1 crust for 9" pie
1 egg, beaten with 1 tbsp. water
5 tbsp. butter
2 c. sliced onions
1/2 c. heavy cream
1 egg
1 lb. fresh mushrooms, sliced
1 tbsp. all-purpose flour
1/8 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried dill
1 tsp. lemon juice

Line 9 inch pie plate with pastry, prick bottom with fork and flute edges; chill 30 minutes. Bake at 425 degrees for 10 minutes; brush shell with egg glaze. Bake 3 minutes. Cool. Lower oven temperature to 325 degrees.

In skillet cook onion in butter until golden. Stir in mushrooms; cook, stirring, 2 minutes. Add flour, salt, pepper, dill and lemon juice to pan; stir until blended well.

Whisk together cream and egg in bowl; add to skillet stirring constantly, over medium heat 1-2 minutes. Remove from heat; cool. Spoon into pie shell. Bake 45 minutes. Makes 6 servings.