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CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl.
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Add the butter to the flour all at once.
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Mix together until well blended.
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Then add the shortening and continue to blend by cutting it into the flour mixture.
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5
The mixture will begin to look like crumbs or small pebbles.
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6
It will have the texture of oatmeal.
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7
Sprinkle the water over the dough, distributing it evenly throughout.
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8
The dough will be come sticky and cling together.
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9
Gather it into a ball and wrap it in plastic wrap.
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10
Chill for at least 30 minutes.
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11
Preheat the oven to 450 degrees F.
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12
When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch.
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13
The easiest way is to roll the dough between 2 sheets of waxed paper.
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14
Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin.
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Gently press it into the tin without stretching it.
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16
Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors.
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17
Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough.
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18
Butter a sheet of aluminum foil and place the foil down into the shell.
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19
Weight it down with weights or beans to keep the crust from lifting up.
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20
Bake the crust for 7 to 10 minutes then remove the weight and the foil.
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Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned.
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22
If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes.
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23
Rerolling will make the pastry tough.
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24
FILLING: Preheat the oven to 350 degrees F.
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25
Press the cottage cheese through a sieve.
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26
In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch.
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27
In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes.
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28
In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well.
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29
Add the hot cream and sherry slowly to the cheese mixture and beat until well blended.
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30
Stir in the currants and pour the mixture into the prepared crust.
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Bake for about 30 minutes, then allow to cool.
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32
Chill and sprinkle with cinnamon.
