# Mushroom Pie
## Sienipiirakka

### Filling
* 2 1/2 cups chopped onions
* 3 tablespoons butter
* 8 cups chopped mushrooms
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* lots of freshly ground black pepper
* 8 ounces cream cheese

### Crust
* 2 1/2 cups unbleached white flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup butter
* 1 cup sour cream
* flour for coating the dough and board for rolling

### Glaze
* 1 egg
* 1 tablespoon milk


To make the filling, sauté the onions in the butter in a large skillet. When the onions are soft and translucent, add the
mushrooms and thyme and sauté for a few more minutes, until the mushrooms release their juices. Add the seasonings. Cut the
cream cheese into small pieces and then stir it into the mushrooms until it melts. Remove from the heat and set aside until the
crust is ready.

Preheat the oven to 400°.

For the crust, combine the flour, baking powder, and salt in a large mixing bowl. Using an electric mixer or by hand, cut in
the butter just enough to achieve an evenly textured crumbly mix. Stir in the sour cream to form a soft dough. Generously dust
the dough with flour and form it into a ball.

On a heavily floured board, roll out 2/3 of the dough to fit a 10-inch pie plate. Trim the edges. Fill with the mushroom
mixture. Roll out the remaining dough about 1/4 inch thick (thicker than a usual pie crust) and cut into strips 1 inch wide.
Weave the strips into a lattice over the filling. This is a bit of trouble but well worth the effort, as you'll see. Fold the
ends of the lattice strips under the bottom crust, pinch the edges together, and flute.

For the glaze, beat the egg and milk. With a pastry brush, thoroughly coat the pie crust. (You'll have more than you need—give
leftovers to the cat.)

Bake the pie for 25 to 35 minutes, until the crust is puffy and golden.