This Easter Wheat Pie recipe, also known as Pastiera Napoletana, is a classic Italian dessert traditionally made in Naples to celebrate Easter. This pie features a sweet, creamy ricotta filling, infused with cooked wheat berries, orange blossom water, citrus zest, and warm spices, all nestled in a buttery, delicate pastry crust.
This recipe will guide you through every step of making an authentic Pastiera Napoletana, from preparing the crust to cooking the filling, ensuring you achieve the perfect balance of flavors and textures.
Table of Contents
- The History of Easter Wheat Pie
- Equipment Needed
- Ingredients
- How to Make Easter Wheat Pie
- Serving Suggestions
- Variations and Substitutions
- Storage and Reheating Tips
- Frequently Asked Questions
The History of Easter Wheat Pie
Pastiera Napoletana dates back to ancient Naples, where it was prepared to celebrate springtime and renewal. Traditionally made on Holy Thursday or Good Friday, the pie was allowed to rest for two days before being enjoyed on Easter Sunday. 
The use of wheat berries symbolizes fertility and rebirth, while orange blossom water and citrus zest represent the scents of Southern Italy in springtime. Over time, the recipe has remained largely unchanged, continuing to be a staple of Easter celebrations in Italian households worldwide.
Equipment Needed For An Easter Wheat Pie
- Mixing bowls – For preparing the dough and filling.
- Rolling pin – To roll out the pastry.
- 9-inch springform pan or pie dish – To bake the pie.
- Saucepan – For cooking the wheat mixture.
- Whisk or electric mixer – For blending the ricotta filling.
- Pastry brush – For applying an egg wash.
Ingredients
Making the Crust (Pasta Frolla)
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For The Wheat Filling
- 1 cup cooked wheat berries (or canned pre-cooked wheat)
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
The Ricotta Filling
- 2 cups whole milk ricotta, drained
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange blossom water
- ½ teaspoon cinnamon (optional)
- ¼ cup candied orange peel, finely chopped
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
How to Make Easter Wheat Pie
1. Preparing the Dough
- In a large bowl, combine flour, sugar, and salt.
- Add cold butter and work it into the flour until the mixture resembles coarse crumbs.
- Stir in eggs, vanilla, and milk until the dough comes together.
- Knead gently, form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Cooking the Wheat Filling
- In a saucepan over medium heat, combine cooked wheat berries, milk, butter, and citrus zest.
- Stir continuously and cook for 10-15 minutes, until the mixture thickens and becomes creamy.
- Remove from heat and let it cool completely.
3. Making the Ricotta Mixture
- In a large bowl, whisk together ricotta, sugar, eggs, vanilla, orange blossom water, and cinnamon.
- Stir in candied orange peel and the cooled wheat mixture.
- Mix until smooth and well combined.
4. Assembling and Baking
- Preheat oven to 350°F (175°C).
- Roll out two-thirds of the dough and line a 9-inch pie dish. Trim any excess dough.
- Pour the ricotta-wheat filling into the crust and smooth the top.
- Roll out the remaining dough and cut into thin strips for a lattice topping (optional).
- Brush the lattice with egg wash.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool completely, then refrigerate for at least 12 hours before serving.
Serving Suggestions For An Easter Wheat Pie
- Dust with powdered sugar before serving.
- Serve chilled or at room temperature for the best texture.
- Enjoy with espresso or a glass of sweet dessert wine.
Variations and Substitutions For An Easter Wheat Pie
Chocolate Pastiera
- Add ½ cup mini chocolate chips to the ricotta filling.
Nut-Free Version
- Skip candied orange peel if you prefer a smoother texture.
Gluten-Free Version Of An Easter Wheat Pie
- Substitute gluten-free flour for the crust and use quinoa instead of wheat berries.
Storage and Reheating Tips
- Fridge: Store covered in the refrigerator for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Allow to thaw at room temperature before serving.
Frequently Asked Questions
Can I make Pastiera Napoletana ahead of time?
Yes! The flavors develop best if the pie is made 1-2 days in advance.
Where can I find wheat berries?
Most Italian grocery stores or specialty food markets carry them. Pre-cooked canned wheat can also be used.
Do I need to drain ricotta before using it?
Yes, for the best texture, drain ricotta overnight in a fine-mesh strainer.
Easter Wheat Pie (Pastiera Napoletana) is a rich, flavorful, and deeply symbolic dessert that has been a beloved Easter tradition for centuries. With its creamy ricotta-wheat filling, delicate crust, and fragrant citrus notes, this pie is a must-have for Italian Easter celebrations.
