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Easy Italian Pastiera Neapolitan Easter Wheat Pie Recipe for Perfect Holiday Treats

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A traditional Italian Easter pie from Naples made with cooked wheat berries, ricotta cheese, eggs, and flavored with orange blossom water and cinnamon. This easy recipe delivers a comforting, floral, and creamy dessert perfect for holidays or special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (170g) unsalted butter, cold and cubed
  • ⅓ cup (65g) granulated sugar (for pastry)
  • 3 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 ¼ cups (220g) cooked wheat berries
  • 2 cups (500g) ricotta cheese, well drained
  • 1 cup (200g) granulated sugar (for filling)
  • 4 large eggs, room temperature
  • 2 tbsp orange blossom water
  • ½ cup (120ml) milk
  • ½ cup candied orange peel (optional)
  • 1 tsp ground cinnamon

Instructions

  1. Rinse ½ cup (100g) wheat berries under cold water. Place in a medium saucepan with 1 ¾ cups (420ml) water. Bring to a boil, then reduce to a simmer and cook uncovered for 45-50 minutes until tender but slightly chewy. Drain and cool completely.
  2. In a large bowl, combine sifted flour, sugar, and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs. Beat egg yolks with vanilla and add to mixture. Gently combine until dough forms. Wrap in plastic and chill for at least 30 minutes.
  3. Drain ricotta in a fine mesh sieve or cheesecloth-lined colander over a bowl for 30 minutes to remove excess moisture.
  4. In a large bowl, whisk eggs and sugar until pale and slightly thickened. Stir in cooled wheat berries, drained ricotta, milk, orange blossom water, cinnamon, and chopped candied orange peel. Mix gently until combined.
  5. Preheat oven to 350°F (175°C). Roll out ⅔ of dough on a lightly floured surface to fit a 9-inch pan, about ⅛-inch (3mm) thick. Transfer dough to pan and press to line bottom and sides.
  6. Pour filling into crust and smooth top. Roll out remaining dough and cut into strips to create a lattice pattern over pie. Press edges to seal.
  7. Bake for 50-60 minutes until crust is golden and filling is set but slightly jiggly in center. Avoid overbaking.
  8. Cool pie completely in pan, then refrigerate for at least 4 hours or overnight before serving.

Notes

Keep butter cold to ensure a flaky crust. Drain ricotta thoroughly to prevent watery filling. Gently fold filling ingredients to keep wheat berries intact. Use orange blossom water for authentic flavor; substitute with orange zest and vanilla if unavailable. Let pie rest refrigerated for at least 4 hours or overnight for best texture and flavor. Baking times may vary by oven; watch for a set but slightly wobbly filling. The lattice top helps the pie bake evenly and adds classic appearance.

Nutrition

Keywords: pastiera, Italian Easter pie, Neapolitan dessert, wheat pie, ricotta pie, orange blossom water, holiday dessert, traditional Italian recipe

Find it online: https://rowanrecipes.com/easy-italian-pastiera-neapolitan-easter-wheat-pie-recipe-for-perfect-holiday-treats/