds a unique chewy texture and nutty flavor that is essential to this traditional pie.
- Milk (¾ cup): Helps cook the wheat berries into a creamy base that melts in your mouth.
- Unsalted butter (2 tablespoons): Provides richness and smoothness to the wheat berry mixture.
- Lemon zest of 2 medium lemons: Brightens the filling with fresh citrus aroma and flavor.
- Sheep’s milk ricotta cheese (15 ounces): Offers a creamy, slightly tangy base that’s the heart of the filling.
- White sugar (1 ¾ cups): Sweetens the filling just enough to balance the citrus and spices.
- Large eggs (2) and egg yolks (2): Help create a rich, custardy texture.
- Orange flower water (2 tablespoons, divided): Gives the pie its signature fragrant, floral note that transports you to the Mediterranean coast.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Ground cinnamon (1 teaspoon): Infuses a gentle spice that complements the citrus beautifully.
- Candied orange peel (4 ounces, diced): Adds bursts of sweet, chewy texture and bright citrus flavor.
- Double-crust pie pastry (14.1-ounce package): A buttery, flaky crust provides the perfect casing for this rich filling.
- Lightly beaten egg (1, for brushing): Creates a golden, glossy lattice top.
- Confectioners’ sugar (1 tablespoon, for dusting): Finishes the pie with a delicate sweet snowflake touch.
How to Make Pastiera Italian Easter Pie Recipe
Step 1: Cook the Wheat Berry Mixture
Start by gently heating cooked wheat berries with milk, butter, and the zest of one lemon in a saucepan over medium heat. Stir this mixture often until it thickens into a creamy, luscious consistency—about 10 minutes. This step is what transforms the wheat berries into that signature smooth layer that balances the pie’s richness and adds a subtle chewiness. Once ready, set it aside to cool completely before mixing it into the filling.
Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to 400°F (200°C) to get it nice and hot for baking. Meanwhile, grease a 9-inch springform or aluminum pan. Line the bottom and sides with one of the pie’s pastry crusts, pressing gently to fit. This crust is the sturdy base that will hold all the creamy, flavorful filling inside while baking to a golden crispness.
Step 3: Prepare the Filling
Next, combine the ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and cinnamon in a food processor. Blend until wonderfully smooth and creamy. Then, add the remaining lemon zest and diced candied orange peel, folding these in carefully along with the cooled wheat berry mixture. The filling should be velvety and full of enticing citrus bursts, creating that iconic Pastiera flavor that’s simply unforgettable.
Step 4: Assemble the Pie
Pour the luscious filling into the crust-lined pan, smoothing it evenly. Roll out the remaining pastry and slice it into half-inch wide strips. Arrange these strips over the top in a charming lattice pattern—the signature look of Pastiera Italian Easter pie. Brush the lattice with the lightly beaten egg to encourage a shiny, golden finish as it bakes.
Step 5: Bake the Pie
Bake the pie in your preheated oven for about one hour or until the filling is set and the crusts are a light, inviting brown. The aroma will fill your kitchen with enchanting citrus and spice. When it’s done, remove the pie and let it cool on a wire rack for at least 30 minutes, allowing the flavors to meld and the filling to fully firm up.
Step 6: Serve and Enjoy
After cooling, gently remove the pie from the pan, transfer to a beautiful serving plate, and sprinkle the top with confectioners’ sugar for that pretty finishing touch. Now it’s time to slice, serve, and savor the magic of this timeless Pastiera Italian Easter Pie Recipe with your favorite people.
How to Serve Pastiera Italian Easter Pie Recipe
Garnishes
A simple dusting of confectioners’ sugar is classic, but you can also add a few thin strips of candied orange peel on top for an elegant touch. Fresh lemon zest sprinkled sparingly brings a pop of color and aroma that hints at the citrus inside.
Side Dishes
This pie pairs beautifully with light, fresh accompaniments like a salad of spring greens tossed with lemon vinaigrette or a scoop of creamy vanilla gelato. Both options balance the richness of the pie and complement its floral and citrus notes.
Creative Ways to Present
Serve Pastiera in individual mini tart shells for a delightful finger-food twist at your next gathering. You can also cut small squares and layer them between sheets of parchment paper for a charming baked treat gift box, perfect for sharing the joy of this Italian classic.
