• Before beginning this recipe, if you need to make your own homemade cooked wheat berries (grano cotto), please see the instructions in the blog post above, or the notes section of this recipe card.

Make the Ricotta Mixture

• Drain the ricotta, removing any excess moisture.
• In a small bowl, whisk together the ricotta and granulated sugar until smooth and fully combined. Wrap the bowl in plastic and store in the refrigerator for at least two hours or overnight. This allows the sugar to fully dissolve into the ricotta for the creamiest texture.

Make the Grano Cotto Mixture

• In a small 1-quart pot, combine the cooked wheat berries, milk, butter, orange peel, and lemon peel.
• Simmer over low heat for 30 minutes, stirring occasionally.
• Remove the mixture from heat and carefully remove the lemon and orange peels.
• Remove ¼ cup of the cooked wheat mixture and blend it until smooth.
• Stir the blended mixture back into the rest of the cooked wheat mixture and set aside to cool. If you are letting the ricotta mixture from step 2 sit overnight, you can also let this mixture sit overnight.

Make the Pastiera Napoletana

• While the ricotta mixture from step 2 is resting, roll out one half of the prepared pasta frolla and fit it into your pie tin. Prick all over with a fork and transfer the tin to the refrigerator while you prepare the rest of the filling.
• Transfer the ricotta and sugar mixture into a large mixing bowl. Whisk in the ground cinnamon and orange blossom water.
• Add the eggs and egg yolk, whisking in one at a time until fully incorporated.
• Whisk in the cooked wheat mixture you made earlier and the candied citrus.
• Set the filling aside for 1 hour to allow the flavors to meld.
• Preheat the oven to 325°F (165°C).
• While the filling is resting, roll out the other half of the pasta frolla dough. Using a 5-wheel pastry cutter or a pizza cutter, cut about 7 strips of dough 1½" (4cm) wide. The dough will be easiest to work with if you roll it out on a piece of parchment paper.
• Remove the pie tin fitted with pasta frolla dough and place it on a sheet pan lined with parchment paper. Fill the pie with your prepared filling from step 12, leaving about 1cm (½") of space from the top of the tin.
• Carefully place 4 parallel strips of pasta frolla from step 14, evenly spaced, over the top of the pie. Press the edges of the strips to the dough fitted to the pie tin to seal the crust.
• Take another 3 strips of pasta frolla and change the angle so that diamond shapes are created between the strips of dough. Evenly space them and seal them to the bottom crust.
• Carefully transfer the pie to your preheated oven and bake for 45-50 minutes until the top crust is just starting to brown.
• Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes. For the best flavor, transfer the pie to the refrigerator and let it rest for 3 days before serving.