Mix together wholemeal flour and sifted white self-raising flour.

Cut in well chilled margarine using 2 knives, until mixture is the size of peas.

Cut in ricotta cheese. Stir in iced water using a fork, only adding liquid to dry areas.

Form into a smooth ball and knead a couple of times. Refrigerate until required.

Roll out pastry, being careful to lift rolling pin as you reach the edge. Place in a pie dish and finish as desired.