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 saut ed
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.