1 1/2 c. flour
1/4 tsp. salt
1/2 c. shortening
4 to 5 tbsp. cold water

Preheat oven to 425 degrees. Combine flour and salt; add shortening and cut into flour until mixture resembles coarse cornmeal. Stir in water, one tablespoon at a time, lightly with a fork until mixture adheres and forms a ball. Turn onto a floured board; roll to 1/8 inch thickness. Fit into a 10-inch pie plate, flute edges. Bake for 10 minutes; cool.

FILLING:

3 c. Spanish onions, peeled and thinly sliced
3 tbsp. butter
1/2 c. milk
1 1/2 c. sour cream, divided
3/4 tsp. salt
2 eggs, well beaten
3 tbsp. flour

Saute onions in butter until lightly browned and soft. Spoon into pastry shell.

In a bowl, combine milk, 1 1/4 cups sour cream, and salt with eggs; blend well. Combine 3 tablespoons flour with remaining 1/4 cup sour cream; fold into egg mixture and pour over onions. Bake for 30 minutes at 325 degrees.