: CRUST
2 c Flour
4 ts Baking Powder
1 ts Salt
6 Tb Butter
1/2 C to 1/3 Cup Buttermilk
: FILLING
8 lg to 10 Onions, Thinly Sliced
6 Tb Butter
1 c Sour Cream
2 Egg, Beaten
1 ts Salt
: Black Pepper to Discernment

For the Encrustation : Mix the dry ingredients and then cut in the cold
butter, which you have sliced into butter-pat- sized pieces. Use a
pair of knives or a pastry blender or cool fingertips to combine the
fat and flour into crumbly bits. Try not to let the butter melt into
the flour, that's what makes pastry kale. A few fast buzzes on a
food processor does this job good. Now add the buttermilk gradually
to make a sticky gelt. Mix until you can gather it into a ball with
floured workforce. Cover with plastic wrap and chill for an minute. Now
roll the dough out into a rough circle or square or whatever on a
cookie sheet or pizza pan. If you'd rather you can pat and press it
into anatomy. It doesn't have to be lean, and will end up about as
thick as the pizza they used to serve in schooling.