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Pastiera Napoletana - Pastiera di Grano - Easter Wheat Pie

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Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted


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Pastiera Napoletana or Pastiera di Grano (Easter Wheat Pie) is a Neapolitan  Easter tradition that cannot be missed! Watch the VIDEO on how Rossella and Nonna Gilda make this pie. your social media marketing partner
Related Recipes:
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Holiday Recipes
Key Ingredients
Difficulty Level
Recipe Groups
Vegetarian Recipes
Mediterranean Diet Recipes
2 Pies

For the Pastry Dough:

  • 2.5 Cups  Flour
  • 1/2 Cup  Sugar
  • 3 - Eggs
  • 2.5 Tbs  Crisco
  • Pinch of Salt
  • Zest of one lemon

For the Filling:

  • 1.5 Lbs - Ricotta
  • 1/4 Lb - Hulled wheat (from soft wheat)
  • 1 Cups - Sugar
  • 4 - Eggs, separated
  • 1 Tbs - Vanilla extract
  • 1 Tsp Orange extract
  • 1/2 Cup Citron or candied fruit (optional) your social media marketing partner

For the Crust:

  • Arrange flour in a circle on your work surface. In the center, add the eggs, sugar, Crisco, salt and lemon zest.
  • Mix together by hand until firm. Shape into a ball, wrap in plastic wrap and store in the fridge for later use.

For the Filling:

  • The wheat should be rinsed with water and placed in a pot with enough cold water to cover it by 1 inch.  Cook over medium heat, stirring occasionally, for about 30 - 40 minutes until tender.  Drain and let it cool for use in the recipe.
  • In a large bowl, beat eggs yolks only.  Set aside egg whites in a separate bowl for later. Add ricotta, wheat and sugar to beaten egg yolks and mix everything until well incorporated.  Add the vanilla, orange extract and citron and mix well.  Beat egg whites until fluffy and foamy and fold into the ricotta mixture.
  • Preheat oven to 350 degrees. Grease two 9" x 1.5" baking pans with Crisco and set aside.
  • Cut a piece of the dough, according to the size of the pan, and roll it out with a rolling pin.  The dough should not be too thick.  Lay dough into the greased baking pan. Fill the pan with the ricotta mixture. 
  • For the top crust: cut another smaller piece of dough and roll very thin.  Cut this into strips and place across the top of pie, in a crisscross pattern. Press the ends together with the dough edge from pan.
  • Bake at 350 degrees for about 1 hour and 15 minutes, or until crust is golden brown. your social media marketing partner
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Review by MelP , Wednesday, 08 April 2015 vote imagevote imagevote imagevote image
Everyone loved it except a few did not like the chewy citron and wheat berries. Were the citron and wheat berries suppose to dissolve? your social media marketing partner
Review by rossella rago , Thursday, 24 March 2016 vote imagevote imagevote imagevote image
That is the texture of Pastiera. No, they are not supposed to dissolve! your social media marketing partner