If you are craving a truly authentic and soul-satisfying dessert that embodies the spirit of springtime celebrations, let me introduce you to this incredible Pastiera (Italian Easter Pie) Recipe. Originating from Naples, this pie is a harmonious blend of creamy ricotta, fragrant citrus zest, sweet candied peel, and tender wheat berries all wrapped in a crisp, buttery crust. It’s a dessert with history and heart, perfect for sharing with loved ones and making any festive occasion genuinely memorable.
Ingredients You’ll Need
The magic of this Pastiera (Italian Easter Pie) Recipe lies in its simple yet carefully chosen ingredients. Each component plays an essential role: the wheat berries bring a unique texture and earthiness, while the ricotta adds creaminess and richness. Citrus zest and orange flower water infuse the pie with a bright, aromatic flavor that makes this dish stand out.
- Cooked wheat berries (1 â…› cups): Provides a chewy, nutty base that gives the pie its distinctive texture.
- Milk (¾ cup): Adds moisture and helps cook the wheat berries to a creamy consistency.
- Unsalted butter (2 tablespoons): Enriches the wheat berry mixture with a smooth, luscious mouthfeel.
- Lemon zest from 2 medium lemons, divided: Offers fresh, citrus brightness that balances sweetness.
- Sheep’s milk ricotta cheese (15 ounces): The star ingredient that creates the velvety filling, traditionally preferred for its flavor.
- White sugar (1 ¾ cups): Sweetens the filling to perfection without overpowering.
- Large eggs (2) and egg yolks (2): Bind the filling together while adding richness.
- Orange flower water (2 tablespoons, divided): Adds a delicate floral note that’s signature to this pie.
- Vanilla extract (1 teaspoon): Enhances all the other flavors with a warm undertone.
- Ground cinnamon (1 teaspoon): Brings a subtle spice that deepens the flavor profile.
- Diced candied orange peel (4 ounces): Injects bursts of sweet, citrusy chewiness throughout the pie.
- Double-crust pie pastry (14.1-ounce package, thawed): Provides the flaky, buttery base and lattice top that completes this classic dessert.
- Lightly beaten egg (1): Used for brushing the lattice crust to achieve a beautiful golden finish.
- Confectioners’ sugar (1 tablespoon): Sprinkled on top to add a delicate touch of sweetness and prettiness before serving.
How to Make Pastiera (Italian Easter Pie) Recipe
Step 1: Cook the Wheat Berry Mixture
Start by gently cooking the cooked wheat berries with milk, butter, and the zest from one lemon over medium heat. Stir frequently to create a creamy, cohesive mixture that will add that signature texture to your pie. This slow cooking process helps the wheat absorb the liquids and infuses it with buttery richness, setting the foundation for an unforgettable filling. Once thickened, set it aside to cool, so it mixes properly with the other ingredients.
Step 2: Preheat the Oven and Prepare the Pan
Next, preheat your oven to a toasty 400°F (200°C), which is perfect for baking the pie to a golden, bubbly finish. Grease a 9-inch springform or aluminum pan for easy release after baking, and carefully line it with one of the pastry crusts to form a sturdy, flaky base. This crust will contrast beautifully with the creamy filling.
Step 3: Prepare the Filling
In a food processor, combine the ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and cinnamon until you achieve a perfectly smooth mixture. This blend is the heart of your Pastiera (Italian Easter Pie) Recipe, so make sure it’s well combined. Then, fold in the remaining lemon zest, candied orange peel, and the now-cooled wheat berry mixture. Each bite should be a balance of creamy, sweet, and subtly citrusy flavors with an intriguing texture.
Step 4: Assemble the Pie
Pour your luscious filling into the pie crust-lined pan, spreading it evenly. Roll out the second pastry crust and cut it into half-inch strips for the classic lattice top. This lattice not only lets you see the beautiful filling, but also allows steam to escape during baking, helping the pie set properly. Brush the lattice generously with the beaten egg to ensure it bakes to a shiny, golden brown.
Step 5: Bake the Pie to Perfection
Place your pie in the oven and bake for about 1 hour or until the filling is set and the top has a gentle golden-brown hue. This baking time lets all those flavors meld beautifully while achieving the perfect consistency—not too firm and not too soft. After baking, cool your pie on a wire rack for 30 minutes; this resting phase allows the pie to firm up and makes slicing easier.
Step 6: Serve with Style
Finally, transfer your cooled Pastiera (Italian Easter Pie) onto a serving plate with care, and dust it lightly with confectioners’ sugar. That delicate sugar dusting adds a touch of elegance and a hint of extra sweetness that’s perfect for welcoming friends and family to the table.
