Pastiera di Grano & Easter Wheat Pie
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Recipe Overview
Overview
Pastiera di Grano, or Easter Wheat Pie, is a delightful Italian dessert that embodies the spirit of Easter celebrations. This traditional cake is not only a feast for the eyes but also a treat for the palate, combining the rich flavors of ricotta cheese, eggs, and sweet wheat berries. The process begins with making a tender dough, which is rolled out thinly to create a delicate crust that allows the filling to shine. The addition of lemon zest and spices like cinnamon and vanilla infuses the pie with a refreshing citrus aroma, making it a standout dessert at any holiday table.
As you prepare the filling, the anticipation builds. The mixture of beaten eggs, ricotta, and cooked wheat berries creates a creamy texture that is both satisfying and light. The key to a perfect Pastiera is in the balance of flavors; it should be sweet but not overwhelmingly so, allowing the natural taste of the ingredients to come through. Once assembled, the pie is topped with a lattice crust, adding an elegant touch to this rustic dessert.
Baking the Pastiera until golden brown not only enhances its appearance but also deepens the flavors, making it a dish that is best enjoyed after resting for a day or two. This waiting period allows the flavors to meld beautifully, resulting in a pie that is rich in tradition and taste. Whether served at family gatherings or as a special treat for Easter, Pastiera di Grano is sure to become a cherished recipe in your culinary repertoire.
Recipe Details
Steps & Tips
Make a well with flour and add three eggs, a dash of salt, shortening, and sugar.
Mix the ingredients with your hands until a dough forms.
Tip: Use shortening or lard for a better dough texture.
Tip: Knead the dough well to develop its structure.
Wrap the dough in plastic wrap and refrigerate for a couple of hours.
Tip: Let the dough rest in the refrigerator for a couple of hours.
Take a piece of dough and roll it out for the pie crust.
Tip: Ensure the crust is thin to allow the filling flavors to shine.
Roll the dough onto a rolling pin and place it into a greased 9-inch pie pan.
Slice remaining dough into strips for the lattice top.
In a bowl, combine beaten eggs, sugar, ricotta, and boiled wheat berries.
Tip: You can omit candied fruits if you can't find them; the pie will still taste great.
Add cinnamon, vanilla extract, and orange extract to the filling.
Tip: Beat egg whites until soft peaks form for a light texture.
Beat egg whites until soft peaks form.
Fold the beaten egg whites into the filling mixture.
Tip: Fold egg whites gently into the filling to maintain their fluffiness.
Pour the filling into the prepared pie crust.
Place the strips of dough in a crisscross pattern over the filling.
Bake the pie in a preheated 350°F oven for about an hour.
Tip: Bake at 350°F for about an hour until golden brown.
Tip: Use a sharp serrated knife to cut the pie to avoid cracking the crust.
Cut the pie with a sharp serrated knife.
Tip: Let the pie sit for a couple of days to enhance the flavors.
Serve the pie and enjoy.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Ricotta
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pastiera di Grano is traditionally made for Easter Sunday in Naples.
- •The dough for Pastiera is often made with lard or shortening for a rich flavor.
- •Wheat berries used in Pastiera can be prepared ahead of time for convenience.
- •The pie is typically served at room temperature, enhancing its flavors.
