Ingredients
1-1/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon dried basil1/2 cup shortening1/2 cup sour creamFILLING:3/4 cup mayonnaise1 cup shredded cheddar cheese1 can (4-1/2 ounces) mushroom stems and pieces, drained8 bacon strips, cooked and crumbled1 tablespoon chopped green pepper1 tablespoon chopped onion3 medium tomatoes, peeled and sliced
Preparation
In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.
