A savory meat pie for your brunch or supper table. This crust is flaky and tender; substitute a refrigerated crust when short on time.

Savory Bacon and Onion Tart (Serves 8)

Preheat oven to 425 degrees.

Crust:

1 1/4 c. sifted flour
1 tsp. salt
1/4 cup butter
1/4 cup shortening
2 1/2 tbsp. milk

In bowl, sift slour and 1/2 tsp. salt. With pastry blender, cut in butter and half the shortening until mixture is very find. Cut in remaining shortnening until particles are the size of peas. Sprinkle milk, about a tablespoon at a time, over the mixture, stirring with a fork until the dough clings together. Shape dough into a smooth ball. On a lightly floured surface, roll dough into a 12" circle.

Fit crust into a 9" pie plate. Fold overhang under, making a stand-up rim, and flute the edge. Prick the pastry with a fork along bottom and sides of pie plate. Bake 10-12 minutes or until golden. Remove the crust, and allow to cool. Reduce oven heat to 300 degrees and prepare filling.

Filling:

8 bacon slices
3 Tbsp. bacon fat, reserved, or 3 Tbsp. olive oil
2 cups thinly sliced onions
3 eggs
1 cup sour cream
1/2 tsp. salt
1/8 tsp. white pepper
2 tsp. snipped chives or parsley
1/2 tsp. caraway seeds (if desired)

Saute bacon until crisp, drain fat, and crumble. In oil or fat, saute onions until tender. In bowl, beat eggs slightly, then stir in sour cream, salt, pepper, chives, onions, and bacon. Pour into baked shell, and sprinkle with caraway seeds. Bake for 30 minutes. Remove from the oven, and let stand for a few minutes before cutting into 8 wedges to serve.

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