BLT BRUNCH PIE

CRUST:
1 ¼ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon dried basil
½ cup shortening
½ cup sour cream

FILLING:
¾ cup mayonnaise
1 cup shredded cheddar cheese
1 can mushroom stems and pieces, drained
8 bacon strips, cooked/crumbled
1 tablespoon chopped green pepper
1 tablespoon chopped onion
3 medium tomatoes, sliced

In bowl, combine first four crust ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes. Press pastry into 9-in pie plate; flute edges if desired. Bake at 375 for 10 minutes. Cool completely.

In bowl, combine mayo, cheese, mushrooms, bacon, green pepper and onion. Layer tomatoes in crust. Then top with mayo mixture. Bake at 350 for 30-35 minutes or until golden brown. Refrigerate leftovers.

This recipe is very easy to make and very delicious. Whenever I make it people want the recipe. Great when tomatoes are in season. I usually double the recipe and bring two when I make it because it goes that quickly.