Pastiera di Grano - Italian Easter Pie

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 large egg 1 large egg
• Zest of 1 lemon Zest of 1 lemon
• For the filling: For the filling:
• 2 cups (500g) whole milk 2 cups (500g) whole milk
• 1 cup (200g) cooked wheat berries 1 cup (200g) cooked wheat berries
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• Zest of 1 orange Zest of 1 orange
• For garnish: For garnish:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 10g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter, sugar, lemon zest, and a pinch of salt. Use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the egg and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Stir in the cooked wheat berries and simmer for 5 minutes. Remove from heat and let it cool.
5. 5.
   In a large mixing bowl, combine the sugar, ricotta cheese, eggs, vanilla extract, orange blossom water, and orange zest. Mix until well combined.
6. 6.
   Gradually add the milk and wheat berry mixture to the ricotta mixture, stirring until fully incorporated.
7. 7.
   Roll out the chilled dough on a lightly floured surface and line a greased 9-inch pie dish with it. Trim any excess dough.
8. 8.
   Pour the filling into the prepared crust and smooth the top with a spatula.
9. 9.
   Bake for 50-60 minutes, or until the crust is golden and the filling is set.
10. 10.
    Remove from the oven and let it cool completely before dusting with powdered sugar.
11. 11.
    Serve chilled or at room temperature.

Treat your ingredients with care...

• Wheat berries — Make sure to cook the wheat berries according to the package instructions before adding them to the filling. They should be tender but still have a slight chewiness.
• Orange blossom water — Use high-quality orange blossom water to ensure a fragrant and authentic flavor in the filling. Adjust the amount according to your preference for the intensity of the orange blossom aroma.

Tips & Tricks

• For a twist, you can add a handful of candied citrus peel to the filling for extra flavor and texture.
• Serve the Pastiera di Grano with a dollop of whipped cream or a scoop of vanilla gelato for a delightful contrast.
• If you can't find orange blossom water, you can substitute it with a few drops of orange extract or a teaspoon of orange zest.
• Make sure to let the pie cool completely before dusting it with powdered sugar to prevent it from melting into the filling.
• Leftovers can be stored in the refrigerator for up to 3 days. Enjoy them chilled or bring them to room temperature before serving.

Serving advice

Serve the Pastiera di Grano as a sweet ending to an Italian Easter feast. Cut it into wedges and present it on a dessert platter. Dust each slice with powdered sugar for an elegant touch. Accompany it with a cup of freshly brewed espresso or a glass of sweet dessert wine.

Presentation advice

To enhance the presentation of the Pastiera di Grano, you can garnish each slice with a sprinkle of grated orange zest or a few edible flowers. Serve it on a decorative dessert plate to showcase its beauty. For an extra touch, place a small Easter-themed chocolate or a colorful sugar-coated almond on top of each slice.