Mix flour, salt and sugar. Cut in butter evenly through flour mixture.
Stir in egg yolks one at a time. Work until dough is manageable. Add
milk. Turn onto a lightly floured board and knead until smooth. Form
into a ball and chill for 30 minutes. Divide the ball in half, roll
on lightly floured board to about 1/8" thick (large enough to line a
deep 10" pie plate). Butter pie plate and line with pastry, leaving
1/2" overhang. Roll out other piece of dough and cut into 3/4" strips
for lattice topping.
In the scalded milk, mix wheat, salt and sugar. Boil for 5 minutes.
Remove from heat, add citron and orange peel, set aside. To prepare
filling, beat ricotta and sugar, then add egg yolks, vanilla and orange
water, blend well. Stir in prepared wheat and fold in beaten egg whites.
Pour into pie shell. Arrange lattice topping over filling, flute the edge.
Bake in preheated 350 degree oven for 1 hour or until firm in center.
Let cool in oven with door open. Refrigerate. To serve dust with