Green Bean & Mushroom Pie

3 cups sliced fresh mushrooms
4 tablespoons butter or margarine,divided
2 1/2 cups chopped onions
6 cups cut fresh green beans (bite sized pieces)
2 teaspoons minced fresh herbs (your choice)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 package 8 oz. cream cheese,cubed

~ Crust Recipe ~
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon dill weed
1/4 teaspoon salt
1 cup cold butter
1 cup sour cream
1 egg
1 tablespoon whipping cream

In a large skillet saute mushrooms in 1 tablespoon butter until tender;
drain and set aside.  In the same skillet, saute onions and beans in
remaining butter for 8-20 minutes or until beans are crisp-tender.
Add herbs,salt,pepper,cream cheese, milk and mushrooms.  Cook
and stir until the cream cheese is melted.  Remove from the stove;set
aside. 
In a mixer or food processor combine the flour,baking powder,dill,
salt, and butter.  Mix or process until the mixture resembles coarse
crumbs.  Add sour cream and mix to form a soft dough.
Divide dough in half.  on a well floured surface, roll out one portion to fit
a deep-dish pie plate;trim pastry even with edge.
Pour green bean mixture into crust. roll out remaining pastry;
make a lattice top crust.  Trim, seal and flute edge.
In a small bowl, beat the egg and cream; brush over lattice top.
Bake at 400 degrees for 25-35 minutes, or until golden
brown.
Yield: 8-10 servings