2 c. flour
1/2 tsp. salt
1/2 tsp. sugar
3/4 c. butter
Lemon juice from 1 lemon
1 to 3 tbsp. iced water

FILLING:

3 eggs
1 lb. Ricotta cheese
1 c. grated Parmesan cheese
28 oz. tomato sauce
2/3 c. sliced ripe olives
1/2 lb. thinly sliced Mozzarella cheese
1 very large bell pepper

To make pastry: Mix flour, salt and sugar in a bowl. Cut in the butter until mixture looks like cornmeal. Sprinkle lemon juice and water and toss lightly until it begins to come together. Divide dough in half. Press 1/2 of dough into a 9 x 13 inch baking dish (or 10 inch deep dish) and roll out the top crust.

Beat the eggs, stir in the Ricotta cheese and Parmesan cheese and salt to taste. Seed the bell pepper and cut into thin slices. Slice olives.

To assemble: Spread half of the Ricotta mixture in the prepared pie shell. Arrange over it half the Mozzarella slices. Cover with half the tomato sauce. Place the olives and green pepper on top of sauce. Repeat all layers and cover with the top crust. Top crust will be crumbly.

Bake the pie in a preheated 425 degree oven for 40 minutes or until well browned. Let stand before serving. Serves 6 to 8.