CRUST:

1 c. flour
1/2 c. instant potato flakes
1/2 c. butter
3 to 4 tbsp. ice water
1 (2.8 oz.) can french-fried onions, divided

FILLING:

3/4 c. instant potato flakes
1 c. shredded Cheddar cheese, divided
2 tbsp. chopped stuffed green olives
1 (6 1/2 oz.) can tuna, drained
1 can cream of mushroom soup
1 egg

In bowl, combine flour and potato flakes. Cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is just moist enough to hold together. Press pastry over bottom and up sides of ungreased 9 or 10-inch pie plate. Set aside 1/2 cup french-fried onions. Sprinkle remaining onions into pastry shell.

Combine filling ingredients, saving 1/2 cup of cheese. Spoon filling into shell. Bake at 350 degrees for 25-30 minutes. Sprinkle with reserved onions and cheese. Bake additional 5-10 minutes. Let stand 5 minutes before cutting. Serves 6-8.