Make Ahead and Storage
Storing Leftovers
Pastiera keeps wonderfully in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually deepen over time, making leftover slices just as delightful as freshly baked.
Freezing
If you want to save some for later, you can freeze Pastiera by wrapping it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve its creamy texture and fresh flavor.
Reheating
To reheat, warm slices gently in a low oven (around 300°F) for 10–15 minutes or until just warmed through. Avoid microwaving when possible to keep the crust crisp and filling smooth.
FAQs
What makes this a traditional Easter pie?
Pastiera is deeply rooted in Neapolitan Easter tradition, symbolizing spring renewal with ingredients like wheat berries and orange blossom that speak to fertility and the season’s scents. It’s a celebration pie passed down for generations.
Can I use regular ricotta instead of sheep’s milk ricotta?
Yes! Sheep’s milk ricotta brings a richer flavor, but regular ricotta works well and is more widely available if you can’t find the sheep’s milk variety.
Is orange flower water necessary?
Orange flower water is key to achieving that authentic floral aroma unique to Pastiera. If you can’t find it, a small amount of orange zest or essence can be a substitute, but it won’t replicate the exact flavor.
Can I make the crust from scratch?
Absolutely! While this recipe uses store-bought pastry for convenience, a homemade buttery pie crust will elevate the pie even more and let you tailor it to your taste.
How long should I let the pie cool before eating?
Cooling for at least 30 minutes is essential so the filling sets properly. Some say Pastiera tastes even better after a night in the fridge, allowing all the flavors to deepen harmoniously.
Final Thoughts
Making this Pastiera Italian Easter Pie Recipe is like inviting a piece of joyful Italian tradition right into your kitchen. It’s a wonderful way to celebrate and create memories with a dish that’s as beautiful as it is delicious. I encourage you to try it, share it, and savor every bite of this extraordinary pie that captures the heart of spring in each slice.
Print
Pastiera Italian Easter Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Pastiera is a traditional Italian Easter pie featuring a creamy, fragrant filling made with cooked wheat berries, ricotta cheese, citrus zest, and candied orange peel, all encased in a delicate double-crust pastry lattice. This festive dessert combines rich flavors and a unique texture, perfect for celebrating springtime holidays.
Ingredients
For the Wheat Berry Mixture
- 1 â…› cups cooked wheat berries
- ¾ cup milk
- 2 tablespoons unsalted butter
- Zest of 1 medium lemon
For the 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
For the Crust and Assembly
- 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 the cooked wheat berries, milk, butter, and the zest of 1 lemon. Cook the mixture, stirring frequently, until it turns creamy, about 10 minutes. Remove from heat and allow it to cool completely, which is essential for the texture of the filling.
- Preheat the Oven: Set your oven to 400°F (200°C). Grease a 9-inch springform or aluminum pan, then line it with one of the thawed pastry crusts, pressing gently to cover the bottom and sides evenly.
- Prepare the Filling: Place ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and ground cinnamon into a food processor. Blend until smooth and creamy. Next, add the remaining lemon zest and diced candied orange peel to the mixture and gently fold in the cooled wheat berry mixture to combine all flavors fully.
- Assemble the Pie: Pour the prepared filling into the lined pie crust, spreading it evenly. Roll out the second pastry crust and cut it into ½-inch wide strips. Arrange these strips in a classic lattice pattern over the top of the filling. Brush the lattice strips with the lightly beaten egg to give it a golden finish when baked.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for about 1 hour, or until the filling is set and the crust is lightly browned. Once baked, remove the pie from the oven and set it on a wire rack to cool for approximately 30 minutes. Cooling helps the filling firm up for easier slicing.
- Serve: Carefully remove the cooled pie from the pan and transfer it to a serving plate. Dust the top with confectioners’ sugar for an elegant finish. Serve at room temperature and enjoy this festive Italian delicacy.
Notes
- Ensure the wheat berry mixture is fully cooled before combining it with the ricotta filling to prevent curdling.
- Use a springform pan if possible for easier removal of the pie after baking.
- Orange flower water adds authentic floral notes but can be adjusted to taste or substituted with orange zest if unavailable.
- Letting the pie cool completely is important so the filling sets properly.
- The lattice crust not only looks beautiful but allows steam to escape, preventing a soggy crust.
