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The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked in milk. Afterward, they are mixed with ricotta cheese and pastry cream to make an exceptionally delicious filling.

• 2 cups milk
• 1 vanilla bean, halved lengthwise and seeds scraped (or 1 tablespoon pure vanilla extract; omit step 1 if using)
• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 5 cups unbleached all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• Pinch of kosher salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• Finely grated zest of 1 orange
• 3 large eggs
• 1/2 cup plus 2 tablespoons spring wheat berries (4 ounces)
• 1 cup water
• 2 tablespoons unsalted butter
• 1 1/3 cups (12 ounces) ricotta
• 3/4 cup sugar
• 1 large egg, for egg wash

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