John Barricelli, an excellent baker, television host, and a longtime friend of Martha’s, learned to make this Italian grain pie, known as pastiera, from his grandfather. The wheat berries are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked in milk. Afterward, they are mixed with ricotta cheese and pastry cream to make an exceptionally delicious filling. John sells the pies—and many other wonderful baked goods—at SoNo Bakery in South Norwalk, Connecticut.

　　

Ingredients

Makes one 10-inch pie

　　

For the Filling

1/2 cup plus 2 tablespoons spring wheat berries (4 ounces)

　　2 cups milk

　　1 cup water

　　2 tablespoons unsalted butter

　　Pinch of salt

　　1 1/3 cups (12 ounces) fresh ricotta cheese

　　3/4 cup sugar

　　Vanilla Pastry Cream (page 338)

　　

For the Crust

5 cups all-purpose flour, plus more for dusting

　　2 teaspoons baking powder

　　Pinch of salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 cup sugar

　　Finely grated zest of 1 orange

　　3 large eggs, plus 1 large egg for egg wash

　　

Step 1

Place spring wheat berries in a medium bowl. Add enough water to cover by 2 inches. Refrigerate overnight.

　　

Step 2

Make the crust: In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in orange zest. Add 3 eggs, one at a time, beating until each is fully incorporated. Reduce speed to low, and beat in flour mixture.

　　

Step 3

Divide dough into 2 disks, one larger (approximately two-thirds of dough) and one smaller. Press each piece into a disk; wrap in plastic and refrigerate 1 hour or up to 1 day.

　　

Step 4

Make the filling: Drain wheat berries, and transfer to a medium saucepan with milk, water, butter, and salt. Bring to a boil, then reduce to a simmer, and cook until tender, about 1 hour. Drain, and spread on a baking sheet. Let cool about 30 minutes.

　　

Step 5

Preheat oven to 375°F. In a medium bowl, stir together ricotta and sugar. Add cooled wheat berries and pastry cream. Stir to combine.

　　

Step 6

On a lightly floured surface, roll out larger piece of dough to a 14 inch round, about 1/8 inch thick. Fit into a 10-by-2-inch springform pan. Pour filling into shell. Trim excess dough to 1/2 inch above filling. Roll out remaining piece of dough, 1/8 inch thick. With a pastry wheel, cut into twelve 3/4-inch strips. Weave strips into a lattice (see page 328) over filling; trim lattice flush with edge of dough.

　　

Step 7

Lightly beat remaining egg and brush evenly over top of pie. Bake until crust is golden and filling is bubbling, 60 to 90 minutes. Transfer to a wire rack, and let cool 20 minutes. Run a sharp knife around edge to gently loosen pie. Remove outer ring from springform pan. Let pie cool completely. Serve.

　　Martha Stewart's New Pies and Tarts