4 tbsp. butter
2 med. carrots, sliced thin
1 sm. onion, diced
2 tbsp. flour
3/4 c. half & half
1 (9 oz.) pkg. frozen green beans
1 (12 oz.) can tuna, drained
1 tbsp. minced fresh dill or 1/4 tsp. dill weed
1/4 tsp. salt

PASTRY:

1 1/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/3 c. shortening
Cold water

Preheat oven to 400 degrees. In 4 quart saucepan over low heat, in hot butter cook carrots and onion covered until tender, stirring occasionally. Stir in flour until blended. Cook 1 minute. Gradually stir in half & half and 1 cup water and cook over medium, stirring constantly until mixture thickens. Add frozen vegetables, stirring to separate. Remove from heat. Stir in tuna, minced dill and salt using fork to break tuna into large pieces. Spoon tuna mixture into 9 inch pie plate. Spoon tuna mixture into 9 inch pie plate.

Prepare pastry: In medium bowl, stir flour, salt and baking powder. With pastry blender cut in shortening until mixture resembles coarse crumbs. Sprinkle 3-4 tablespoons cold water, 1 tablespoon at a time into mixture mixing lightly with fork. After each addition until pastry is just moist enough to hold together. Shape pastry into a ball. Roll out to about 2 inches larger than pie plate. Moisten edges of pie plate with water. Place pastry over tuna mixture, trim edge leaving 1 inch over hang. Fold over hang under and pinch to form decorative edge. Prick pastry in several places. Bake 25-30 minutes until crust is browned.