Loretta Lynn's Tomato-Cheese Pie Pastry 1 1/3 cups flour 1/2 teaspoon salt 1/2 cup Crisco 3 tablespoons water Filling 1 cup grated Cheddar cheese 1 cup grated mozzarella cheese 1 cup ricotta cheese 1/4 pound mushrooms, chopped and sautéed 2 tablespoons chopped onion 1/4 cup canned salmon, flaked 3 to 4 tomatoes, wedged 1 teaspoon basil 1 teaspoon oregano 1/4 cup green onions, chopped Salt and pepper Mix pastry and roll out on floured board. Line a 9-inch pie tin. Combine Cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into pie shell. Arrange tomato wedges on top in a tight overlapping circular pattern. Sprinkle with herbs, salt and pepper. Bake at 325 degrees F for 20 minutes. Cool 15 minutes before serving.