Pastiera, Pizza Grano or Easter Wheat Pie

Pastiera, Pizza Grano or Easter Wheat Pie

pastiera, pizza grano, Easter wheat pie, wheat pie

The pastiera, or pizza grano is also known in English as a wheat pie.  It’s a traditional Neapolitan dessert pie made at Easter time.  In the past, some people made these at home and other people bought them at Italian bakeries.  Unless you live near an Italian bakery, you will probably not be able to find one.  These pies have wheat but depending on where they are made, they can also have rice.  Part of my family is from the Benevento area of Italy, and they make the pie with rice.  I made an Italian Easter rice pie last year.

pastiera, pizza grano, wheat pie

Pastiera, Pizza Grano or Easter Wheat Pie

For the crust:

2 cups sifted flour

1 cup granulated sugar

pinch salt

1 stick butter, room temperature

2 eggs

Combine flour, sugar and salt.  On your work surface, make a well in the flour.  Add the eggs.

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Dot the butter around and mix all together.  Work the dough until you have a dough that doesn’t stick (you may need to add more flour).

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Refrigerate for at least 30 minutes.

For the filling:

1 1/2 cups whole milk

1 can/jar cooked wheat (You will find this at an Italian market.  Or you can buy wheat berries and cook them yourself.)

1 tablespoon butter

1 tablespoon sugar

5 eggs

1 cup sugar

1 lb. ricotta (Try to buy a good brand that doesn’t have added gums or thickeners.)

1 tablespoon orange blossom water (This is not orange extract.  You will find this at Italian markets.  If you can’t find it, you can use vanilla instead.)

8 oz. chopped citron (This is hard to find.  Some grocery stores carry it.  Italian markets have it too.  It depends on where you live.  The higher percentage of Italians, the more likely you are to find it.)

In a pot, add the milk, wheat, butter and 1 T sugar.  Bring to a boil.  Lower the heat and simmer for about 30 minutes until it’s a thick custard.  Transfer it to a bowl and allow it to cool.

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By hand or with a mixer, mix the eggs, sugar, ricotta and orange blossom water until well combined.  Mix in the cooled wheat custard.  Stir in the citron.

Grease and flour a 9- or 10-inch springform pan.  (You can also use a pie plate or cake pan.)

Take out your dough.  Cut off 1/3 of it to save to make strips for the top.  Roll the dough out into a circle and put into springform pan.

Pour the filling into the crust.  Roll out the other piece of dough and cut strips to make a crisscross design on top.

Bake at 350 degrees for about an 1 hour (not less but maybe a little more).

One response to “Pastiera, Pizza Grano or Easter Wheat Pie

  1. Pingback: 6 Italian Christmas Foods & Traditions | Hunting for the Very Best

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