Pastiera Di Grano

Easter Wheat Pie

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

directions

  • For the Crust:

  • Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
  • Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
  • For the Pastry Cream:

  • Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
  • Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
  • For the Filling:

  • Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350°F
  • Allow to cool. This can be frozen and thawed to room temperature before serving.
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RECIPE MADE WITH LOVE BY

@Phil Franco
Contributor
@Phil Franco
Contributor
"Easter Wheat Pie"
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  1. Phil Franco
    Easter Wheat Pie
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