Ham and Onion Pie 

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
3 - 4 tablespoons ice water
1 1/2 cups diced cooked ham
2 medium onions, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine
3 medium baking potatoes, thinly sliced
3 cups shredded Jarlesburg cheese
2 eggs
1/3 cup light cream
                   
1. In a large bowl, combine flour and salt. Cut in shortening
   until mixture resembles coarse meal. Gradually add
   water. Blend with fork until mixture forms a ball and
   leaves the sides of the bowl. Roll out half of the pastry
   on a lightly floured board to fit a deep dish 9 inch pie
   plate. Cover and refrigerate. Wrap remaining pastry in
   plastic wrap. Refrigerate. 
2. Sauté the ham, onion, garlic, salt, and pepper in 2
   tablespoons butter or margarine until tender. Cool to
   room temperature. 
3. Sauté potatoes in remaining 2 tablespoons butter or
   margarine until crisp and tender. Season to taste with
   salt and pepper. 
4. Layer half of the cheese, ham mixture, and potatoes
   into the prepared crust. Repeat. Blend eggs and cream,
   and pour two-thirds over potatoes. Roll out remaining
   pastry on a lightly floured board to cover pie. Brush rim
   of crust with the egg and cream mixture. Top with
   second half of pastry. Trim and pinch edges to seal.
   Flute. Brush the top with remaining egg mixture, and
   trim with the pastry trimmings. 
5. Bake at 350 degrees F for 45 minutes, or until pie is golden.