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
Scale
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.
