1 (15 1/2 oz.) can salmon
1 lg. onion, diced
2 tbsp. butter
1 (16 oz.) sour cream or yogurt
4 eggs
1 1/2 c. shredded cheese
1 tsp. dill weed crumbled
1/4 tsp. salt

Combine all above ingredients and pour into Parmesan crust. Bake at 375 degrees for 65 to 70 minutes. Cool 15 minutes in pan. Serves 6.

PARMESAN CRUST:

1 1/2 c. flour
1/2 c. Parmesan cheese
3/4 c. shortening
2 to 4 tbsp. water

Combine flour and cheese, cut in shortening until mixture resembles small peas. Sprinkle with 2 tbsp. water, form into ball, add more water if needed. Press into bottom and up sides of pie pan. Bake at 375 degrees for 10 minutes.