Description
Pastiera is a traditional Italian Easter pie with a creamy wheat berry and ricotta filling, infused with citrus zest and fragrant orange flower water, all encased in a tender double-crust pastry with a classic lattice top. This rich and aromatic dessert is perfect for festive occasions and offers a unique blend of textures and flavors.
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 Pie 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 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
- Use sheep’s milk ricotta for an authentic flavor, but cow’s milk ricotta can be substituted if unavailable.
- Cooking wheat berries ahead of time or using pre-cooked wheat berries saves preparation time.
- The orange flower water is a key flavor component; avoid omitting it for best results.
- The lattice top can be decorated creatively with dough strips according to preference.
- Letting the pie cool completely enhances the flavor and texture before serving.
