PASTRY:

1 1/3 c. sifted all-purpose flour
1/2 c. Crisco shortening
1/2 tsp. salt
3 tbsp. water

Preheat oven to 425 degrees.

Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. Cut in Crisco with pastry blender or 2 knives until mixture is uniform. Mixture should be fairly coarse. Sprinkle with water, 1 tablespoon at a time; toss lightly with a fork. When all water has been added, work dough into a firm ball.

On a lightly floured surface, press dough into a flat circle with smooth edges, roll dough to a circle 1/8 inch thick and about 1 1/2 inches larger than inverted 9 inch pie pan. Gently ease dough into pie plate, being careful not to stretch the dough. Trim 1/2 inch beyond the edge of pie plate. Fold over to make double thickness around rim. Flute edge of pastry as desired. Prick bottom and sides of shell with fork. Bake 425 degrees for 10 to 15 minutes or until lightly brown.

FILLING:

1 c. grated Cheddar cheese (4 oz.)
1 c. grated Mozzarella cheese (4 oz.)
1 c. Ricotta cheese
2 tbsp. chopped onions
1/4 c. canned salmon, drained and flaked
1 tsp. basil, crumbled
1 tsp. leaf oregano, crumbled
Salt and pepper
1/4 lb. mushrooms, sliced and sauteed
3-4 med. ripe tomatoes, sliced in thin wedges
1/4 c. chopped green onions

Reduce oven temperature to 325 degrees.

Combine all 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 degrees for 20 minutes. Cool for 15 minutes before cutting.