1 1/4 c. flour
3/4 c. cornmeal
1 3/4 tsp. salt
Shortening
Evaporated milk
3 tbsp. water
1 lb. ground beef
1/2 c. chopped onions
1 1/2 tsp. chili powder
1 can vegetable soup

Sift flour, cornmeal and 1 teaspoon salt together in a mixing bowl and cut in 1/2 cup shortening. Combine 6 tablespoons milk and water and stir into the flour mixture.

Roll out 3/4 of the pastry on a floured board and line a pie pan. Bake at 425 degrees for 10 minutes. Brown the ground beef and onions over low heat in 3 tablespoons shortening. Add the chili powder, remaining salt and soup and mix thoroughly. Remove from heat.

Add 3/4 cup milk and pour into baked crust. Roll out remaining pastry; cut in strips and place over pie criss-cross fashion. Bake for 15 minutes longer or until brown.