Ingredients

• 1/2 stick (2 ounces) butter
• 2 bunches green onions, chopped (both green and white parts)
• 1 large onion, diced
• 4 to 6 ounces wild mushrooms, sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped chives
• 2 tablespoons fresh basil
• 2/3 cup cooked rice
• 4 large hard boiled eggs, chopped
• 1 recipe Homemade Pie Crust
• 2 3/4 cups all purpose flour
• Dash of salt
• 1 cup vegetable shortening
• 6 to 8 tablespoons ice-cold water

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Instructions

1. Preheat oven to 375 degrees F. In a saucepan, melt butter. Add onions and mushrooms, and cook, covered, for about 5 minutes. Add parsley, chives and basil, and cook for another 3 minutes. Add rice and eggs, stirring well. Pour into one of the pie crusts and top with the other crust. Bake 45 minutes.
2. Place the flour and salt in a mixing bowl. Add the shortening and cut with a pastry blender, or use your hands. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan.