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
Scale
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.
