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Joined Date: Nov 07, 2010
Reviewed Scaturchio's Pastiera
"First when making this pie you have to buy the whole grain kernels, or what is called grain or "grano" soak in cold water for 24 hours, drain the water, refill and soak for another 24 hours, then you boil with the butter and then refrigerate for another 24 hours. You do get a lot of filling with this recipe, I usually make the whole amount with the 10 inch pie tin and I buy 2 frozen 9 inch deep dish pre-made pie shells, I keep the large one for my family and the other 2 I give to family and friends. My family being from Naples, Italy, it was a pleasure to find this recipe. I make it every year and my husband who finds the bakeries pies to be too dry, absolutely loves it!!!