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1
Heat oven to 375F.
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2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Mix in enough cold water with fork until flour is moistened.
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4
Divide dough in half.
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5
Shape each half into a ball; flatten slightly.
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6
Wrap 1 ball in plastic food wrap; refrigerate.
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7
Roll out remaining ball of dough on lightly floured surface into 12-inch circle.
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8
Fold into quarters.
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9
Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides.
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10
Trim crust to 1/2 inch from edge of pan; set aside.
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11
Combine milk and soup in bowl; mix well.
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12
Add all remaining filling ingredients except egg and 1 teaspoon water.
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13
Spoon filling into prepared pie crust.
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14
Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle.
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15
Cut 3-inch X in center of pastry; cut each pastry triangle in half again.
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16
Gently fold dough into quarters.
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17
Place dough over filling; unfold.
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18
Trim, seal and crimp or flute edge.
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19
Fold back the 8 points of pastry in center to form an open circle.
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20
Combine egg and 1 teaspoon water in bowl; lightly brush crust with egg mixture.
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21
Bake 60-70 minutes or until golden brown.
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22
Let stand 10 minutes before serving.
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23
*Substitute 1/2 teaspoon dried thyme leaves.
