Pastiera (Italian Easter Pie) Recipe
If you’ve ever wanted your Easter celebrations to include a dessert that’s as enchanting as springtime itself, Pastiera (Italian Easter Pie) is a must-try classic! This golden, fragrant pie hails from Naples and is famous for its delicate fragrance, creamy ricotta filling, and the subtle citrus lift of orange and lemon zest. Every bite is wonderfully creamy and softly spiced, with tender grains of wheat berries and a hint of orange blossom water. Whether you’re continuing a family tradition or bringing something new to your table, this Pastiera (Italian Easter Pie) offers all the comfort and joy of a true Italian celebration.
Ingredients You’ll Need
What makes this dessert so inviting is the way humble, wholesome ingredients come together to create something magical. Each element has a special role to play in the taste, texture, and color of your finished Pastiera (Italian Easter Pie) – so let’s take a closer look at what you’ll need:
- Cooked wheat berries or pre-cooked grano cotto: These create the signature soft, slightly chewy texture that makes the pie so unique. Pre-cooked grano cotto saves time and gives authentic results.
- Whole milk: Adds richness and helps transform the wheat into a creamy, luscious base for the filling.
- Unsalted butter: Just a tablespoon gives the filling a velvety touch and rounds out the flavors.
- Lemon zest: Don’t skip this! Fresh lemon zest brightens every bite and makes the filling aromatic and lively.
- Ricotta cheese (well-drained): The heart of the filling, it must be creamy and well-drained for best texture—no runny pies here!
- Granulated sugar: Just the right sweetness to support the other flavors without overwhelming them.
- Large eggs and yolks: Whole eggs give structure and silkiness, while extra yolks add luxurious richness.
- Orange zest: Adds another layer of citrus goodness that’s essential for Pastiera’s classic flavor.
- Vanilla extract: Just a splash brings warmth and depth to the custard.
- Cinnamon: Just a dash lends that gentle spice you’ll taste in every authentic Pastiera (Italian Easter Pie).
- Orange blossom water (optional): Traditional and truly perfumed; use it if you can find it, but orange juice also works in a pinch.
- Unbaked 9-inch pie crust (or shortcrust pastry): The foundation for everything! You can go homemade or store-bought, but make sure it’s sturdy enough to support the creamy filling.
How to Make Pastiera (Italian Easter Pie)
Step 1: Prepare the Creamy Wheat Mixture
Set the scene for a gorgeous filling by combining your cooked wheat berries (or grano cotto), milk, butter, and lemon zest in a saucepan. Warm them gently over low heat, stirring often, until the wheat softens and the mixture turns thick and creamy. It should take about 10 to 15 minutes. This step is where the magic begins—the wheat absorbs the flavors, butter adds silkiness, and the lemon zest infuses that unmistakeable spring aroma.
Step 2: Whip Up the Ricotta Custard
While your wheat mixture is cooling, grab a large bowl and mix together your well-drained ricotta, sugar, whole eggs, yolks, orange zest, vanilla, cinnamon, and, if you have it, orange blossom water. Stir or whisk until you have a smooth, fragrant custard. This is the luscious backbone of Pastiera (Italian Easter Pie), so make sure everything is evenly incorporated with no pockets of dry ricotta hiding at the bottom.
Step 3: Combine the Mixtures
Once the wheat mixture has cooled to room temperature (so it doesn’t scramble your eggs!), fold it into the ricotta mixture. Stir until everything is thoroughly combined—now you’re holding a bowl of Italian springtime! This step is crucial for that perfect creamy-yet-textured interior.
Step 4: Assemble Your Pie
Roll out your pie crust and gently press it into a 9-inch pie dish, smoothing it up the sides and trimming any excess. Pour the creamy filling into your waiting crust and smooth the top. If you’re feeling traditional, cut a bit of leftover pastry into strips and weave a simple lattice across the top for that classic Pastiera (Italian Easter Pie) look. Not only does it look stunning, but the crisp pastry contrasts beautifully with the creamy filling underneath.
Step 5: Bake Until Golden
Slide your pie into a preheated 350°F oven and bake for 55 to 65 minutes, or until the scents wafting through your kitchen become absolutely irresistible. The center should set and the top will turn a light golden color. Be patient—Pastiera (Italian Easter Pie) loves a slow, gentle bake. When it’s done, let it cool completely to room temperature, then refrigerate for several hours or, ideally, overnight. This rest lets all the beautiful flavors meld together and makes slicing a breeze.
How to Serve Pastiera (Italian Easter Pie)
Garnishes
The simplest and most traditional garnish is a dusting of powdered sugar, added just before serving for a snowy finish. You could also top each slice with a twist of citrus zest or a few edible flowers for a truly celebratory feel. The pie is already wonderfully aromatic and flavorful, so keep garnishes light and pretty rather than overpowering.
