3 c. flour
3 sticks butter

Blend as for pies. Add: 1/4 c. cold water or pineapple juice 3 tsp. white vinegar

Blend well, separate into 2 balls. Refrigerate several hours or overnight. If sticky, add a little flour.

FILLING:

1 lg. (24 oz.) carton cottage cheese
1 lg. cream cheese
1 1/2 c. sugar
3 eggs, beaten
3 tsp. cornstarch

Roll out 1 ball of dough on jelly roll pan. Add filling. Roll out second ball of dough and place on top of filling. Seal. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake an additional 30-35 minutes.