Easter Wheat Pie

Sift flour and sugar into large bowl; cut in butter with pastry blender. Stir in egg yolks, one at a time, mixing with a wooden spoon; work with your hands until dough is manageable, adding milk to hold dough together. Turn out onto lightly floured board and knead until smooth. Form into a ball and chill in refrigerator for 30 minutes. Divide ball in two. Roll half on lightly floured board to 1/8 inch thickness (large enough to line a 10 inch deep-dish pie pan). Butter the pan and line with pastry, leaving a 1/2 inch overhang all around. Roll out other half and cut into 3/4 inch wide strips for a lattice work topping and set aside. 1 (15 oz.) can cooked wheat 1/4 tsp. salt 1/4 c. sugar 1/4 c. scalded milk, hot 1/4 c. diced citron (optional) 1/4 c. grated orange peel 1 1/2 lb. Ricotta cheese 1 c. sugar 6 egg yolks, beaten 1 tsp. vanilla 1 tbsp. orange water 4 egg whites, beaten stiff Mix wheat, salt and sugar in scalded milk. Boil for 5 minutes. Remove from heat, add citron and orange peel, and set aside. Beat together Ricotta and sugar; add egg yolks, vanilla and orange water. Blend well. Stir in wheat mixture, fold in egg whites. Pour into pie shell. Arrange lattice strips over filling to edge. Roll bottom overhang up over strips at edge and flute heavily. Bake about 60 minutes at 350 degrees until center is firm. Let cool in oven with door open. Sprinkle with confectioners' sugar to serve.