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["Put in a mixing bowl the flour, salt baking powder and baking soda.
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Mix until well combined.
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Add butter, precut in small pieces and with a knife or pastry cutter, work in the butter.
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You should see bits of butter thru the mixture.
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Add the sour cream and gather the dough together.
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Press in 3/4 of the dough to an 8 by 8 casserole or glass baking dish with tall sides.
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The remaining 1/4 of the dough (covered in plastic), and the baking dish with the crust, refrigerate until the filling is ready.", "In a large skillet saute the onions until soft and lightly browned.
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Add mushrooms (each cut lengthwise) and continue to saute on a medium flame until soft and browned.
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In one cup of boiling water dissolve the dry mushroom soup and pour in to the skillet.
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Continue cooking until the liquid is completely evaporated.
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Transfer to a bowl, taste for seasoning, add parsley and dill, and let it cool for a few minutes before adding the eggs. Mix in the eggs (lightly beaten).", "To assemble the pie, take out the chilled baking dish with the dough from refrigerator.
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Spread the mushroom filling, sprinkle the chesses on top.
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Roll out the remaining 1/4 of the dough, cut it in strips and orange them on the top of the pie in a pattern you like. Some time I shred the cold dough on a large side of the grader.
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Bake in a 350 degrees preheated oven for about 40-45 minutes. Serve hot or room temperature."]
