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1
Saute the onions in butter in a large skillet.
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2
When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices.
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3
Add the seasonings.
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4
Cut the cream cheese into small pieces and stir it into the mushrooms until it melts.
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5
Remove from the heat and set aside until crust is ready.
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6
Preheat oven to 400u00b0F.
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7
For the crust, combine the flour, baking powder and salt in a large mixing bowl.
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8
Cut in the butter just enough to achieve a crumbly mix.
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9
Stir in the sour cream to form a soft dough.
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10
Generously dust the dough with flour and form into a ball.
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11
On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate.
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12
Trim the edges.
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13
Fill with the mushroom mixture.
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14
Roll out the remaining dough about 1/4 inch thick (Thicker than normal pie crust) and cut into strips 1 inch wide.
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15
Weave the strips into a lattice over the filling.
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16
Fold the ends of the lattice strips under the bottom crust, pinch the edges together, and flute.
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17
For the glaze, beat the egg and milk.
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18
With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need).
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19
Bake the pie for 25-35 minutes, until the crust is puffy and golden.