Side Dishes
Pastiera (Italian Easter Pie) is often the grand finale of a celebratory meal, so keep the sides simple: fresh berries, a spoonful of macerated oranges, or a cup of espresso for contrast. For brunch, set out a platter of mixed fruit or a light salad of arugula and citrus to balance the rich, creamy pie.
Creative Ways to Present
Let your imagination run wild! Try serving Pastiera (Italian Easter Pie) in individual tartlets for a personalized touch, or arrange slices on a platter with scattered edible violets for a springtime vibe. Mini pies or neatly cut bars also make it easy to serve at parties or take along to a potluck—just don’t forget to tell everyone about its festive origins!
Make Ahead and Storage
Storing Leftovers
Pastiera (Italian Easter Pie) is one of those rare desserts that only gets better after a day or two in the refrigerator. Simply cover the pie tightly with plastic wrap or foil and store it in the fridge. The flavors deepen and meld, and the texture becomes even more luscious over time—so you can absolutely enjoy leftovers all week long!
Freezing
While traditionally enjoyed fresh, you can freeze Pastiera (Italian Easter Pie) if needed. Cut it into slices, wrap each tightly in plastic wrap and foil, and stash in a freezer-safe container. Thaw overnight in the refrigerator to preserve its creamy texture (and maybe dust with a little fresh powdered sugar before serving, too).
Reheating
Pastiera is typically served chilled or at room temperature, but if you prefer it slightly warm, you can let individual slices come to room temperature before serving, or warm them very gently in a low oven (about 250°F for 10 minutes). This brings out the aromas, but don’t overheat or the custard might lose its delicate consistency.
FAQs
Can I make Pastiera (Italian Easter Pie) ahead of time?
Absolutely! In fact, this pie is best made at least a day in advance to let the flavors develop fully. Just refrigerate until you’re ready to serve—it’s one of those rare desserts that improves with a bit of patience.
What can I use instead of grano cotto?
If you can’t find pre-cooked grano cotto, cooked wheat berries are a perfect substitute. Cook them until they’re very tender, and you’ll get the same delightful texture in your Pastiera (Italian Easter Pie).
Is orange blossom water necessary?
Traditionalists adore orange blossom water for its floral, springlike aroma. If you can’t find it, swap in a splash of orange juice or simply leave it out—the pie will still be delicious, just with a slightly different personality.
Why does my ricotta need to be drained?
Well-drained ricotta ensures your filling sets perfectly and isn’t watery. Place ricotta in a fine mesh sieve or cheesecloth and let it drain for a few hours (or overnight, for best results) before using in your Pastiera (Italian Easter Pie).
How can I tell when the pie is finished baking?
Your pie should be lightly golden on top, and a gentle jiggle in the center is okay—it will firm up as it cools. Overbaking can dry it out, so start checking around 55 minutes for the ideal creamy texture.
Final Thoughts
There’s just something magical about sharing a slice of Pastiera (Italian Easter Pie) with family and friends, especially when you’ve made it yourself. Don’t be afraid to make this beautiful tradition your own—experiment, enjoy, and let your kitchen be filled with the aromas of spring. Give it a try this Easter (or any time you want a taste of Italy’s sweetest celebration) and see why this beloved pie has been treasured for generations!
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Pastiera (Italian Easter Pie) Recipe
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A traditional Italian Easter pie, Pastiera is a delightful combination of creamy ricotta cheese, cooked wheat, citrus zest, and a hint of cinnamon, all encased in a flaky crust. This sweet and aromatic dessert is a perfect way to celebrate the holiday season.
Ingredients
Cooked Wheat Mixture:
- 2 cups cooked wheat berries or pre-cooked grano cotto
- 1 cup whole milk
- 1 tablespoon unsalted butter
- Zest of 1 lemon
Filling:
- 1 3/4 cups ricotta cheese (well-drained)
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 egg yolks
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons orange blossom water (optional)
Crust:
- 1 unbaked 9-inch pie crust (or shortcrust pastry)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Cook Wheat Mixture: In a saucepan, combine cooked wheat, milk, butter, and lemon zest. Cook until creamy, about 10–15 minutes. Let it cool.
- Mix Filling: In a bowl, combine ricotta, sugar, eggs, yolks, orange zest, vanilla, cinnamon, and orange blossom water. Add the cooled wheat mixture and mix well.
- Prepare Crust: Roll out the pie crust and place it in a 9-inch pie dish. Pour in the filling.
- Bake: Bake for 55–65 minutes until set. Cool, then refrigerate before serving. Dust with powdered sugar if desired.
Notes
- Pastiera is best made a day in advance for flavors to develop.
- Orange blossom water adds authentic flavor.
- Store-bought grano cotto can be used for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 115mg
