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1
Place spring wheat berries in a medium bowl.
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2
Add enough water to cover by 2 inches.
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3
Refrigerate overnight.
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4
Make the crust: In a medium bowl, whisk together flour, baking powder, and salt.
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5
With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes.
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6
Beat in orange zest.
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7
Add 3 eggs, one at a time, beating until each is fully incorporated.
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8
Reduce speed to low, and beat in flour mixture.
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9
Divide dough into 2 disks, one larger (approximately two-thirds of dough) and one smaller.
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10
Press each piece into a disk; wrap in plastic and refrigerate 1 hour or up to 1 day.
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11
Make the filling: Drain wheat berries, and transfer to a medium saucepan with milk, water, butter, and salt.
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12
Bring to a boil, then reduce to a simmer, and cook until tender, about 1 hour.
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13
Drain, and spread on a baking sheet.
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14
Let cool about 30 minutes.
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15
Preheat oven to 375F.
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16
In a medium bowl, stir together ricotta and sugar.
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17
Add cooled wheat berries and pastry cream.
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18
Stir to combine.
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19
On a lightly floured surface, roll out larger piece of dough to a 14 inch round, about 1/8 inch thick.
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20
Fit into a 10-by-2-inch springform pan.
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21
Pour filling into shell.
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22
Trim excess dough to 1/2 inch above filling.
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23
Roll out remaining piece of dough, 1/8 inch thick.
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24
With a pastry wheel, cut into twelve 3/4-inch strips.
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25
Weave strips into a lattice (see page 328) over filling; trim lattice flush with edge of dough.
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26
Lightly beat remaining egg and brush evenly over top of pie.
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27
Bake until crust is golden and filling is bubbling, 60 to 90 minutes.
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28
Transfer to a wire rack, and let cool 20 minutes.
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29
Run a sharp knife around edge to gently loosen pie.
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30
Remove outer ring from springform pan.
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31
Let pie cool completely.
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32
Serve.
