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Makes one 9-inch pieOnion Pastry: 2 cups sifted all-purpose flour 3/4 cup Crisco 1 teaspoon onion salt 3 to 4 tablespoons cold water Hamburger Pie filling: 1 tablespoon Crisco 1 pound lean ground beef 1/2 cup chopped onion 1 can (15-16 ounces) green beans drained, or 2 cups fresh or frozen 1 can (10 ounces) tomato soup 1 teaspoon salt 1 tablespoon sugar 1/4 teaspoon pepper 1/8 teaspoon oregano Preheat oven to 425ºF (for glass pie plate 400ºF). Sift flour befor measuring; spoon lightly into measuring cup and level without shaking down. Cut Crisco into flour with pastry blender or 2 knives until mixture is uniform. Mix onion salt and water; sprinkle on water a tablespoon at a time; toss lightly with fork. Work dough into firm ball with your hands. Divide dough in half and form two flat circles. On lightly floured surface, roll out bottom crust until 1-1/2-inches larger than inverted 9-inch pie plate. Fold cicle in half, lift dough into pie plate. Trim even with edge. Roll out top crust the same way. Add pie filling and cover with top crust; trim 1/2-inch beyond edge. Fold top crust under edge of bottom crust; seal and flute with fingers or fork. Cut slits in top crust. Bake at 425ºF for 25 minutes. In a skillet, heat 1 tablespoon Crisco. Add ground beef and onion; cook just until meat is brown. Stir in green beans, soup and seasonings. Pour filling into onion pastry-lined pie plate. Place top crust over pie filling and bake as directed. |
