2 cups flour
1 teaspoon salt
3/4 cup shortening
1/4 cup cold water
1/2 pound sliced bacon
1 can cream of mushroom soup
1 cup sour cream
6 eggs — slightly beaten
1 tablespoon chopped chives
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 425. Mix flour and salt. Cut in shortening. Sprinkle with water; m ix with fork. Round into ball; divide in half. Roll one half 1″ larger than inv erted 9″ pie pan. Ease into pan. Cut bacon in 1 1/2″ pieces. Cook until crisp; drain well. Blend soup and sour cream; add 1/2 cup of mixture to cooked bacon a nd remaining ingredients. Mix thoroughly; pour into pastry-lined pan. Roll top crust; cut vents to make a “smile”; place over filling. Seal and flute. Cover e dge with 1 1/2″ strip of aluminum foil; remove 15 min. before end of baking tim e. Bake 30 min. Heat remaining soup-sour cream mixture and serve over wedges o f pie.