THE DAY BEFORE
Rinse the wheat berries well and place them in a small bowl with enough water to cover.
Allow to soak overnight or up to 24 hours before you plan to bake the ricotta pie as this will allow for quicker cooking time.
THE FOLLOWING DAY
Rinse and drain the wheat berries and place them in a pot with 2 cups of water and bring to a boil.
Reduce the heat and let simmer for about 1 hour or until tender.
Drain any remaining liquids and set aside while you prepare the pasta frolla.
FOR THE PASTA FROLLA
Place the flour, sugar and salt in the bowl of a stand mixer and stir to combine.
Add the cubed butter and mix till coarse crumbs form.
Mix in the lightly beaten eggs,vanilla extract and orange zest until it forms a smooth ball. (takes less then a minute).
Wrap the dough in cling wrap and allow to chill in the fridge for 1 hour.
Meanwhile place the cooked wheat in a medium sized stock pot.
Add in the milk, vanilla bean and lemon zest.
Bring to a boil over medium heat then reduce the heat to a simmer and cook until all the liquids are absorbed while stirring often.
Makes sure to keep an eye on it so the wheat berries do not stick to the pot and burn.
Discard the vanilla bean and keep aside to cool.
While the mixture cools, grease a 25cm round tart tin with a removable bottom and set aside. (I used a 25cm (10 inch) deep quiche pan with removable bottom however any 10 inch pie dish would also work).
Cut a quarter of the dough off, reserving it for the lattice top.
Roll out the remaining dough to about 1/8 inch thick and line the tart tin with the rolled dough.
Trim off any excess dough with a knife.
FOR THE FILLING:
In a medium sized bowl mix together the ricotta, the 2 whole eggs plus 2 egg yolks until light and fluffy.
Mix in the powdered sugar (icing sugar), orange blossom water, orange and lemon zests until combined.
Stir in the cooled wheat mixture.
In a separate bowl beat the two remaining egg whites just until stiff peaks form and then softly fold them into the ricotta mixture.
Pour the ricotta mixture into the prepared pie.
Roll out the remaining pastry dough and cut out 6 strips slightly longer then the pie tin.
Place the strips of dough over the filling in a criss-cross pattern and trim off any excess.
Brush the strips of dough with milk and bake the pie for about 50 to 60 minutes or until a lovely golden brown.
Allow the ricotta pie to cool completely before refrigerating then dust with powdered sugar just before serving.
This ricotta pie actually tastes better the day after it is baked making it a great make ahead dessert.