Blt Brunch Pie

• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 cup shortening
• 1/2 cup sour cream
• 3/4 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 can (4-1/2 ounces) mushroom stems and pieces, drained
• 8 bacon strips, cooked and crumbled
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped onion
• 3 medium tomatoes, peeled and sliced

1. In a large bowl, combine the first four ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
2. Press pastry into a 9-in. pie plate; flute edges if desired. Bake at 375u0b0 for 10 minutes. Cool completely.
3. 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.
4. Bake at 350u0b0 until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

flour, baking powder, salt, basil, shortening, sour cream, mayonnaise, cheddar cheese, mushroom stems, bacon, green pepper, onion, tomatoes

Taken from www.tasteofhome.com/recipes/blt-brunch-pie/ (may not work)