Pastiera ( Easter Ricotta And Wheatberry Pie) Recipe

Name: Pastiera ( Easter Ricotta And Wheatberry Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST; 3 Tablespoons Crisco; 3 Tablespoons Butter; 5 Tablespoons sugar; 2 eggs; Flour as much as needed; 1/4 Teaspoon baking powder; Tiny amounts of ice water as needed.; FOR THE FILLING; 2 lbs. ricotta; 1 1/2 cup sugar; 10 eggs; 4 ozs. Grand Marnier, Galliano, Cointreau or Triple Sec; 1 Teaspoon each of vanilla, lemon and orange extract; Grated Zest of one lemon and one orange; 2 ozs. of grated citron (found in Italian specialty delis); 3/4 - 1 cup of cooked wheatberries ( Note: wheat needs to be soaked overnight or longer, simmered in water to cover with 1tsp. Sugar, and lemon peel till; soft and tender....can be prepared and stored in refrigerator ahead of time.

Servings: persons

FOR THE CRUST
3 Tablespoons Crisco
3 Tablespoons Butter
5 Tablespoons sugar
2 eggs
Flour as much as needed
1/4 Teaspoon baking powder
Tiny amounts of ice water as needed.
FOR THE FILLING
2 lbs. ricotta
1 1/2 cup sugar
10 eggs
4 ozs. Grand Marnier, Galliano, Cointreau or Triple Sec
1 Teaspoon each of vanilla, lemon and orange extract
Grated Zest of one lemon and one orange
2 ozs. of grated citron (found in Italian specialty delis)
3/4 - 1 cup of cooked wheatberries ( Note: wheat needs to be soaked overnight or longer, simmered in water to cover with 1tsp. Sugar, and lemon peel till
soft and tender....can be prepared and stored in refrigerator ahead of time.

1
["FOR THE CRUST:", "", "In a mixing bowl mix together Crisco, butter, sugar and eggs. Add flour and baking powder. Use as much flour as needed to obtain a firm but spreadable consistency. Add ice water by the teaspoonful to help obtain the right malleable consistency. Roll out the dough on a floured surface using a rolling pin to make the crust. If decorative strips are desired, crust recipe may be doubled and that dough can be cut with a pastry cutter with plain or decorative crimper blades into 1/2 inch wide strips. The strips should be long enough to go from one side of the cake pan to the other.", "", "FOR THE FILLING:", "Cream together ricotta and sugar; add the eggs a few at a time... mix well.", "Add all the remaining ingredients...mix thoroughly.", "", "Place the thin rolled out crust in two 9"" pans.", "Pour half of the creamy filling into each cake pan.", "If desired place decorative strips in a basket weave fashion on top of the cakes.", "Place in a 375 degree oven for approximately 50 minutes to one hour or to when the pastiera is a nice golden color."]

1338

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUST, 3 Tablespoons Crisco, 3 Tablespoons Butter, 5 Tablespoons sugar, and more.

Yes, Pastiera ( Easter Ricotta And Wheatberry Pie) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pastiera ( Easter Ricotta And Wheatberry Pie)

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