1 2/3 c. flour
1/2 tsp. no salt
1/2 c. plus 2 tbsp. shortening
4 1/2 tbsp. water

FILLING:

1 (15 1/2 oz.) can salmon
1 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped celery
2 tbsp. flour
1/4 tsp. no salt
1/4 tsp. dill weed
Milk
2 c. cooked rice
2 chopped hard boiled eggs

Plus 1 egg yolk and 1 tablespoon water.

Pastry: Sift together flour and salt, cut in shortening with 2 knives until mixture is the consistency of coarse peas. Add cold water 1 tablespoon at a time. Gather dough into 2 balls and roll out to line and top 1 1/2 quart glass pie plate (or quiche pan). Line pie plate and reserve top.

Filling: Drain and flake canned salmon, removing obvious pieces of skin or bone if any, and reserving liquid. Saute onions and celery in butter; add flour and seasonings. Add milk to salmon liquid to make 3/4 cup and mix in with sauteed onion-celery mixture. Cook to thicken. Remove from heat and add chopped cooked eggs, rice and salmon. Turn mixture into pastry lined pie plate and cover with remaining pastry. Seal and flute the edges and cut generous vents. Brush top with mixture of egg yolk and water. Bake at 425 degrees for 15-20 minutes, cover with foil and bake for 10 more minutes. Cool pie for 10 minutes before serving. Yield 8 appetizer slices, 6 main course servings. Vents can be decorative. I like to use fish shaped vents.