If you have a soft spot for traditional, fragrant desserts that bring a piece of Italian heritage right into your kitchen, then this Pastiera (Italian Easter Pie) Recipe is an absolute must-try. It’s a wonderfully creamy, citrus-scented pie filled with a luscious blend of ricotta, wheat berries, and candied orange peel that bursts with freshness and warmth. This beloved Neapolitan classic is perfect for Easter celebrations or any time you want to impress your friends with something uniquely delightful that offers both comforting textures and a charmingly floral aroma.
Ingredients You’ll Need
Creating the perfect Pastiera may seem intricate, but the ingredients are simple and straightforward. Each element plays an essential role in texture, flavor, and aroma, coming together to craft that signature balance of creamy sweetness and zesty brightness.
- Cooked wheat berries (1 â…› cups): The star of the filling, offering a tender bite and unique texture that sets this pie apart from ordinary custards.
- Milk (¾ cup): Adds richness and moisture to soften the wheat berries while blending flavors smoothly.
- Unsalted butter (2 tablespoons): Provides a creamy, luxurious mouthfeel to the filling and enhances flavor.
- Lemon zest (zest of 2 medium lemons, divided): Infuses the pie with a bright, citrusy note that cuts through the sweetness beautifully.
- Sheep’s milk ricotta cheese (15 ounces): The rich, velvety foundation of the filling, giving it an authentic Italian character.
- White sugar (1 ¾ cups): Sweetens the mixture just enough without overpowering the delicate flavors.
- Large eggs (2 eggs plus 2 yolks): Bind the filling together and ensure the perfect custard texture.
- Orange flower water (2 tablespoons, divided): A signature flavor in Pastiera that offers a fragrant, floral charm reminiscent of Mediterranean gardens.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the citrus and floral notes.
- Ground cinnamon (1 teaspoon): Brings a subtle, comforting spice to the pie’s aromatic profile.
- Candied orange peel (4 ounces, diced): Provides bursts of chewy, tangy sweetness throughout the filling.
- Double-crust pie pastry (one 14.1-ounce package, thawed): The buttery lattice top and base that encase the luscious filling perfectly.
- Large egg (1, lightly beaten): For brushing the lattice crust, giving it a gorgeous golden sheen as it bakes.
- Confectioners’ sugar (1 tablespoon): A finishing dust to add a delicate sweetness and pretty presentation.
How to Make Pastiera (Italian Easter Pie) Recipe
Step 1: Cook the Wheat Berry Mixture
Start by combining cooked wheat berries, milk, butter, and the zest of one lemon in a saucepan over medium heat. Stir frequently as you cook until everything becomes creamy and subtly thickened, about 10 minutes. This step softens the wheat berries and infuses the mixture with buttery and lemony goodness, creating the filling’s essential texture and fragrance. After cooking, remove it from heat and allow it to cool—this is important for a smooth final filling.
Step 2: Preheat and Prepare the Pie Crust
While the wheat berry mixture cools, preheat your oven to 400°F (200°C). Grease a 9-inch springform or aluminum pan and line the bottom and sides with one of the thawed pastry crusts. The crust will be your pie’s delicate shell, so make sure it’s ready to hold that luscious filling without sogginess or cracks.
Step 3: Prepare the Filling
This part is where the creamy texture and rich flavors truly marry. In a food processor, blend the ricotta cheese, sugar, eggs, egg yolks, one tablespoon of orange flower water, vanilla extract, and cinnamon until silky smooth. Next, fold in the remaining lemon zest and diced candied orange peel for texture and bursts of citrus flavor. Finally, gently incorporate the cooled wheat berry mixture, ensuring everything is evenly combined without overmixing, so the filling remains light and airy.
Step 4: Assemble the Pie Top
Pour the filling into the pastry-lined pan. Roll out the second pie crust and slice it into thin ½-inch-wide strips to form the classic lattice top. Arrange these strips crisscrossing over the filling with care, showcasing that beautiful rustic look. Brush the lattice with the lightly beaten egg to achieve a glistening golden finish as it bakes.
Step 5: Bake the Pastiera (Italian Easter Pie) Recipe
Bake the pie in the preheated oven for about one hour until the filling is set and slightly browned on top. You’ll notice the irresistible aroma of orange flower water and lemon filling the kitchen, inviting you to taste. Let the pie cool on a wire rack for at least half an hour before unmolding—it needs this rest to firm up perfectly and develop its signature texture.
Step 6: Serve and Enjoy
Once cooled, carefully release the pie from the pan and transfer it to a serving plate. A delicate dusting of confectioners’ sugar adds a sweet final touch and enhances the presentation. This homemade Pastiera (Italian Easter Pie) Recipe is now ready to delight everyone around your table with its tender wheat berry filling, floral notes, and buttery lattice crust.
