Serves: 4
Total Calories: 1,049

Pastry for 10-inch Double Crust Pie:
2 cups flour sifted
3/4 teaspoon salt
2/3 cup vegetable shortening solid
5 to 7 tablespoons water cold
* See note below.
* Part two.
2 eggs
1 pound ground beef
1 onion medium, minced
1/4 pound mushrooms fresh, sliced
1 (15-ounce) can tomato sauce
2 tablespoons parsley minced fresh
1 teaspoon oregano dried, crushed
1/2 teaspoon basil dried, crushed
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 cup sharp cheddar cheese grated
1/2 cup Parmesan cheese grated

* Sift flour and salt into bowl. Cut in shortening with pastry blender until size of small peas. Sprinkle water over top and toss with fork until completely moistened. Form into 2 equal-size balls wrap and chill for 30 minutes. Filling:
*Roll out half of the pastry and place in 9-inch pie pan. Separate one egg and beat white until foamy brush inside of pastry and set aside. Brown beef and onion and drain off fat add mushrooms and stir for 5 minutes. Remove from heat and stir in tomato sauce. Beat egg yolk and whole egg together, add to meat mixture with parsley, oregano, basil, salt, and pepper. Pour into pie crust. Sprinkle with Cheddar and Parmesan cheeses. Roll out remaining pastry, cover, and seal. Cut slits for steam to escape. Bake in preheated 400° F oven for 25 minutes. Let set 5 minutes before cutting.

* If you prefer, use frozen pie crusts thaw 2 9-inch crusts for 15 minutes. Brush bottom crust with beaten egg white. Fill with meat mixture and sprinkle with Cheddar and Parmesan cheeses. Moisten edges of crust with water and carefully tip second pie crust on top loosen at edges to release from tin. Press edges together with fingers or fork to seal. Cut slits for steam to escape bake as directed.

Note: When preparing Family-Size Pizza Pie, make 1 1/2 times the Filling recipe and use extra for Stuffed Green Peppers.

Nutritional Facts:

Serves: 4
Total Calories: 1,049
Calories from Fat: 492

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Ham And Cheese Crepes
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