Ingredients
- 6 eggs (slightly beaten)
- 1/2 bacon (sliced)
- 2 cups flour
- 1 cup sour cream
- 3/4 cup shortening
- 1/4 cup water (cold)
- 1 tablespoon chives (chopped)
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 package cream of mushroom soup
Heat oven to 425. Mix flour and salt. Cut in shortening. Sprinkle with water; m ix with fork. Round into ball; divide in half. Roll one half 1" larger than inv erted 9" pie pan. Ease into pan. Cut bacon in 1 1/2" pieces. Cook until crisp; drain well. Blend soup and sour cream; add 1/2 cup of mixture to cooked bacon a nd remaining ingredients. Mix thoroughly; pour into pastry-lined pan. Roll top crust; cut vents to make a "smile"; place over filling. Seal and flute. Cover e dge with 1 1/2" strip of aluminum foil; remove 15 min. before end of baking tim e. Bake 30 min. Heat remaining soup-sour cream mixture and serve over wedges o f pie.
