2 c. flour
1/2 tsp. salt
1 c. shortening
2 egg yolks, slightly beaten
1 to 2 tbsp. cold water

For Pastry: Sift together in bowl, 2 cups flour and 1/2 teaspoon salt. Cut in with pastry blender, 1 cup shortening until pieces are size of small peas. Sprinkle gradually over mix, 1 teaspoon at a time, 2 slightly beaten egg yolks and 1 to 2 tablespoons cold water. Mix lightly with fork after each addition. Add only enough water to hold dough together. Mix until egg is thoroughly combined and completely blended. Shape pastry into ball and flatten on lightly floured surface.

Lightly flour rolling pin. Roll from center to edge into a round 1/8 inch thick and 1 inch larger than pan size. With knife or spatula, loosen pastry from surface. Sprinkle little flour under dough. Dough must be handled gently. Very rich, breaks easily. Fit dough in 10 inch pie plate. Make fancy edge around pie plate. Set aside.

FILLING:

Combine 3 cups (1 1/2 pounds Ricotta cheese), 1/4 cup flour, 2 tablespoons grated orange, 2 tablespoons grated lemon peel, 1 tablespoon vanilla extract. and 1/8 teaspoon salt. Beat until foamy 4 eggs. Add, gradually, 1 cup sugar until eggs are thick and piled softly. Stir beaten eggs into Ricotta mixture until well blended and smooth. Pour filling into pastry. Bake at 350 degrees for 50 to 60 minutes or until firm. Cool. Sprinkle with confectioners' sugar. 10 servings.