Ingredients
- 6 eggs (slightly beaten)
- 1/2 bacon (sliced)
- 250 gr flour
- 240 ml sour cream
- 140 gr shortening
- 60 ml water (cold)
- 8 gr chives (chopped)
- 4 gr salt
- 1 gr 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 inch larger than inv erted 23 cm pie pan. Ease into pan. Cut bacon in 4 cm pieces. Cook until crisp; drain well. Blend soup and sour cream; add half 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 4 cm 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.
