CRUST:

3/4 c. butter-flavored Crisco
1/4 c. cream cheese
2 c. flour
1/3 c. ice water
1/2 tsp. salt

Add Crisco, cream cheese, flour, and salt and work the mixture with a knife until it looks like small peas. Add ice water to form a ball. Roll out 3/4 of the dough and place in casserole. The remainder is for the topping. Place in refrigerator.

NEWBURG:

1 lb. lobster, shrimp, or pollock fish
1/4 lb. butter
2 tbsp. flour
1 1/2 c. light cream or milk
1/4 c. brandy or sherry

Melt the butter with the flour and cook until all the flour is yellow. Add milk, cream, and the brandy or sherry and mix until smooth. Then cook for 10 minutes. Place mixture in casserole topping with refrigerated dough cut into 1/4-inch strips. Bake at 350 degrees for 1 hour. Serves 4.