ONION PASTRY (DOUBLE CRUST) :

2 c. sifted regular flour
3/4 c. Crisco
1 tsp. onion salt
1/4 c. cold water

Preheat oven to 400 degrees. Sift flour before measuring; spoon lightly into nested 1-cup 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 tablespoon at a time; toss lightly with a fork. Work dough into a firm ball with your hands. Divide in half and form 2 flat circles.

On a lightly floured surface, roll out bottom crust until 1 1/2 inches larger than inverted 9-inch pie plate. Cut a circle 1-inch larger than inverted 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 (recipe below) 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 400 degrees for 25 minutes.

HAMBURGER PIE FILLING:

1 tbsp. Crisco
1 lb. lean ground beef
1/2 c. chopped onion
1 (15-16 oz.) can green beans, drained or 2 c. fresh or frozen green beans
1 tsp. salt
1 tbsp. sugar
1/4 tsp. pepper
1/8 tsp. oregano
1 (10 oz.) can tomato soup

In a skillet, heat 1 tablespoon Crisco. Add ground beef and onion; cook just until meat is brown. Stir in green beans, soup and seasonings. Pour filling into onion pastry (recipe above) lined pie plate. Place top crust over pie filling and bake as directed above.