Citrus Wheat Berry Ricotta Pie

Recipe Collection: Dessert

Citrus Wheat Berry Ricotta Pie is a vegetarian Italian classic perfect for festive occasions. This pie features a rich ricotta filling combined with wholesome wheat berries and vibrant candied citrus, all nestled in a flaky lattice crust. Ideal for gatherings, it offers a delightful mix of textures and tastes that will impress your guests.

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Overview

This Italian Easter Grain Pie, also known as Pastiera, is a delightful treat traditionally enjoyed during Easter. The pie features a creamy ricotta filling enriched with whole wheat berries and candied citrus, all encased in a buttery lattice crust. Perfect for festive gatherings, this pie is a harmonious blend of textures and flavors that will leave your guests craving more.

Diet Type

Vegetarian

Allergies

Wheat, Dairy, Eggs

Cuisine

Italian

Serving Size: 16

Cooking Time: 85 minutes

Ingredients

• 5 Cups (cups) water
• 0.5 Cups (cups) whole wheat berries
• 6 Large (large) eggs
• 1 Cup (cup) white sugar
• 1.5 Pounds (lbs) ricotta cheese
• 8 Ounces (oz) mixed candied fruit
• 2 Teaspoons (tsp) orange zest, zested
• 1 Teaspoon (tsp) lemon zest, zested
• 1 Teaspoon (tsp) vanilla extract
• 0.5 Teaspoon (tsp) cinnamon, ground
• 1 Tablespoon (tbsp) unsalted butter
• 1 Teaspoon (tsp) salt
• 2 14.1 Ounces (oz) packages double-crust pie pastry, packaged
• 2 Tablespoons (tbsp) confectioners' sugar, sifted

Steps

1. In a large saucepan, bring 5 cups of water to a boil over medium-low heat. Add the whole wheat berries and boil for 40 minutes until tender.
2. While the wheat berries are cooking, beat the eggs in a large bowl using an electric mixer. Gradually add the white sugar, mixing until well combined. Incorporate the ricotta cheese, mixed candied fruit, orange zest, lemon zest, vanilla extract, and ground cinnamon into the egg mixture.
3. Once the wheat berries are cooked, drain them in a colander and rinse with warm water. Set aside 0.75 cups of the cooked wheat in a small bowl. Stir in the unsalted butter and salt until the butter is melted. Add this mixture to the ricotta mixture, along with the remaining cooked wheat berries, and mix well.
4. Preheat your oven to 375 degrees F (190 degrees C).
5. Line two 9-inch pie pans with the thawed pie pastry. Cut the remaining pastry into 0.5-inch wide strips for the lattice tops. Divide the ricotta filling evenly between the two pie pans. Arrange the pastry strips over the filling to form a lattice pattern and crimp the edges to seal.
6. Bake the pies in the preheated oven for about 45 minutes, or until the crust is golden brown. Remove from the oven and sprinkle each pie with 1 tablespoon of confectioners' sugar. Allow the pies to cool at room temperature, then chill them overnight in the refrigerator before serving.

Enjoy your homemade Citrus Wheat Berry Ricotta Pie!