Easter Wheat Pie


Purchase dry wheat without husks. Wash. Soak overnight in large pot with 10 cups of water 

Bright to a boil over a high flame. Lower flame. Cover. Cook for 1 ½ hours until soft. 

(if too much water evaporates, add more water. Stir frequently to prevent sticking. Cool 

Place wheat in a colander. Run under clean, cool water to remove starchiness. Drain well 


Combine flour, salt, and sugar. Add butter. Blend by rubbing mixture between palms of hands. Add egg yolks, one at a time. Blend in the same way 

Add milk. Knead until smooth. Form into ball. Cover with wax paper. Chill 30 minutes. 

Take ¾ of the dough, roll out 1/8 inch thick. 

Line 11-inch pie pan or round 9 x 2 baking pan. Allow dough to lap 1 inch over the edge 

Brush bottom of pie shell with small amount of beaten egg white 


In a large bowl, beat well-drained ricotta until smooth. If using cottage cheese, put through a fine sieve. Add sugar and egg yolks. Beat until well blended. Add vanilla extract, lemon zest, dried fruit, and wheat.  Mix well. 

Fold in stiffly beaten egg whites. Pour filling into pie shell. 

With remaining dough, roll out and cut into 1” strips with a pastry wheel 

Arrange strips in a lattice design over filling. Turn the over lapping dough under and flatten slightly. 

Bake in a reheated oven at 350 degrees F for 50 minutes or until the center is firm, pie is golden brown. Dust with powdered sugar (optional) Serves 20, thin slices