CRUST:

I like to use the refrigerated pie crust but you can use a biscuit dough whose recipe follows or other pie crust recipe you want.

1/2 c. flour
3/4 tsp. double acting baking powder
1/4 tsp. salt
1 tsp. vegetable shortening
1/4 c. milk

Roll out to a thickness of just until 1/4", then use it to line the bottom of a 9" pie pan. Leave an overhang of about 5/8" at the edges when you trim the dough to fit the pie pan, then fold the overhang under. Make a decorative edge by pinching the thick overhang at 1" intervals between your thumb and forefinger to form a fluted rim. Bake the crust in a preheated 350 degree oven for 5 minutes, then remove from the oven and raise the oven temperature to 400 degrees.

FILLING:

3 tbsp. salt butter
2 c. chopped onion
1 1/2 tsp. salt
2 eggs
1/4 tsp. freshly ground black pepper
1 c. commercial sour cream
3 slices lean breakfast bacon

Melt the butter over low heat in a heavy skillet and add the onion. Cook, stirring until the onion is soft but not brown. Remove the skillet from the heat and put the sauteed onion into a mixing bowl. Beat the eggs lightly in a separate small bowl with a wire whisk or a fork. Add the beaten eggs and the salt and pepper to the onions and mix gently with a wooden spoon. Add the sour cream and mix thoroughly, without overbeating; the mixture should remaining light and airy. Pour into the partially baked crust, then cut the bacon into 1/2" squares and place evenly over the top of the pie. Bake in a 400 degree oven until the bacon is crisp and the crust edging turns a very light brown, about 15 to 18 minutes. To serve, cut the pie into wedges with a serrated knife and spoon any liquid remaining in the pie dish over each portion.