It is not impossible to make your own pie
crust.  You can start this, put it in the fridge
while you're preparing the filling.  The recipe
below makes two 9-in pie crusts.

1 1/2 c all-purpose flour
1/2 c cake flour
tsp salt (less if using salted butter)
1 1/2 sticks butter, chilled, diced
1/4 c chilled vegetable shortening
1/2 c ice water (more or less)

Place flours & butter in food processor,
pulse 5-6 times, till butter breaks up.  Add
vegetable shortening, turn on machine and
then immediately add water.  Then stop &
pulse 2 to 3 times.  Feel the dough; it should
just barely stick together.  Add droplets of
water if necessary.  To achieve the final
combination, remove from processor to
surface and smear the dough together with
the heel of your hand.  Form into two
"cakes" of dough & refrigerate for at least 2
hours, to let the flour absorb the liquid, and
the butter to return to firm.  Roll out dough
to 1/8 inch.  Place in 9" pie pan.  Roll out
2nd dough for top.

3 onions, chopped
16 oz. mushrooms, chopped
10 oz. spinach
4 cloves garlic
3-4 c. shredded cheese
2 eggs

Saute onions in olive oil on low for 45 mins.
 Bring up heat to med, add 2 T butter, &
add mushooms and thyme.  Saute 'til liquid
has evaporated.  In separate pan, saute
spinach in olive oil, add garlic and lower
heat and cover.  Cook 'til wilted.  Remove
and chop coarsely.  Add onion mixture, add
cheese & eggs.  Place in pie crust, place 2nd
crust on top, and cook on 375 for 40 mins.
It is just the beginning of Spinach Season in
The Valley of the Sun, and I have been
looking forward to the first harvest because
of this fabulous recipe that I've wanted to
Julia Child's Pate Brisee
Spinach, Mushroom, Onion Pie