Sift the dry ingredients together in a large bowl. Cut in the shortening (or butter) until it is well blended

Beat the egg and milk together and add to the dough mixture. Blend well and turn out on a floured surface and knead for one minute. Wrap in plastic and chill for about 30 minutes.

Cook the sausage and drain on paper towels. Allow it to cool.

Place the ricotta in a large bowl, add the beaten egg, cheese, parsley, pepper, and cooled sausage. Stir gently to blend.

Remove the dough from refrigerator. Lightly spray the pie pan with cooking spray and preheat the oven to 400 degrees.

Divide the dough in half and roll one half out on a floured surface. Roll to a size that will cover the bottom of a 9 inch pie pan and extend up over the rim. Place the crust in the prepared pie pan.

Spoon the filling into the crust smoothing it out evenly. Roll out the other half of the dough and place it on top of the filling. Cut several slits in the top crust to let steam escape. Crimp the edges to seal it well. If desired, snip the edges and fold the pieces in an alternating pattern.

Bake in preheated oven for 30-35 minutes. About 15 minutes before the end of the baking time brush the top crust with beaten egg yolk. When the crust is golden brown remove it from the oven and allow to cool to room temperature. Serve for Easter breakfast or whenever you would like. Store leftovers in the refrigerator.