Mushroom Pie Recipe

Crust
2 1/2 cups all purpose flour (I used unbleached white)
2 tsp baking powder
1 tsp salt
1 cup unsalted butter
1 cup sour cream

Filling
3 tbsp butter
2 1/2 cups chopped onions
8 cups coarsely chopped mushrooms (I used baby bellas and another box that was a mix that had crimini and others)
2 tbsp chopped fresh thyme (I used 1 heaping tbsp dry)
8 oz cream cheese, cut into cubes, room temp

1 large egg beaten with 1 tbsp milk (for glaze)

for crust: whisk first 3 ingredients in large bowl to blend. Add butter and cut in with fork until coarse meal forms. Add sour cream, stir until dough comes together. Shape into disk, divide into 2 pieces, one about 2/3 dough and i about 1/3 of dough. Roll larger piece on floured surface to 14-inch round. Transfer to 10 inch glass pie dish, trim overhang to 1 inch. Roll out the other piece into 12 inch round, slide onto baking sheet, cut into 1 inch wide strips. Chill dough for at least 30 min up to 1 day.

Filling: Melt butter over med-high heat. Add onions and saute' until soft and golden (~ 6 min). Add mushrooms and thyme. Saute' until tender and mushrooms release juice (~ 6 min) (Can be made 1 day ahead. Cover and chill. Rewarm over med heat before continuing). Add cream cheese to warm filling and stir until melted. Season with salt and pepper.

Preheat oven to 400 F. Spoon filling into crust in dish. Place dough strips atop filling in lattice pattern. Fold strip ends and overhand under and crimp decoratively. Brush lattice with glaze. Bake until crust is golden and filling heated, ~ 45 min. Cool for 30 min.