Best Easy Pastiera di Grano Recipe

Preheat oven to 350°F and roll out the pie crust, fitting it snugly into a 9-inch pie dish; keep crust chilled until ready to fill.

In a medium saucepan over medium-low heat, combine cooked wheat berries, unsalted butter, and 1 cup of milk (from ricotta), stirring gently for 10 minutes until the mixture is creamy and the grains are tender.

In a large bowl, whisk together ricotta, granulated sugar, eggs, orange blossom water, vanilla extract, cinnamon, salt, and candied citrus peel until fully incorporated and smooth.

Gently fold the cooled wheat berry mixture into the ricotta filling, stirring until combined; avoid over-mixing to preserve texture.

Pour filling into prepared crust, level the surface, and bake for 60–70 minutes at 350°F, until the top sets, edges turn golden, and center jiggles slightly. Cool to room temperature, then dust with powdered sugar before serving.