PASTIERA ( EASTER RICOTTA AND WHEATBERRY PIE)

PASTIERA ( EASTER RICOTTA AND WHEATBERRY PIE) image

Yield 16

Number Of Ingredients 18

FOR THE CRUST
3 Tablespoons Crisco
3 Tablespoons Butter
5 Tablespoons sugar
2 eggs
Flour as much as needed
1/4 Teaspoon baking powder
Tiny amounts of ice water as needed.
FOR THE FILLING
2 lbs. ricotta
1 1/2 cup sugar
10 eggs
4 ozs. Grand Marnier, Galliano, Cointreau or Triple Sec
1 Teaspoon each of vanilla, lemon and orange extract
Grated Zest of one lemon and one orange
2 ozs. of grated citron (found in Italian specialty delis)
3/4 - 1 cup of cooked wheatberries ( Note: wheat needs to be soaked overnight or longer, simmered in water to cover with 1tsp. Sugar, and lemon peel till
soft and tender....can be prepared and stored in refrigerator ahead of time.

Steps:

FOR THE CRUST: In a mixing bowl mix together Crisco, butter, sugar and eggs. Add flour and baking powder. Use as much flour as needed to obtain a firm but spreadable consistency. Add ice water by the teaspoonful to help obtain the right malleable consistency. Roll out the dough on a floured surface using a rolling pin to make the crust. If decorative strips are desired, crust recipe may be doubled and that dough can be cut with a pastry cutter with plain or decorative crimper blades into 1/2 inch wide strips. The strips should be long enough to go from one side of the cake pan to the other. FOR THE FILLING: Cream together ricotta and sugar; add the eggs a few at a time... mix well. Add all the remaining ingredients...mix thoroughly. Place the thin rolled out crust in two 9" pans. Pour half of the creamy filling into each cake pan. If desired place decorative strips in a basket weave fashion on top of the cakes. Place in a 375 degree oven for approximately 50 minutes to one hour or to when the pastiera is a nice golden color.