• Onion Pastry:
• 2 C. sifted all-purpose flour
• 3/4 C. Crisco
• 1 tsp. onion salt
• 3 to 4 Tbs. cold water
• Hamburger Pie filling:
• 1 Tbs. Crisco
• 1 lb. lean ground beef
• 1/2 C. chopped onion
• 1 can (15-16 oz.) green beans drained, or 2 C. fresh or frozen
• 1 can (10 oz.) tomato soup
• 1 tsp. salt
• 1 Tbs. sugar
• 1/4 tsp. pepper
• 1/8 tsp. Oregano

Preheat oven to 425ºF (for glass pie plate 400ºF). Sift flour before 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 Tbs. 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 circle 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 Tbs. 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.

Makes one 9 inch pie.