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1
In medium bowl mix flour and 1/2 tsp salt.
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2
With pastry blender cut in shortening until mixture resembles coarse crumbles with fork stir 5 to 6 tablespoons cold water into flour mixture until dough is just moist enough to hold together shape dough into a ball cover with plastic wrap, place in refrigerator.
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3
Prepare pasta as label directs, but do not use salt in water; drain.
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4
Meanwhile, cut red and yellow peppers into 1 inch pieces.
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5
Chop onion.
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6
In 12 inch skillet over medium heat in hot olive or salad oil cook onion until tender crisp add red and yellow peppers, basil, black pepper and 1/4 tsp salt and cook stirring occasionally until vegetables are tender.
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7
In cup beat egg slightly.
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8
Reserve 1 Tbls beaten egg; set aside.
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9
In another medium bowl mix remaining egg with ricotta cheese, spinach, and 1/4 tsp salt.
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10
Preheat oven to 400u00b0F Grease 9 inch by 2 1/2 springform pan, allowing dough to hang over side of pan slightly.
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11
Sprinkle bottom of crust with half of mozzarella cheese; top with half of sauteed pepper mixture.
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12
Spread half of ricotta cheese mixture over pepper mixture; top with marinara sauce, then pasta.
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13
Sprinkle remaining mozzarella cheese over pasta; top with remaining sauteed pepper mixture, then remaining ricotta cheese mixture.
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14
Roll out remaining dough to 11 inch round; lay dough over filling allowing dough to hang over side of pan.
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15
Fold overhang in toward center pinching dough all around to make a stand up edge; flute.
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16
Cut slits in top crust to allow steam to escape during baking.
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17
Brush the top and edge of crust with reserved egg.
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18
Bake pie 55 to 60 minutes until crust is golden and filling is hot.
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19
Allow pie to cool 5 minutes for easier slicing.
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20
Remove side of springform pan to serve, cut into wedges.
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21
1 slice is plenty for one serve.
