Orange Ricotta Pies in Whole Wheat Crust

Steps

1. Make the crust: whisk the whole wheat flour, the all-purpose flour, one-twelfth of the sugar (about 20 g) and two-thirds of the salt (4 g) in a large bowl to make the dry mixture.
2. Rub the cold butter into the dry mixture with your fingertips until it looks like coarse crumbs with some pea-size pieces.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed. Divide it in half, flatten each half into a disk, wrap and chill for 1 hour.
4. Roll each disk between two sheets of parchment to a 12-inch round, fit into two 9-inch pie pans, crimp the edges and chill for 15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
5. Line each crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, and bake 5 minutes more until dry and lightly golden. Cool for 15 minutes and lower the oven to 325°F (165°C).
6. Make the filling: in a large bowl, whisk the ricotta until smooth, then whisk in the remaining sugar (about 220 g), the remaining salt (2 g), the cornstarch and the lemon zest.
7. Whisk in the eggs one at a time, then whisk in the orange juice and the vanilla until the filling is smooth.
8. Divide the filling evenly between the two baked crusts, half in each.
9. Bake for 45 to 50 minutes, until the edges are set, the center jiggles slightly and the center reaches 160°F (71°C). Shield the crust edges with foil if they brown too fast.
10. Cool the pies on a rack for 1 hour, then refrigerate for at least 3 hours until fully set.
11. Just before serving, arrange the orange segments over the pies, half on each. Warm the honey for a few seconds until runny and brush it over the orange segments.
12. Cut each pie into 6 slices and serve chilled.