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1
Prepare Basic Pie Pastry: Put flour and salt in large bowl; toss with fork.
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2
Make well in center; fill with oil and water.
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3
Blend briefly with fork, thenusing wide, sweeping strokesstir briskly, until evenly mixed.
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4
Dough will be dampish and oily.
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5
Put dough on large piece of plastic.
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6
Flatten into 3/4-inch-thick disk; wrap in plastic.
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7
Let rest 10 minutes before using.
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8
To make Filling: Warm oil in Dutch oven over medium heat.
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9
Add onion, and cook, stirring often, 2 to 3 minutes.
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10
Add cabbage, and reduce heat to medium-low.
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11
Cook cabbage, partially covered and stirring often, 15 to 25 minutes, or until very soft, adding salt and pepper to taste.
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12
(If mixture seems too dry, add water as needed by teaspoonfuls.)
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13
Remove from heat; mix in sour cream and mustard.
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14
Meanwhile, roll pastry into 12-inch circle between two sheets of wax paper or plastic wrap.
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15
Peel off top sheet, and invert over 10-inch tart pan or 9-inch pie pan.
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16
Peel off second sheet, then tuck pastry into pan without stretching it, pinching overhang into an even edge.
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17
Refrigerate 15 minutes.
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18
Preheat oven to 375F.
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19
Add cheese to filling, and stir gently.
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20
Spoon filling into pie shell, smoothing top.
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21
Sprinkle with crumbs.
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22
Bake 40 minutes, or until golden brown.
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23
(If top starts to over-brown, cover with sheet of foil.)
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24
Let cool 5 minutes before serving.
