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
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
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.
