1/4 c. sugar
1 egg
1/2 c. butter, softened
1 c. flour
1 tsp. baking powder

Mix in 10-inch glass pan. Blend together with pastry blender. Shape with fingers into pan.

FILLING:

1/2 lb. Ricotta cheese
1/2 lb. cream cheese
1 c. sugar
2 eggs
2 tbsp. flour
1 tsp. vanilla
1 c. milk
1 tsp. lemon juice

Beat all ingredients with hand mixer. Pour into unbaked shell. Bake at 350 degrees for 40 to 50 minutes. Chill at least 12 hours. Before serving, top with chilled pie filling - whatever flavor you prefer.