CRUST:

1 1/4 c. enriched flour
1/2 tbsp. salt
1/3 c. butter flavored Crisco
3-4 tbsp. cold water
8 inch deep dish Cornell casserole dish or 9 inch regular pie tin (recommended deep glass dish)

FILLING:

1/2 lb. Bob Evans pork sausage
1 sm. med. onion
1 1/2 c. half and half
3 eggs
1 c. shredded colby cheese
1/4 tsp. thyme
1/4 tsp. Lawry's seasoned salt
1/4 tsp. salt
3-4 DROPS Tabasco sauce

CRUST: Preheat oven to 450 degrees. Combine 1 1/4 cups flour and 1/2 tablespoons salt in mixing bowl, dry mix. Add 1/3 cup butter flavored Crisco and fold in very easily with pastry fork (regular fork tines are too close together) or similar instrument until you have a bunch of pea-sized dough balls with no shortening clumps. Add water, 1 tablespoons to mix and stir gently with a fork until moistened. Push to side and add 1 more tablespoon of water, stir gently to moisten and push to side with other. Continue this until 3-4 tablespoons water are used, mixing very gently, until entire mixture is moistened. Do not stir too hard or too long as this will make dough tough.

Form (push) dough into ball in center of bowl. On a flat surface, place pastry cloth, or lightly floured clean area (to prevent sticking). Lightly coat rolling pin with flour and roll dough to a thin sheet, starting at the center and rolling toward edges. (Finished product should be about 1/8 inch thick) when done, start at edge of dough sheet with rolling pin and wrap dough sheet around rolling pin lightly, picking up entire sheet. Carefully unroll dough sheet over pie tin tucking corners in carefully, as not to rip the dough. Trim excess dough with sharp knife or scissors. If using 9 inch shallow pie tin, leave enough excess to make (or pinch) scallops across (around) crust edge. Bake in preheated oven to 450 degrees for 10 minutes. Remove and let cool on rack.

While crust is cooling, brown sausage and onions in medium fry pan (I found with Bob Evans brand, there's no grease to drain). Shred cheese, if not pre-shredded. After meat is browned, in another mixing bowl. Combine 3 eggs, 1 1/2 cups half and half, 1/4 teaspoon thyme, 1/4 teaspoon salt, 1/4 tsp. Lawry's seasoned salt, 3-4 drops of Tabasco sauce, and whip with an egg whisk gently until well blended, being careful not to raise a foam.

In cooled pie crust, sprinkle 1/2 cup shredded cheddar cheese over bottom of crust. Spoon on the browned meat and onions, being careful not to fill more than 3/4 full. Pour on egg and cream mixture. Sprinkle top with shredded cheddar, and place at 375 degrees for 35-40 minutes. When done, you can insert a knife off center and it'll come out clean. Remove when done and let stand 10 minutes before serving.