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
Scale
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.
