Beefy Mushroom Pie With Onion Crust

Methods/steps

for filling, melt 1 tablespoon butter flavor crisco in medium skillet on medium heat. add beef, bell peppers and chopped onion. cook and stir 3 to 5 minutes or until beef is lightly browned. add undiluted soup, mushrooms, worcestershire sauce, seasoning mix, garlic powder, salt and black pepper. cover. simmer while preparing crust.
for crust, combine flour and salt in medium bowl. cut in butter flavor crisco and ground onion using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. sprinkle with water, 1 tablespoon at a time. toss lightly with fork until dough will form a ball. press between hands to form 5- to 6-inch pancake.
roll and press bottom crust into 9-inch pie plate. do not bake. heat oven to 375°F.
combine cornstarch and water in small bowl. stir to dissolve. stir into hot filling. pour into unbaked pie crust. top with potatoes. melt remaining 1 teaspoon butter flavor crisco. brush over potatoes. moisten pastry edges with water.
roll top crust same as bottom. lift onto filled pie. trim 1/2 inch beyond edge of pie plate. fold top edge under bottom crust.
for glaze, brush top crust with beaten egg. cut slits or other designs in top crust to allow steam to escape.
bake at 375°F for 45 minutes or until filling in center is bubbly and crust is light golden brown. let stand 5 minutes. serve hot. refrigerate leftovers.

note: use golden mushroom soup if beefy mushroom soup is unavailable.