How to Serve Pastiera (Italian Easter Pie) Recipe
Garnishes
Pastiera shines beautifully on its own, but a few garnishes can elevate the experience. Sprinkle a little extra candied orange peel on top for a burst of color and flavor, or add a few fresh lemon zest strands to brighten the eyes and nose. A light dusting of powdered sugar is the classic choice, adding a delicate sweetness that contrasts nicely with the pie’s textured filling.
Side Dishes
This pie is rich and wonderfully satisfying, so it pairs perfectly with light, fresh accompaniments. Try serving it alongside a simple mixed berry compote or a scoop of lightly sweetened mascarpone cream to enhance the creamy ricotta base. A cup of strong espresso or a refreshing herbal tea also makes a lovely partner while balancing the pie’s sweetness.
Creative Ways to Present
Want to impress at your next gathering? Slice the Pastiera into small bite-sized squares for a charming buffet or appetizer table. For a festive twist, serve individual mini Pastieras using tart molds lined with pastry. Finally, layering slices of this pie with fresh whipped cream and candied peel in a glass creates a striking and delicious trifle that celebrates every element of the recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Pastiera (Italian Easter Pie) keeps beautifully in the refrigerator for up to 4 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to maintain its moisture and prevent the crust from becoming soggy. The flavors actually deepen after a day or two, making it even tastier.
Freezing
This pie also freezes very well if you want to prepare it in advance. Wrap the whole pie or individual slices securely in plastic wrap, then aluminum foil, and store in the freezer for up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight for the best texture.
Reheating
To reheat, place slices on a baking sheet and warm in a 325°F (160°C) oven for about 10-15 minutes until heated through but not dry. This gentle reheating preserves the creamy filling and flaky crust perfectly. Avoid microwaving if possible, as it can make the crust soggy and the filling unevenly warm.
FAQs
What makes Pastiera different from other pies?
Pastiera stands out because of its unique use of cooked wheat berries blended into a ricotta filling, which gives it a distinct texture and flavor unlike any typical fruit or cream pies. The addition of orange flower water and candied citrus peels also sets it apart with its bright, floral notes.
Can I use cow’s milk ricotta instead of sheep’s milk ricotta?
Yes, cow’s milk ricotta can be used as a substitute if sheep’s milk ricotta is unavailable. While sheep’s milk ricotta has a richer, more intense flavor, the pie will still turn out delicious with the cow’s milk version.
Is orange flower water necessary?
Orange flower water gives Pastiera its iconic fragrant aroma, so it’s highly recommended. If you don’t have any, rose water or a few drops of orange extract can work as alternatives, though the flavor won’t be exactly the same.
Can Pastiera be made ahead of time?
Absolutely! In fact, Pastiera tastes even better after resting overnight as the flavors meld wonderfully. It’s a perfect make-ahead dessert for holidays or special occasions.
How do I know when the pie is done baking?
The pie is ready when the filling feels set and springy to the touch and the lattice crust turns a lovely golden brown. Avoid overbaking to keep the filling creamy rather than dry or crumbly.
Final Thoughts
I truly hope this Pastiera (Italian Easter Pie) Recipe inspires you to bring a slice of Italian tradition into your own kitchen. It’s a delightful blend of textures and flavors packed with heritage and charm, perfect for celebrating any special moment. Once you’ve tasted this pie fresh from the oven, shared with loved ones, you’ll understand why it’s a cherished classic that keeps people coming back for more.
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Pastiera (Italian Easter Pie) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pastiera is a traditional Italian Easter pie featuring a creamy and sweet ricotta and wheat berry filling, infused with citrus zest and orange flower water. This classic dessert is made by baking a luscious mixture inside a buttery double-crust pastry with a decorative lattice top. The result is a fragrant, creamy, and slightly citrusy pie that is perfect for festive celebrations.
Ingredients
Wheat Berry Mixture
- 1 â…› cups cooked wheat berries
- ¾ cup milk
- 2 tablespoons unsalted butter
- Zest of 1 lemon (from 2 medium lemons, divided)
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 lemon (remaining half)
- 4 ounces candied orange peel, diced
Crust and Topping
- 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
- The cooked wheat berries can be prepared ahead of time to reduce prep on baking day.
- Use a springform pan for easier removal, but a regular pie pan works as well.
- Orange flower water adds a floral aroma essential to traditional Pastiera; omit only if unavailable.
- Ensure the wheat berry mixture is cooled before folding into the ricotta to prevent curdling during baking.
- Allow the pie to cool completely before serving for the filling to set properly.
