Ingredients
Method
- Prepare the Dough:
- In a bowl, combine the flour, sugar, and a pinch of salt. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.
- Stir in the beaten eggs and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least an hour.
- Make the Filling:
- In a large bowl, combine the fresh ricotta, beaten eggs, and sugar. Mix until smooth.
- Add the orange blossom water, vanilla extract, and cooked wheat. Stir well to combine.
- Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface until it’s about 1/8 inch thick. Line a 9-inch pie dish with the dough, trimming any excess.
- Pour the filling into the pie crust. Roll out the remaining dough and cut into strips. Arrange the strips in a lattice pattern over the filling.
- Bake for 60–70 minutes or until the crust is golden and the filling is set. Let it cool completely before serving.
Notes
Fresh Ricotta: Use fresh, high-quality ricotta for the best texture and flavor. It makes the filling creamy and delicious.
Cooked Wheat: You can find grano cotto in Italian specialty stores or cook whole wheat berries until soft if you can’t find it.
Floral Water: Orange blossom water gives the Pastiera its unique aroma. Rose water is a good substitute if needed.
Cooked Wheat: You can find grano cotto in Italian specialty stores or cook whole wheat berries until soft if you can’t find it.
Floral Water: Orange blossom water gives the Pastiera its unique aroma. Rose water is a good substitute if needed.