Pork Sausage Pie

In a mixing bowl, combine flour, cornmeal and salt. Cut in shortening or lard until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the water over part of the mixture and gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened.

Form dough into a ball. Divide in half. On a lightly floured surface, roll half the dough to a circle about 10 inches in diameter. Ease pastry into a 9-inch pie plate. Trim to 1/2 inch beyond edge of baking dish. Set aside.

In a large skillet, cook sausage and onion over medium-high heat until sausage is browned and onion is tender. Drain.

Stir in mushrooms, olives, pimiento and flour. Add water and cook over medium heat for 5-6 minutes, stirring occasionally. Remove skillet from heat and stir in cheeses. Set aside.

For top crust, roll out the remaining dough. Spoon sausage mixture into the pastry-lined pie plate. Top with pastry for top crust. Trim top crust to 1/2 inch beyond edge of baking dish. Fold extra pastry under bottom crust and flute the edge.

Combine egg and water. Brush egg mixture atop pastry, then cut slits for escape of steam.

Bake in a 400 degrees F oven for 30 minutes or until crust is golden. Let stand for 5 minutes before serving.