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Pastiera (Italian Easter Pie)
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Easter Pastiera: Buttery crust filled with creamy ricotta, wheat berries, and fragrant orange water.
Ingredients:
  • 1.125 cups cooked wheat berries
  • 2 tablespoons unsalted butter
  • 2 lemons, zested, divided
  • 1 (15 ounce) package pastry for a 9-inch double crust pie
  • 1 (15 ounce) container sheep's milk ricotta cheese
  • 1.75 cups white sugar
  • 2 tablespoons orange flower water, divided
  • 4 ounces candied orange peel, diced
  • 1 tablespoon confectioners' sugar
Instructions:
  • In a saucepan over medium heat, stir together cooked wheat berries, milk, butter, and zest of 1 lemon until creamy, approximately 10 minutes. Allow to cool off the heat.
  • Preheat the oven to 400 degrees F (200 degrees C), then prepare the pan by greasing an 11-inch springform pan or aluminum pan and lining it with one of the pastry crusts.
  • In a food processor, blend ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon until creamy. Add the rest of the lemon zest and orange peel, then gently stir in the wheat berry mixture before spreading over the bottom crust. Enjoy!
  • Take the remaining pastry crust, roll it out, and slice it into 1/2-inch wide strips. Lay them in a beautiful lattice pattern on top of the pie, then generously brush with beaten egg for a golden finish.
  • Bake in the preheated oven for about 1 hour until the filling is cooked through and the top is lightly browned. Remove from the oven and let it cool on a wire rack for approximately 30 minutes.
  • Gently transfer the pie from the pan onto a serving plate, then sprinkle with confectioners' sugar.

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