Description
Pastiera is a traditional Italian Easter pie featuring a creamy filling of ricotta cheese, cooked wheat berries, and aromatic flavors from lemon zest and orange flower water, all encased in a beautifully latticed double crust. This festive dessert combines textures and citrusy scents to celebrate springtime with a sweet, tender pie that’s a beloved staple in Italian households.
Ingredients
Scale
Wheat Berry Mixture
- 1 â…› cups cooked wheat berries
- ¾ cup milk
- 2 tablespoons unsalted butter
- Zest of 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
- 4 ounces candied orange peel, diced
Crust & Finishing
- 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, stirring frequently, until the mixture becomes creamy and well combined, about 10 minutes. Remove from heat and allow it to cool completely.
- Preheat the Oven: Set your oven to 400°F (200°C). Grease a 9-inch springform or aluminum pan and line it with one of the thawed pastry crusts, taking care to fit it evenly against the bottom and sides.
- Prepare the Filling: In a food processor, blend the sheep’s milk ricotta, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and cinnamon until smooth and creamy. Add the remaining lemon zest and diced candied orange peel, then gently fold in the cooled wheat berry mixture until evenly distributed.
- Assemble the Pie: Pour the prepared filling into the lined pie crust, smoothing the surface. Roll out the remaining pastry and cut into ½-inch wide strips. Arrange the strips over the filling in a classic lattice pattern. Brush the lattice strips with the lightly beaten egg to create a glossy, golden finish when baked.
- Bake the Pie: Place the pie in the preheated oven and bake for approximately 1 hour, or until the filling is set and the top crust is lightly browned. Remove the pie from the oven and let it cool on a wire rack for about 30 minutes to set fully.
- Serve: Once cooled, carefully remove the pie from the pan and transfer it to a serving plate. Dust the top lightly with confectioners’ sugar before slicing and serving to enhance its sweet, delicate flavor.
Notes
- Ensure the wheat berries are fully cooked before starting this recipe; they should be tender with a chewy texture.
- Sheep’s milk ricotta provides authentic flavor, but regular ricotta can be used as a substitute if unavailable.
- The orange flower water imparts a characteristic floral aroma but can be adjusted to taste or omitted if preferred.
- If using homemade pie pastry, make sure it is well chilled before using to ease handling and achieve a flaky crust.
- Allow the pie to cool completely for best slicing results; slicing while warm might cause the filling to be loose.
