La Pastiera (Easter Wheat
Pie)
Pie Curst (Pasta Frolla)
2 cups flower (sifted)
1/4 teaspoon salt
1/4 cup butter
1/2 cup sugar
3 egg yolks
1 tbsp milk
Sift flour and sugar into
a bowl.Cut in butter to distribute evenly though the flour and sugar. Stir in egg yolks one at a time and mix with a wooden
spoon. Work with hands until manageable. Add milk. Knead on a lightly floured surface until smooth.
Form a ball and chill for 30 minutes. Remove from refrigerator after 30 minutes and divide ball into two peices.
Roll on lightly floured board to about 1/4 inch thick. (I use a spring form pan) Spray pie dish with non-stick
spray and line with pastry. Roll out other piece of dough and cut into 1/4 inch strips for lattice cover.
Filling:
1 can of cooked wheat (grano cotto - usually 14oz/420grams)
1/4 cup milk
1/4 teaspoon of salt
1 cup sugar
1.5 lbs of ricotta
1.5 tablespoon orange flower essence
1/4
cup diced citron
1/4 diced orange peel
4 egg whites
(beaten stiff)
1 tablespoon vanilla
Scald the mile, and add
the wheat, 1/4 ts salt, and the sugar. Boil for 4-5 minutes. Remove from stove, add citron and orange peel and
set aside. Now, prepare the filling: beat ricotta and cup of sugar. Then add 6 egg yolk, vanilla, and orange
flower essence. Blend well. Stir in wheat and then stir in the beaten egg whites. Pour into pie plate.
Arrange strips in a criss cross over the filling to the edge of the pie plate.
Bake
350 degrees for about 1hr until firm in the center. Let cool in the oven with the door open. Sprinkle with powder
sugar!
Buon Appetito!
Melanie
DarConte, Pinetina
