| How To Cook: |
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1. Sieve the flour and ¾ teaspoon, salt into a bowl, with a pastry-blender or 2 knives used scissor-fashion, cut in the butter and half the fat until the mixture is very fine.
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2. Cut in the remaining fat until the particles are the size of peas.
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3. Sprinkle the milk, about 1 tablespoon at a time, over the mixture, stirring with a fork until the dough clings together and leaves the bowl clean; shape it into a smooth ball.
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4. Roll the dough out on a lightly floured surface 12-inch round and fit it into a 9-inch pie plate.
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5. Fold the surplus pastry under, making a stand-up rim; flute the edge with a fork and prick the pastry well.
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6. Bake in a moderately hot oven (425°F) for 10-12 minutes until golden-brown.
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7. Meanwhile saute the bacon until crisp and crumble it.
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8. In 3 tablespoons of the bacon fat saute the onions till tender.
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9. Beat the eggs slightly, and then stir in the sour cream, ¼ teaspoon salt, a pinch of pepper, the chives, onions and bacon.
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10. Pour this mixture into the baked pie shell and sprinkle with caraway seeds; bake in a moderate oven (350°F) for 30 minutes.
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11. Let the pie stand a few minutes before cutting it into wedges to serve.
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