Instructions: Prepare Lattice-Crust Pastry; set aside.

Saute mushrooms amd onion in 1/4 cup butter in a large skillet 8 minutes or until vegetables are tender. Set aside.

Melt remaining butter om a small saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and wine; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine sauce, sauteed mushrooms and onion; stir well.

Spoon mushroom mixture into pastry shell. Arrange pastry strips im lattice design over filling; seal edges and flute. Bake at 375F. for 40 minutes or until browned.

Yield: 6 to 8 servings.

Serving Suggestion: Mushroom Pie is an excellent side dish to serve with beef.

PREPARATION OF LATTICE-CRUST PASTRY

Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all ingredients are moistened. Divide dough in half, and roll each portion to 1/8 inch thickness on a lightly floured surface.

Carefully fit one portion into a 9-inch pie plate and set aside. Cut remaining portion into 14 (3/4-inch-wide) strips.

Yield: pastry for
one lattice-crust 9-inch pie.

Vegetables

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