Easter wheat pie
Pie Crust
- 2 Cups Flour
- 1 Cup Cold Butter
- 3 Tbsp Cold Water
- 1 Tbsp White Vinegar
- 1 Egg
Wheat Berries
- ⅓ Cup Wheat Berries
Filling
- 1½ Lbs Ricotta Cheese
- 3 Eggs
- ⅓ Cup Grated Chocolate
- ⅓ Cup Granulated Sugar
- 1 Tsp Vanilla Extract
- ¾ Cup Cooked Wheat Berries
- Each Maraschino Cherries (Chopped)
- 1 Tbsp Orange Juice P
- Powdered Sugar For dusting Pie {if desired}
Instructions
Crust
- Cut butter into flour until small pea-sized balls form.
- In separate bowl beat together the egg, water and vinegar. Reserve small amount of egg, adding a small amount of water to brush on top of dough just before cooking. This is an egg wash.
- Combine all ingredients (except for the reserved egg wash) and mix until a dough ball forms then cover and refrigerate for at least 30 minutes.
- Remove 2/3 of dough and roll out to a 15 inch circle. Transfer to 11 inch pie pan.
- Roll remaining dough to a 13 inch circle then slice into 1½” strips. Cover with a dry towel and set aside.
Wheat Berries
- Add wheat berries to 3 quarts salted boiling water and simmer 30 – 40 minutes or until tender.
- Drain wheat berries and allow to cool to room temperature.
Pie
- Beat eggs and add all other filling ingredients except for powdered sugar and mix thoroughly.
- Transfer filling to pie dough. Use pie dough strips to create lattice top. Crimp top edge to create fluted design.
- Brush egg wash on top of lattice and fluted edge.
- Bake in oven preheated at 375 degrees Fahrenheit for 45 minutes or until nicely browned.
- Sprinkle with powdered sugar, {if desired} cool or refrigerate and serve
Personal preference of mine is to not put the lattice strips on the pie. Another personal preference the i/we serve the pie chilled/cold.