How to Serve Pastiera (Italian Easter Pie) Recipe
Garnishes
Adding simple garnishes can elevate your Pastiera’s presentation and flavor. A sprinkle of extra candied orange peel or a few fresh lemon zest curls on top beautifully complement the existing citrus elements. For a touch of elegance, a light drizzle of honey or a dollop of lightly whipped cream works wonders to add creaminess and contrast.
Side Dishes
Pair your Pastiera with fresh fruit like juicy strawberries or blood oranges to add fresh acidity that balances the pie’s sweetness. A small glass of dessert wine such as Moscato d’Asti or Vin Santo introduces a lovely, complementary burst of sweetness that feels truly authentic and celebratory.
Creative Ways to Present
If you want to wow guests, try serving mini Pastiera tarts using muffin tins lined with pastry—perfect individual portions that are as cute as they are delicious. Alternatively, slice and serve with a drizzle of orange blossom syrup or alongside a scoop of lightly flavored gelato for a springtime dessert that’s equal parts refreshing and indulgent.
Make Ahead and Storage
Storing Leftovers
Pastiera keeps beautifully for several days when refrigerated in an airtight container. The flavors actually improve after a day or two as they meld together. Simply cover it well to prevent the crust from drying out and enjoy it chilled or at room temperature.
Freezing
You can freeze leftover Pastiera by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to one month. When ready to enjoy again, thaw overnight in the refrigerator for best texture and flavor retention.
Reheating
To bring your Pastiera back to life, warm slices gently in a low oven (around 300°F or 150°C) for 10-15 minutes. This softens the custard and refreshes the crust without drying it out, making every bite just as delightful as fresh from the oven.
FAQs
What makes Pastiera different from other pies?
Pastiera is distinguished by its use of cooked wheat berries mixed with ricotta and orange flower water, resulting in a unique texture and floral citrus aroma that you won’t find in typical cream or fruit pies.
Can I substitute sheep’s milk ricotta with cow’s milk ricotta?
Yes, cow’s milk ricotta is a common substitute if you can’t find sheep’s milk ricotta. While the flavor may be slightly milder, the texture and overall result will still be delicious.
Is orange flower water necessary?
Orange flower water is traditional and contributes a signature floral note essential to Pastiera’s character, but if unavailable, you can use a little orange zest or a splash of orange extract as a substitute.
How long does it take to make Pastiera?
The entire process takes around two hours including cooking, assembling, and baking. It’s a bit of a labor of love, but the payoff in flavor is absolutely worth the time investment!
Can I make Pastiera ahead of Easter?
Absolutely! Pastiera actually tastes better when made a day or two ahead, as the flavors develop and meld beautifully. Just keep it refrigerated and covered until serving.
Final Thoughts
Making this Pastiera (Italian Easter Pie) Recipe is like inviting a little slice of Italian tradition into your home, filling it with warmth, aroma, and a touch of magic. Whether it’s Easter or any time you want to impress with something special, this pie brings joy and that authentic homemade feeling everyone will love. I can’t wait for you to try it and make this beautiful recipe a new favorite to share again and again!
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Pastiera (Italian Easter Pie) Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Pastiera is a traditional Italian Easter pie featuring a creamy, aromatic filling made with ricotta cheese, cooked wheat berries, citrus zest, and fragrant orange flower water, all encased in a buttery double-crust pastry lattice. This dessert is cherished for its unique texture and balanced sweetness, making it a festive centerpiece for holiday celebrations.
Ingredients
Wheat Berry Mixture
- 1 â…› cups cooked wheat berries
- ¾ cup milk
- 2 tablespoons unsalted butter
- Zest of 1 medium lemon
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
Pastry & 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 completely.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch springform or aluminum pan and line it with one piece of the thawed pie pastry crust.
- Prepare the Filling: In a food processor, blend the ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and ground cinnamon until smooth. Then add the remaining lemon zest and diced candied orange peel. Gently fold in the cooled wheat berry mixture to combine everything evenly.
- 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 these strips over the filling in a lattice pattern. Brush the lattice crust gently with the lightly beaten egg to help it brown beautifully.
- 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 top is lightly browned. Once baked, remove it from the oven and let it cool for about 30 minutes on a wire rack.
- Serve: After cooling, carefully remove the pie from the pan and transfer it to a serving plate. Dust the top with confectioners’ sugar before slicing and serving for a delicate, sweet finish.
Notes
- Make sure the wheat berry mixture is cooled before folding it into the ricotta filling to prevent curdling.
- Orange flower water is essential for the authentic floral aroma; do not omit or substitute if possible.
- The lattice crust not only adds a decorative touch but allows steam to escape, maintaining a good texture in the filling.
- This pie can be made a day ahead; store covered in the refrigerator and bring to room temperature before serving.
- Use sheep’s milk ricotta for the most authentic flavor, but cow’s milk ricotta can be a substitute if needed.
