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Classic Creamy Italian Pastiera Napoletana Easter Pie

Pastiera Napoletana Easter Pie - featured image
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A traditional Italian Easter pie from Naples featuring a creamy ricotta and cooked wheat filling flavored with orange blossom water, cinnamon, and citrus zest, all encased in a tender lattice pastry crust.

Ingredients

  • All-purpose flour – 2 ½ cups (320 g), sifted
  • Unsalted butter, cold and cubed – ¾ cup (170 g)
  • Granulated sugar – ⅓ cup (65 g)
  • Large egg yolks – 2 (room temperature)
  • Whole milk – 3 tbsp (45 ml)
  • Vanilla extract – 1 tsp
  • Pinch of salt
  • Ricotta cheese – 2 cups (450 g), drained well
  • Cooked wheat berries (grano cotto) – 1 cup (200 g) (or cooked pearl barley as substitute)
  • Granulated sugar – 1 cup (200 g)
  • Large eggs – 4 (room temperature)
  • Whole milk – 1 cup (240 ml)
  • Orange blossom water – 2 tbsp
  • Grated orange zest – from 1 medium orange
  • Cinnamon powder – 1 tsp
  • Vanilla bean paste or extract – 1 tsp
  • Butter – 2 tbsp (melted)

Instructions

  1. Prepare the Pastry Dough: In a large bowl, combine sifted flour, sugar, and a pinch of salt. Add cold, cubed butter and rub into flour until mixture resembles coarse breadcrumbs. Work quickly to keep butter cold.
  2. Add Wet Ingredients: Lightly beat egg yolks with milk and vanilla extract. Pour into flour mixture and gently mix until dough just comes together. Avoid overworking. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Cook the Wheat Berries: If not cooked, rinse ½ cup dry wheat berries and simmer in boiling water for 45-60 minutes until tender but chewy. Drain and cool. (Pearl barley can be used as substitute.)
  4. Prepare the Filling: Beat drained ricotta until smooth. Gradually add sugar, then eggs one at a time, beating well after each addition.
  5. Warm Milk and Butter: Gently heat milk with melted butter until warm but not boiling. Slowly add to ricotta mixture while stirring.
  6. Flavor the Filling: Stir in cooked wheat berries, orange blossom water, orange zest, cinnamon, and vanilla. Mix gently until evenly combined.
  7. Assemble the Pie: Preheat oven to 350°F (175°C). Roll out two-thirds of dough on lightly floured surface to line tart pan evenly, pressing into edges. Pour filling in and smooth top.
  8. Create the Lattice Crust: Roll out remaining dough and cut into ½-inch strips. Arrange strips over filling in lattice pattern. Seal edges by gently pressing dough together.
  9. Bake: Place pie in oven and bake for 50-60 minutes until crust is golden brown and filling is set but slightly wobbly in center.
  10. Cool and Serve: Let pastiera cool completely in pan. Best after resting overnight in fridge. Remove from pan before slicing.

Notes

Keep butter cold when making dough for flaky crust. Drain ricotta well to avoid watery filling. Cook wheat berries until tender but chewy. Cover edges with foil if browning too quickly. Rest pie overnight in fridge for best flavor. Gluten-free and dairy-free substitutions available.

Nutrition

Keywords: Pastiera Napoletana, Italian Easter Pie, ricotta pie, orange blossom water, wheat berries, traditional Italian dessert, creamy pie, lattice crust

Find it online: https://tomyumy.com/classic-creamy-italian-pastiera-napoletana-easter-pie-recipe-easy-step-by-step-guide/