4 c. flour
1 tbsp. sugar
1/2 c. water
1 tbsp. vinegar
1 tsp. salt
1 3/4 c. Crisco
1 egg

With fork, mix flour, Crisco, sugar and salt. In separate dish, beat the remaining ingredients. Combine two mixtures, stirring with a fork until moistened. With hands, mold dough in bowl. Chill at least 15 minutes. Can be frozen. Makes two 9 inch double crusts plus one 9 inch shell.

FILLING:

1/2 lb. bacon, fry crisp and crumble
2 c. whipping cream, light
1/8 tsp. nutmeg
1/3 c. onion, minced
1/8 tsp. pepper
3 c. Swiss cheese, grated
1/2 tsp. salt
5 eggs
1/4 tsp. sugar

Chill pie crust in dish. Then sprinkle bacon over bottom; add cheese. Beat eggs well and remaining ingredients. Gradually beat in cream. Slowly pour over bacon and cheese (will probably fill 2 pie shells). Bake at 375 degrees for 50-55 minutes. Cool slightly before serving.

Note: Additional ingredients may be added such as artichoke hearts, ham, mushrooms, sausage, broccoli, asparagus... use your imagination.