EASTER WHEAT PIE (PASTIERA DI GRANO) RECIPE - (4.3/5)
Provided by slurpey7
Number Of Ingredients 19
Steps:
- Pie crust: Sift flour and sugar into a bowl. Cut in butter with a pastry blender or with fingertips to distribute butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden spoon. Work with hands until dough is manageable. Add milk to hold together. Turn into a lightly floured board and knead until smooth. Form into a ball and chill 30 minutes. Then divide the ball in two. Roll out on lightly floured board to about 1/4 thick (large enough to line a deep 10" pie plate). Butter pie plate an line with pastry leaving a 1/2 inch overhang. Roll out other piece of dough and cut into 1/4 inch strips for lattice work topping. Filling: In scalded milk, mix can of wheat 1/4 teaspoon salt and sugar. Boil for 5 minutes. Remove from heat, add citron and orange peel, set aside. Meanwhile beat ricotta and 1 cup of sugar then add 6 egg yolks, vanilla and orange water. Blend well. Stir in prepared wheat. Then fold-in beaten 4 egg whites. Pour into pie shell. Arrange strips criss-cross over filling to edge and flute heavily. Bake in pre-heated 350 degree oven for about 1 hour or until firm in center. Let cool in oven with door open. Serve sprinkled with confectioners sugar.
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Klara Galandova
[email protected]This pastiera is absolutely delicious! I'll definitely be making it again.
masud Mia
[email protected]This pie is a bit too rich for me, but it's still very good. I think it would be perfect for a special occasion.
Charishma Locko
[email protected]I'm not a huge fan of ricotta cheese, but I loved this pie. The filling was smooth and creamy, and the crust was flaky and flavorful.
Sakina Mumuni
[email protected]This pie is so time-consuming to make, but it's worth it! The end result is a delicious and beautiful pie that's perfect for Easter.
Humbelani priscilla Nemanzemba
[email protected]The filling was a bit too sweet for my taste, but the crust was perfect. Next time, I'll try using less sugar in the filling.
Shoaib Khan j.d.s
[email protected]This was my first time making pastiera, and it came out great! The instructions were easy to follow, and the pie turned out beautifully.
Rakib Ali
[email protected]I've made this pastiera twice now, and it's always a hit. The ricotta filling is light and fluffy, and the orange zest gives it a lovely citrus flavor.
Kabala Safi
[email protected]This pastiera is divine! The filling is creamy and flavorful, and the crust is perfectly flaky. I followed the recipe exactly, and it turned out beautifully.