BLT Brunch Pie

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 cup shortening
1/2 cup sour cream *

Combine first 4 ingredients; cut in shortening until crumbly. Stir in sour cream. Cover; refrigerate 30 minutes. Press pastry into a 9 inch pie plate. Bake at 375 degrees F for 10 minutes. Cool completely.

Filling:
3/4 cup mayonnaise *
1 cup shredded Cheddar cheese
1 (4 1/2 ounce) can mushroom stems and pieces, drained
8 bacon strips, cooked and crumbled
1 tablespoon chopped green pepper
1 tablespoon chopped onion
3 medium tomatoes, sliced

Combine mayonnaise, Cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. Bake at 350 degrees F for 30 to 35 minutes or until golden brown. Refrigerate leftovers.

6 to 8 servings

* Reduced-fat or fat-free sour cream and mayonnaise may not be substituted.