"Preheat oven to 450 degrees.
Sift flour, 1 /2 teaspoon salt and 1/8 teaspoon white pepper together; crush shredded wheat biscuits.
Combine 1/4 cup crushed cereal with flour mixture.
Blend shortening into dry ingredients until mixture resembles coarse cornmeal.
Add small amount of water at a time.
Toss lightly until mixture begins to form a stiff dough; knead into smooth ball.
Allow dough to rest for 10 min- utes.
Roll out on floured board 1 inch larger than 9-inch pie pan; place in pie pan.
Bake for 20 to 25 minutes or until lightly browned.
Trim leeks within 2 inches white portion; wash.
Cut into 1/4-inch pieces to measure 3 cups.
Saute leeks in 3 table- spoons butter until tender.
Mix cottage cheese, corn- starch, remaining salt and pepper in saucepan.
Heat through, stirring constantly over low heat until smooth.
Beat eggs until thick and lemon colored.
Add small amount of cottage cheese mixture to eggs; mix'well.
Add egg mixture to remaining cottage cheese mixture; cook, stirring constantly, until thick- ened.
Mix leeks with sauce; pour into pie shell.
Toss crushed cereal with 1 teaspoon butter; sprinkle over pie.
Bake for 10 minutes or until heated through and topping is crisp."