If you’ve ever dreamed of tasting a slice of heaven steeped in Italian tradition, then this Pastiera (Italian Easter Pie) Recipe is exactly what you need. This iconic Italian dessert combines a creamy, fragrant filling of ricotta, candied orange peel, and tender wheat berries enveloped in a delicate, buttery crust. It’s a celebration of flavors and textures that tells a story of festive joy, springtime, and family gatherings. Every bite offers a perfect balance of sweetness, citrus brightness, and subtle floral notes—a true masterpiece that makes Easter soulful and special in your own kitchen.
Ingredients You’ll Need
Gathering your ingredients for this Pastiera (Italian Easter Pie) Recipe is simple yet essential, as each one plays a crucial role in building the beloved flavor and texture. From the creamy ricotta and tender wheat berries to the aromatic orange flower water and bright lemon zest, every component enriches the pie to perfection.
- Cooked wheat berries (1 â…› cups): Provides the signature chewy texture and wholesome base for the filling.
- Milk (¾ cup): Adds creaminess and softens the wheat berries during cooking.
- Unsalted butter (2 tablespoons): Infuses a rich, silky mouthfeel to the wheat berry mixture.
- Lemon zest (zest of 2 medium lemons, divided): Brings bright, fresh citrus notes that lighten the rich filling.
- Sheep’s milk ricotta cheese (1 15-ounce container): The creamy heart of the pie, packed with indulgent flavor and smoothness.
- White sugar (1 ¾ cups): Sweetens the filling perfectly without overpowering the delicate aromatics.
- Large eggs (2) and egg yolks (2): Help bind the filling while adding richness and structure.
- Orange flower water (2 tablespoons, divided): Offers a subtle, enchanting floral essence that defines Pastiera.
- Vanilla extract (1 teaspoon): Adds warmth and depth to complement the citrus and spice.
- Ground cinnamon (1 teaspoon): Brings a gentle, cozy spice note enhancing the pie’s complexity.
- Candied orange peel (4 ounces, diced): Provides bursts of sweet, citrusy chewiness that surprise and delight.
- Double-crust pie pastry (1 package, thawed): The golden, flaky casing that crisply hugs all the luscious filling.
- Large egg (1, lightly beaten): For brushing the lattice crust to give it a beautiful golden sheen.
- Confectioners’ sugar (1 tablespoon): Sprinkled on top for a delicate, snowy finish before serving.
How to Make Pastiera (Italian Easter Pie) Recipe
Step 1: Cook the Wheat Berry Mixture
Start by gently combining the cooked wheat berries, milk, butter, and the zest of one lemon in a saucepan over medium heat. Stir often as the ingredients meld into a creamy, luscious mixture that takes about 10 minutes—this step transforms the wheat berries into the soft, flavorful base that gives Pastiera its unique texture. Once done, remove it from heat and allow it to cool completely before moving on.
Step 2: Preheat the Oven and Prepare the Pan
Preheating your oven to 400°F (200°C) is crucial for a perfectly baked crust and filling. Choose a 9-inch springform or aluminum pan and grease it well. Line the pan with one of your thawed pastry crusts, which will serve as the sturdy, buttery foundation to hold all the delicious filling that’s coming next.
Step 3: Prepare the Filling
Using a food processor, blend together the creamy ricotta cheese, white sugar, eggs, egg yolks, one tablespoon of orange flower water, vanilla extract, and cinnamon until the mixture is silky smooth. Next, stir in the remaining lemon zest and diced candied orange peel by hand, and gently fold in the cooled wheat berry mixture. This filling is bursting with the essence of springtime—sweet, floral, and vibrantly citrusy—ready to be embraced by your pastry shell.
Step 4: Assemble the Pie
Pour the luscious filling into the prepared pie crust, smoothing it out evenly. Roll out the second pastry crust and slice it into half-inch wide strips. Arrange these strips in a beautiful lattice pattern over the filling. Brush the lattice with the beaten egg to ensure a shiny, golden finish once baked. This handmade lattice is not only classic but also adds a charming rustic look that invites you to dive right in.
Step 5: Bake the Pie
Place your assembled pie in the preheated oven and bake for about one hour. You’ll know it’s ready when the filling sets firmly and the lattice top turns a gorgeous light brown. After baking, allow the pie to cool on a wire rack for about 30 minutes—this resting time lets all the flavors meld and the filling stabilize perfectly.
Step 6: Serve and Enjoy
Carefully remove the springform pan ring, and transfer your glorious Pastiera (Italian Easter Pie) onto a serving plate. A final dusting of confectioners’ sugar adds an elegant snowy touch that makes this pie look as inviting as it tastes. Slice generously and savor every bite of this traditional Italian treasure.
How to Serve Pastiera (Italian Easter Pie) Recipe
Garnishes
Sprinkling a bit of confectioners’ sugar over the top creates an inviting look that makes the perfect first impression. You might also add a few fresh mint leaves or delicate edible flowers to echo the springtime theme and bring a touch of color and freshness to your presentation.
