In a sauce pan, add cooked wheat berries, lemon zest, 100ml milk, and butter. Heat on low heat until flavors are combined and butter is melted. Set aside to cool.
Preheat the oven to 375F.
In a large bowl, add 7 egg yolks and sugar. Mix until combined. Then add Ricotta and mix well.
Add in wheat berry mixture, orange zest, cinnamon, vanilla ext and millefiore ext and mix well. Set aside.
In a separate bowl, beat 5 egg whites with a 1/4 tsp of cream of tartar until you achieve stiff peaks.
Fold the egg whites into the ricotta mixture.
Cut the dough into 3 pieces. Roll out 2 bottom crusts and save the third piece for the strips on top.
Place your rolled out crusts into 2 9 inch pie pans. Scoop the filling equally into the pans.
Roll out the last piece of dough and cut into 1 inch wide strips. Place 7 strips in a diamond pattern onto each pie.
Bake on the bottom rack of the oven for the 30 mins and then switch to the middle rack for another 45 mins. If the pie is getting too brown on top, cover with aluminum foil.
