For the Crust:

1. Preheat Oven 350 degrees F.
2. Place the flour, salt and pepper in a bowl. Add the butter and the Crisco and using a dough cutter press into the mixture to form coarse crumbs. Drizzle in the water a little at a time until the dough comes together.
3. Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
4. On a floured surface roll the dough out to fit a 9 ½ inch pie plate. Punch fork holes into the dough.
5. Save the extra uncooked dough to form a lattice on top of the pie.
6. Bake the crust for 12 – 15 minutes while preparing the filling.

For the Filling:

1. In a large bowl place the eggs, ricotta, grated Parmesan or Romano cheese, shredded mozzarella, fresh ground black pepper, lemon zest and grated nutmeg and mix together with a spatula until all is incorporated together.
2. Place in the pre-baked pie shell and use the remaining dough to lattice the top of the pie.
3. Bake 50 - 55 minutes or until the center is set and the pie has a nice golden color.
4. Let the pie slightly cool before slicing, serve warm.