Side Dishes
Pastiera is a dessert that shines on its own but pairs wonderfully with a light, fruity accompaniment. Consider serving it alongside a citrus sorbet, a dollop of whipped cream, or fresh berries to add brightness and contrast to the rich, creamy pie.
Creative Ways to Present
Slice your Pastiera into rustic wedges and serve on vintage ceramic plates for an authentic Italian feel. For a modern twist, try mini individual Pastiera tarts baked in ramekins or muffin tins—perfect for festive gatherings where everyone gets their own personal slice of tradition.
Make Ahead and Storage
Storing Leftovers
Leftover Pastiera keeps beautifully in the refrigerator for up to 3 days. Wrap it loosely with plastic wrap or store in an airtight container to maintain the moisture and prevent the crust from drying out. The flavors actually deepen overnight, making the next day’s slice even more enjoyable.
Freezing
It’s possible to freeze Pastiera for up to one month. Wrap the whole pie tightly in plastic wrap, then foil to protect it from freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator and gently reheat if desired, taking care not to overcook.
Reheating
For the best results, reheat individual slices in a low oven at 325°F (160°C) for about 10 minutes until warm but still creamy. Avoid the microwave if possible, as it may make the crust soggy or the filling grainy.
FAQs
What is Pastiera (Italian Easter Pie)?
Pastiera is a traditional Italian dessert, especially popular during Easter, made with ricotta cheese, cooked wheat berries, candied orange peel, and aromatic flavorings, all baked in a flaky pastry crust. It’s a symbol of spring and renewal in Southern Italy.
Can I use regular ricotta instead of sheep’s milk ricotta?
Yes, regular cow’s milk ricotta works just fine. Sheep’s milk ricotta is traditional and offers a richer flavor, but using what’s available won’t compromise the essence of this recipe.
What does orange flower water taste like?
Orange flower water has a delicate, floral citrus aroma and flavor that brings a subtle but unmistakable brightness to the Pastiera filling. It’s essential for capturing the authentic character of this Italian dessert.
Is Pastiera suitable for vegetarians?
Yes, this recipe contains no meat or gelatin, so it is vegetarian-friendly. However, it is not vegan due to dairy and eggs.
Can I prepare Pastiera in advance for Easter?
Absolutely! Pastiera is even better when made ahead, as chilling allows the flavors to meld beautifully. Make it a day or two before your celebration, keep it covered in the refrigerator, and bring it to room temperature before serving.
Final Thoughts
Making this Pastiera (Italian Easter Pie) Recipe is like opening a window into Italian heritage and welcoming the warmth of tradition right into your home. It’s a dessert that feels festive yet comforting, rich yet bright—perfect for sharing with family and loved ones. I promise once you try this beautiful pie, it will become a beloved part of your own springtime celebrations. So go ahead, roll up your sleeves, and bring a little taste of Italy into your kitchen!
Print
Pastiera (Italian Easter Pie) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Pastiera is a traditional Italian Easter pie featuring a creamy wheat berry and ricotta filling perfumed with citrus zest, cinnamon, and orange flower water, all encased in a buttery lattice pastry crust. This sweet and aromatic pie combines textures and flavors uniquely characteristic of Southern Italy’s festive cuisine.
Ingredients
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
Pastry and 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, about 10 minutes. Remove from the heat and allow to cool fully.
- 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 pie crusts, pressing it evenly along the bottom and sides.
- Prepare the Filling: In a food processor, blend the sheep’s milk ricotta cheese, white sugar, whole eggs, egg yolks, 1 tablespoon of orange flower water, vanilla extract, and ground cinnamon until smooth and well combined. Stir in the remaining lemon zest and the diced candied orange peel. Gently fold in the cooled wheat berry mixture to maintain its texture.
- Assemble the Pie: Pour the filling evenly into the pastry-lined pan. Roll out the remaining pie crust and cut into ½-inch wide strips. Arrange these strips in a traditional lattice pattern over the top of the filling. Brush the lattice crust strips with the lightly beaten egg to promote browning.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for about 1 hour, or until the filling is set and the crust is lightly golden brown on top. Once baked, remove from the oven and cool on a wire rack for approximately 30 minutes.
- Serve: Carefully remove the cooled pie from the pan and transfer it to a serving plate. Dust the top with confectioners’ sugar for a delicate finish, then slice and serve.
Notes
- Sheep’s milk ricotta cheese provides a richer and creamier texture; if unavailable, whole-milk ricotta can be used as a substitute though flavor will vary.
- Cook the wheat berries ahead of time to speed up preparation or use pre-cooked wheat berries if available.
- Orange flower water can be found in specialty stores or online and adds authentic floral aroma; omit or reduce if sensitive to strong floral flavors.
- The lattice crust not only adds visual appeal but helps the aromatic steam escape during baking for even cooking.
- This pie is traditionally made for Easter but delicious year-round as a unique custard-style dessert.
- Allow the pie to cool fully to ensure the filling sets properly before slicing.
- Store leftovers covered in the refrigerator up to 3 days; reheat gently before serving.
