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1
Place the sifted flour on a work surface, cut the butter into pieces and rub the butter together with the flour by using your fingers, until it is of a flaky consistency.
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2
Make a well in the center and add the sugar, the eggs, the lemon peel, and a pinch of salt.
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3
Use a fork and beat the ingredients in the well, beginning to incorporate them with the flour, working quickly.
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4
Shape the dough into a ball, wrap it in plastic wrap. and refrigerate it for at least an hour.
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5
Pour the cooked wheat into a saucepan with 200 milliliters of milk, a tablespoon of sugar, a pinch of salt and the shortening.
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6
Stir well and simmer it on low heat for approximately 10 minutes.
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7
Dilute the ricotta cheese in a bowl with 100 milliliters milk.
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8
Beat the 3 eggs with the sugar in a bowl.
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9
Add the ricotta cheese, candied fruits, orange blossom water, vanilla, and the slightly cooled cooked wheat to the egg mixture.
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10
Combine well, the mixture will be rather liquid.
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11
Preheat the oven to 170 degrees Celsius.
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12
Place the sheet of pie crust inside, covering the border as well and keeping some dough for the strips for the top of the pie.
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13
Pour the filling into the pie plate and add some strips of dough to the top in a grid pattern.
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14
Bake for approximately 1 hour and 30 minutes or until the surface is golden.
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15
Turn off the oven, let the pie cool inside with the oven door open.
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16
Once the pie has cooled completely, sprinkle it with powdered sugar.
