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Pastiera di Grano-Easter Wheat Pie

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Created by Lenda, Date Added: Sunday, 18 March 2012

Easter Cooked Wheat Pie!!

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6 to 8 depending on slicing
  • Crust:
  • 2 cups all purpose flour or whole wheat flour
  • 2 Eggs
  • 3/4 cup granulated sugar or Splenda
  • 1 stick unsalted butter or 3/4 cup vegetable oil
  • One 16-gram of Pane degl'Angeli vanilla-flavored baking powder or substitute by dissolving 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
  • Pastry Cream:
  • 1/2 cup sugar or Splenda
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 quart milk, whole or skim
  • Filling:
  • 1 pound ricotta, whole or part skim
  • 1/2 cup sugar or Splenda
  • 1 can cooked wheat berries (found in Italian specialty shops)
  • Dilute the wheat berries with 1 Tablespoon milk
  • 1 teaspoon orange flour water or orange juice
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup candied citron, finely diced
  • 1/4 cup brandy (any kind)
  1. For the Crust:
  2. Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
  3. For the Pastry Cream:
  4. Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
  5. Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
  6. For the Filling:
  7. Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350 F. Allow to cool. This can be frozen and thawed to room temperature before serving.

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Additional Tips

This can be frozen and thawed to room temperature before serving. Yes, made ahead of time.I use orange juice.

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