Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
| Servings | Prep Time |
| 1 9 inches pie | 2 ½ hours, plus cooling and resting time |
| Cook Time |
| 1 ½ |
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Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
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Ingredients
Dough
- 8 tablespoons Butter 1 stick
- 2 cups 00 flour
- ⅔ cup granulated sugar
- 2 teaspoons grated lemon zest
- 1 large egg
- ¼ teaspoon baking powder
Wheat Filling
- 1 can cooked wheat, 14.8 onces grain
- ⅔ cup whole cow milk
- 1 teaspoon Butter
- 4 tablespoons orange zest
Ricotta Cream
- 1 ½ cups fresh ricotta, drained
- 3 large eggs
- 1 ½ cups granulated sugar
- 4 tablespoons orange zest
- 1 teaspoon orange blossom essence
- 1 teaspoon natural vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon 3 cinnamon powder, optional
- ½ cup candied fruit, optional
Finishing
- 4 to 5 tablespoons confetioners' sugar
Servings: 9 inches pie
Instructions
Dough
- Place the butter, flour, sugar, lemon zest, egg and baking powder in the workbowl of a food processor fitted with a metal blade and pulse until all ingredients are blended, then process just until you have a smooth dough. Stop once or twice to scrape down the sides of the bowl. Wrap the dough in plastic film and chill for at least an hour, or up to 1 day.
Wheat Filling
- Put the wheat grain in a heavy bottom medium sized pot. Mix in the milk add the butter and the lemon zest. Bring to a gentle simmer on a low flame and cook, stirring occasionally, until the wheat kernels are tender, and the milk is absorbed, about 15 to 20 minutes. Stir and scrape the bottom occasionally to avoid burning.
- Place half of the cooked wheat filling in to a blender and blend until creamy and smooth. Scrape back in to the cooked wheat, mix well and set aside to cool off.
Ricotta Filling
- Drain the ricotta in a sieve over a bowl until all the liquid is gone. You can drain the ricotta overnight or at least an hour before making the filling.
- Place the drained ricotta in a large bowl. Add the eggs, sugar and mix with a wooden spoon then beat until light and fluffy. Add the orange zest, the orange blossom water, vanilla, salt and cinnamon if using. Mix. Scatter the candied fruit, if using and fold together with a rubber spatula until blended.
- Fold the cooled wheat filling in to the ricotta cream and mix gently until incorporated.
Pie Assembly and Cooking
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Roll out two-thirds of the dough into a 14-inch circle. Fold the circle in quarters, place one of the points in the center of the buttered pan and unfold the dough, pressing it gently against the bottoms and sides and into the corners of the pan.
- Scrape the filling into the dough-lined pan. Make a lattice top by alternating strips of the pre-cut dough in alternating directions. Join the strips of dough to dough along the sides of the pan by pressing gently. Traditionally in Italy we use 7 stripes of dough to make the lattice. Place 4 strips diagonally at the bottom and 3 on the top.
- Bake until golden brown and the center feels springy, about 1 ½ hours. Remove and cool completely before serving. It will be better a day or two after baking. Once the pie is cooled off rest in a cool place wrapped with foil. Sprinkle with confectioners’ sugar before serving.
Recipe Notes
- Use fresh sheep ricotta if available or a good quality artisanal cow milk ricotta
- Drain the ricotta overnight. Place in a sieve over a bowl and rest covered in the refrigerator
- You can buy canned or jarred cooked wheat on Amazon or in any good Italian deli
- Use good quality orange blossom flower essence to avoid soapy taste
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