2 1/3 c. flour
1 1/2 tsp. salt
3/4 c. butter
3/4 c. shredded Swiss cheese
1/2 c. ice water
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
1 c. cooked rice
1 can tuna (7 oz.)
2 hard cooked eggs
1/4 c. chopped parsley
1 tbsp. lemon juice
1/4 tsp. pepper
1 can cream of celery soup
1/4 c. milk

Crust: Combine flour and 1/2 teaspoon salt. Cut in 1/2 cup butter. Stir in 1/2 cup of cheese. Add ice water. Mix until mixture holds together. Chill. Roll out for 2 crust 8 inch pie.

Filling: Melt butter in large skillet. Saute onion, celery and carrots until soft. Remove from heat. Stir in rice, tuna, eggs, parsley, lemon juice, remaining salt, pepper and 1/2 cup of soup. Place in crust and top with second crust. Brush with milk. Bake at 400 degrees until brown and center is hot.

Sauce: Heat remaining soup with remaining cheese and milk until bubbly. Serve over pie slices.