Pastiera Napoletana - Easter Pie

If you grew up around Italian Easter, you’ve probably heard "Easter pie." But did you know there are two very different kinds? Here’s the sweet one—Authentic Pastiera Napoletana, a traditional Italian Easter Pie fragrant with citrus, creamy ricotta, and that unmistakable hint of orange blossom water. This authentic Italian cooking masterpiece is a celebration of spring, a labor of love, and a delicious way to bring a piece of Naples into your home. Get ready to bake a truly special dessert that captures the essence of Italian tradition.
Quick Clarification:

• Not the meat pie!
• When Italians say "Easter pie," they might mean the sweet Pastiera Napoletana (our focus!) or the savory Pizza Rustica (a rich meat and cheese pie).
• This post is all about the sweet, fragrant Pastiera Napoletana.

Ingredients

• For the Crust (Pasta Frolla-Style):
• 2 ½ cups (300g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt
• ½ cup (113g) cold unsalted butter, cut into small cubes
• 2 large egg yolks
• 2-4 tablespoons ice water (as needed)
• For the Filling:
• 15 ounces (425g) whole-milk ricotta cheese, drained overnight
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 large egg yolk
• 1 cup (240ml) whole milk
• ½ cup (113g) unsalted butter
• 1 cup (200g) cooked wheat berries (grano cotto), canned or homemade
• Zest of 1 large orange
• Zest of 1 large lemon
• 1 teaspoon vanilla extract
• 1-2 teaspoons orange blossom water (to taste, start with 1 tsp)
• ½ cup (75g) candied citron peel or mixed candied citrus slices, finely diced

Directions

1. Drain the Ricotta (Plan Ahead!):
   1. Place the whole-milk ricotta in a fine-mesh strainer lined with cheesecloth or a coffee filter. Set it over a bowl and refrigerate overnight (at least 8 hours). This step is crucial for preventing a watery pie.
2. Make the Crust Dough:
   1. In a large bowl, whisk together the flour, sugar, and salt.
   2. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
   3. Add the egg yolks and mix until just combined. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
   4. Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 days). Chilling helps the dough firm up, making it easier to roll and preventing shrinkage during baking.
3. Cook the Wheat Mixture (if using raw wheat berries):
   1. If using canned grano cotto, skip this step. If cooking raw wheat berries, follow package directions until very tender and creamy.
   2. In a saucepan, combine the cooked wheat (grano cotto), milk, butter, and orange and lemon zests. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the mixture thickens slightly and the wheat is very tender and creamy, about 10-15 minutes.
   3. Remove from heat and let cool completely. This is important; if the mixture is warm, it can scramble the eggs in the filling.
4. Mix the Filling:
   1. In a large bowl, combine the well-drained ricotta and granulated sugar. Beat with a whisk or electric mixer until smooth and creamy.
   2. Add the 4 large eggs and 1 egg yolk, one at a time, mixing well after each addition until fully incorporated.
   3. Stir in the vanilla extract and orange blossom water. Remember, a little goes a long way with orange blossom water, so start with 1 teaspoon and add more to taste if desired.
   4. Gently fold in the completely cooled wheat mixture and the finely diced candied citrus slices (or candied citron peel).
5. Assemble the Pie:
   1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom or a standard pie dish.
   2. On a lightly floured surface, roll out two-thirds of the chilled dough into a 12-inch circle. Carefully transfer the dough to your prepared tart pan or pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving a slight overhang.
   3. Pour the ricotta filling into the crust-lined pan, spreading it evenly.
   4. Roll out the remaining one-third of the dough. Using a pastry wheel or knife, cut it into 7-8 strips, about ½-inch wide. Arrange these strips in a lattice pattern over the top of the pie. Trim the ends and press them gently into the bottom crust to seal.
6. Bake:
   1. Place the pie on a baking sheet (this catches any potential drips and makes it easier to handle).
   2. Bake for 60-75 minutes, or until the edges are set, the lattice is golden brown, and the center has a slight wobble when gently shaken. The internal temperature of the custard should reach 175-180°F (79-82°C).
7. Cool and Rest:
   1. Let the Pastiera cool completely on a wire rack for at least 3-4 hours.
   2. For the best flavor and texture, refrigerate the pie overnight before serving. This allows the custard to fully set and the complex flavors to meld beautifully.