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1
Cover wheat berries with cold water in a bowl, then chill, covered, 8 to 12 hours.
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2
Drain in a sieve and rinse.
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3
Sift together 2 1/4cups flour, 1/4 cup sugar, baking powder, and 1/2teaspoon salt.
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4
Blend in 1 1/4sticks butter (1/2 cup plus 2 tablespoons) with a pastry blender or your fingertips until mixture resembles coarse meal.
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5
Add 2 whole eggs and stir with a fork until a crumbly dough forms.
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6
Turn dough out onto a work surface.
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7
Divide in half and with heel of your hand smear each piece of dough twice with a forward motion to help distribute fat.
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8
Gather dough and form into 2 disks.
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9
Chill, wrapped in plastic wrap, until firm, at least 1 hour.
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10
Bring soaked wheat berries and cold water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until wheat berries are tender, about 1 1/2 hours.
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11
Add remaining 1/2 teaspoon salt and simmer 5 minutes more.
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12
Drain in sieve and rinse under cold water until cool.
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13
Drain well.
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14
Whisk together 2 yolks and 1/4 cup sugar, then whisk in cornstarch and remaining 3 tablespoons flour until smooth.
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15
Bring milk to a boil in a small heavy saucepan, then gradually add hot milk to yolks, whisking.
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16
Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly (custard will get very thick), then boil, whisking, 1 minute.
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17
Remove from heat and whisk in vanilla and remaining 1/4 stick (2 tablespoons) butter.
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18
Transfer pastry cream to a bowl and chill, its surface covered with wax paper.
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19
Beat together ricotta and remaining 1/3 cup sugar with an electric mixer at medium speed until sugar is dissolved, about 3 minutes.
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20
Beat in flower water, pastry cream, and remaining 2 yolks, then stir in zest, citron, cinnamon, and wheat berries.
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21
Preheat oven to 350F.
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22
Roll out half of dough into a 13-inch round on a well-floured surface with a floured rolling pin.
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23
Fit dough into a 9-inch (24-centimeter) springform pan (dough is very tender and will crack).
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24
Press dough against side of pan and patch any cracks.
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25
Chill.
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26
Lightly beat remaining egg.
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27
Roll out remaining dough into a 10-inch round and transfer to a baking sheet.
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28
Brush dough with some of egg, then cut into 10 (1-inch) strips with fluted pastry wheel.
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29
Spoon filling into chilled pie crust (filling will not reach top of crust).
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30
Arrange 5 dough strips vertically on filling (1 inch apart), pressing ends of strips into crust.
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31
Arrange remaining 5 strips over them in same manner to form a diagonal lattice.
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32
Trim crust 1/2 inch from top of filling, then fold over lattice.
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33
Brush edge with some of egg.
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34
Bake pie in middle of oven until pastry is golden and filling is puffed and set, about 1 1/2 hours, covering top of pie with foil after 50 minutes to prevent over-browning.
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35
Transfer to a rack to cool.
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36
Run a thin knife around edge of pie and remove side of pan.
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37
Chill pie at least 2 hours.
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38
Bring to room temperature before serving.
