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6 to 8 ServingsPastry: 1 -1/3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 tablespoons water Filling: 1 cup each grated Cheddar and mozzarella cheese (4 ounces each) 1 cup ricotta cheese 2 tablespoons chopped onions 1/4 lb. mushrooms, sliced and sauteed 1/4 cup drained, flaked, canned or cooked salmon (optional) 3 to 4 medium ripe tomatoes, sliced in wedges 1/2 teaspoon each basil and leaf oregano, crumbled 1/4 cup chopped green onions Salt and pepper Preheat oven to 425°F. Combine sifted flour and salt in a mixing bowl. Cut in Crisco to form coarse crumbs. Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. Work dough into a firm ball. On a lightly floured surface, roll dough to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted 9-inch pie plate. Place dough in pie plate. Trim and flute. Prick with fork. Bake 425°F for 10 to 15 minutes or until lightly browned. Reduce oven temperature to 325°F. Combine cheese, onions, mushrooms and salmon; spoon into baked pie shell. Arrange tomato wedges in tightly overlapping circular pattern over filling. Sprinkle with herbs, chopped green onions, salt and pepper. Bake at 325°F for 20 minutes. Cool 15 minutes before cutting. |
