Italian wheat pie

Doree' 1

"a yummy light Italian wheat pie (light for us Italians, hahah) Handed down for generations..."
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2 h 10 servings yields 3 pies
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

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  1. To prepare the fresh wheat berries (skinless) you can boil them for an hour or let them sit overnight. I soak them or boil them with some lemon and orange peels as well as some sugar and salt so the flavor gets inside the berries.
  2. To prepare the ricotta, you have to blend it for at least 3 minutes in a food processor so its very creamy,(same way you make cannolis)
  3. This sounds like a lot of work, but its really simple..
  4. to the ricotta, add all the ingredients except the berries and let it blend in a food processor until all blended
  5. Add the wheat and blend by hand
  6. Add Citron if you like that
  7. Pour into pie crusts and bake
  8. 400 degrees for 10 minutes
  9. Lower heat to 325
  10. Bake one hour
  11. Bake until pies are firm, should not jiggle.
  12. I have worked on this recipe for the last 25 years.. I used to make it with my 80 year old Aunt and Grandma,, its handed down and changed,, its now light and moist…
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