ONION PASTRY:

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

Preheat oven to 400 degrees (for metal pie plats 425 degrees). Cut Crisco into flour with pastry blender 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. On a lightly floured surface roll out bottom crust; place in a 9-inch pie plate. Trim even with edge. Roll out top crust.

Add pie filling (recipe below) and cover with top crust. Fold top crust under edge of bottom crust; seal and flute with fork. Cut slits in top crust. Bake at 400 degrees for 25 minutes.

HAMBURGER PIE FILLING:

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

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