A unique mixture of wheat berry, ricotta cheese, and citrus flavors, Italian Easter Grain Pie, or Pastiera Napoletana, is a must-have traditional Italian Easter dessert.
The Italian culture is known for celebrating all the holidays in a very special way and more importantly, there is usually a specific dish or recipe that goes along with each holiday. Easter is no different and actually has several recipes that are passed down from generation to generation.
Easter Grain Pie, Pastiera Napoletana, is one of those very special recipes and will be found at every Easter table in Naples, Italy. The unique flavors, detailed process, and rich history are what make this Grain Pie a favorite at our table. I hope it will become a tradition at yours, too! And while you're at it, complete your spread with Traditional Italian Easter Bread!
The History and Process of Easter Grain Pie
The History Of Pastiera Napoletana
When I was growing up, Easter Grain Pie was served at every single Easter dessert table. I don't think I fully appreciated it until I grew up and learned the true history of this pie. Pastiera Napoletana was said to be created in spring as a symbol of Easter in Naples. They believed this pie, a mixture of wheat and ricotta cheese was a symbol of the Resurrection and using eggs as a symbol of new life
The Process
Although the process seems long and thorough, this pie can be made over three days. The grain is the most important ingredient and can be prepared ahead. Pastiera Napoletana contains a wheat berry that needs to be soaked, boiled, and then reboiled.
On Good Friday, prepare the wheat berry by soaking them overnight to reduce the cooking time. The day before you plan to use them, boil the wheat berry with lemon rind for an hour to soften the wheat. Once you are ready to make the filling, the wheat berry will be boiled again in the milk mixture to create a custard.
From here, the remainder of the recipe seems simple. Create the pie crust, which is a typical flakey pie dough made with a touch of lemon zest for flavor. You will then create a custard-like filling using your grain boiled in milk, mixed with ricotta cheese, sugar, eggs, lemon zest, orange zest, and orange juice. These flavors shine through and the grain brings a beautiful texture for a unique and delicious Easter dessert.
Ingredients
- Flour- All-purpose works great for the dough
- Butter- Unsalted butter, cold and cubed
- Wheat- Cooked soft wheat berry
- Milk- Whole milk works best to make this pie creamy
- Ricotta- To give the filling its tang and creaminess
- Sugar- Granulated sugar works best to add sweetness
- Eggs- To give the filling structure
- Lemon- Both the zest and rind
- Orange- Both the zest and juice
Directions
Dough
- In a food processor, combine the flour and powdered sugar; pulse to combine
- Slowly add in cubed butter, pulsing in between each addition to create a crumble
- Whisk together the egg, cold water, and lemon zest and slowly pour the egg mixture into the food processor while pulsing
- Continue pulsing until the dough comes together into a ball
- Remove the dough from the food processor and kneed on the counter until smooth
- Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight
- Remove the dough from the refrigerator and allow it to sit out until it is soft enough to roll out
- Dust the counter top with flour and roll the dough into a 14 inch circle
- Place the dough into a 10” pie pan or dish
- Remove the excess dough from the edge of the pie pan
- Refrigerate the pie dough until ready to bake
Wheat
- Boil wheat in water with lemon rind for about 1 hour or until wheat is soft
- Allow the wheat to cool completely (this process can be done the night before)
Easter Grain Pie Filling
- In a small sauce pan, combine milk, butter and cooked wheat; bring to a boil
- Remove from the heat and allow the mixture to cool
- In a mixer with paddle attachment, cream together the ricotta cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, orange zest and orange juice
- Add the milk and wheat mixture into the ricotta filling and mix until smooth
- In a separate mixing bowl with whisk attachment, whisk the egg whites until they are soft peaks
- Fold the egg whites into the ricotta mixture until fully combined
- Pour the filling into the unbaked pie shell
- Bake at 350 degrees F for 45-55 minutes or until the top is golden brown and the center is gelled
- Remove the pie from the oven and allow it to cool completely
- Refrigerate until ready to serve
- Sprinkle powdered sugar over the top and enjoy!
Tips and FAQs for Easter Grain Pie
- To break up the cooking time, you can make the dough the day before and refridgerate it overnight. You can also soak and boil the wheat the day or two before you plan to have the pie finished.
- Soft White Wheat Berry is the best grain to create the perfect texture. Granno Cotto (meaning "cooked grain") is another option. It's a jarred precooked wheat berry that is found in Italy and if you are lucky, in some specialty Italian markets. Using the cooked wheat will reduce the cooking time, but it's pretty difficult to find.
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Easter Grain Pie (Pastiera Napoletana)
Ingredients
Dough:
- 2 Cups All Purpose Flour
- ½ Cup Powdered Sugar
- 12 Tbsp Unsalted Butter cold and cubed
- 1 Egg
- 1 Tbsp Cold Water
- Zest of 1 Lemon
Grain Pie Filling:
- 1 Cup Cooked Wheat soft wheat berry
- Lemon Rind
- ½ Cup Whole Milk
- 2 Tbsp Unsalted Butter
- 15 oz Ricotta Cheese
- 1 Cup Granulated Sugar
- 4 Eggs Separated
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Zest
- 1 Tbsp Orange Zest
- ¼ Cup Orange Juice
Instructions
Dough:
- In a food processor, combine the flour and powdered sugar; pulse to combine
- Slowly add in cubed butter, pulsing in between each addition to create a crumble
- Whisk together the egg, cold water, and lemon zest and slowly pour the egg mixture into the food processor while pulsing
- Continue pulsing until the dough comes together into a ball
- Remove the dough from the food processor and kneed on the counter until smooth
- Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight
- Remove the dough from the refrigerator and allow it to sit out until it is soft enough to roll out
- Dust the counter top with flour and roll the dough into a 14 inch circle
- Place the dough into a 10” pie pan or dish
- Remove the excess dough from the edge of the pie pan
- Refrigerate the pie dough until ready to bake
Wheat:
- Boil wheat in water with lemon rind for about 1 hour or until wheat is soft
- Allow the wheat to cool completely
- (this can be done the night before)
Filling:
- In a small sauce pan, combine milk, butter and cooked wheat; bring to a boil
- Remove from the heat and allow this mixture to cool
- In a mixer with paddle attachment, cream together the ricotta cheese, granulated sugar, egg yolks, vanilla extract, lemon zest, orange zest and orange juice
- Add the milk and wheat mixture into the ricotta filling; mix until smooth
- In a separate mixing bowl with whisk attachment, whisk the egg whites until they are soft peaks
- Fold the egg whites into the ricotta mixture and fold until fully combined
- Pour the filling into the unbaked pie shell
- Bake at 350 degrees F for 45-55 minutes or until the top is golden brown and the center is gelled
- Remove the pie from the oven and allow it to cool completely
- Refrigerate until ready to serve
- Sprinkle powdered sugar over the top
Nutrition
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