Pastiera with short crust pastry

Pastiera with short crust pastry

Easter is just around the corner and with it will also come many sweets, including pastries. Usually short crust pastry requires butter but it is also possible to use olive oil, as long as it is EVO.

With this trick you will obtain a softer, more digestible and above all healthier dough.

Ingredients for the short crust pastry

300g of flour type 0

100g of caster sugar, 100ml of Basso Extra Virgin Olive Oil

100ml di olio extravergine d’oliva Basso

2 medium eggs

1 sachet of vanillin

1 sachet of vanillin

1 pinch of fine salt, 1 teaspoon of baking powder


Ingredients for the filling

400gr of ricotta cheese

350gr of precooked wheat

300gr of sugar

3 eggs + 2 yolks

1 vial of orange blossom flavouring

1 sachet of vanillin

250ml whole milk

1 knob of butter

1 pinch of cinnamon powder

1 lemon peel

50gr of candied citron and orange peels

Powdered sugar

Directions for the filling

Put the milk, the precooked wheat, the butter, 1 tablespoon of sugar, the grated lemon grated in a pot and cook over medium heat, stirring often, until the wheat has absorbed all the milk. Once cooled, add the ricotta cheese and eggs beaten separately with the sugar. Add the cinnamon, candied fruit and lemon peel. Mix everything well and store in the fridge.

Method for short crust pastry

Sift the flour with baking powder and vanillin into a bowl. Separate the whites from the yolks. Add oil and sugar to the yolks and mix everything with a whisk. Beat the whites with a pinch of salt. In the center of the container of sifted flour form a “hole” and pour the two compounds just prepared and start working all the ingredients until you have a soft and compact dough. Wrap the dough with plastic wrap and let it rest in the fridge for a few hours.


Grease a baking container with a little butter and lay the short crust pastry inside. Fill with the stuffing, cover with ribbons of pastry the way you like and bake at 170°C for 90 minutes. Remove from the oven and let it cool in a dry place.