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1
Heat oven to 375F.
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2
Stir together 2 cups flour and 1/4 teaspoon salt in bowl; cut in 2/3 cup 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 just moistened.
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4
Divide dough into thirds.
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5
Wrap one-third dough in plastic food wrap; set aside.
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6
Roll out remaining two-thirds dough on lightly floured surface into 14-inch circle.
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7
Gently fit into 2-quart deep-dish casserole.
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8
Trim pastry to 1-inch from edge of casserole; set aside.
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9
Combine milk and soup in bowl; mix well.
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10
Add all remaining filling ingredients except egg and 1 tablespoon water.
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11
Spoon into prepared pie crust.
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12
Roll reserved dough on lightly floured surface into 10-inch circle.
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13
Cut into 8 (1-inch) strips with sharp knife or pastry wheel.
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14
Place 4 strips, 1 inch apart, across filling in casserole.
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15
Place remaining 4 strips, 1 inch apart, at right angles to strips already in place; trim strips.
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16
Fold trimmed edge of bottom pastry over strips; build up an edge.
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17
Crimp or flute edges to seal.
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18
Combine egg and 1 tablespoon water in bowl; lightly brush crust with egg mixture.
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19
Bake 60-70 minutes or until golden brown.
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20
Let stand 10 minutes before serving.
