2 cups flour

1 teaspoon salt

3/4 cup shortening

1/4 cup cold water

1/2 pound sliced bacon

1 can cream of mushroom soup

1 cup sour cream

6 eggs -- slightly beaten

1 tablespoon chopped chives

1/2 teaspoon salt

1/8 teaspoon pepper

Heat oven to 425. Mix flour and salt. Cut in shortening. Sprinkle with water; m ix with fork. Round into ball; divide in half. Roll one half 1" larger than inv erted 9" pie pan. Ease into pan. Cut bacon in 1 1/2" pieces. Cook until crisp; drain well. Blend soup and sour cream; add 1/2 cup of mixture to cooked bacon a nd remaining ingredients. Mix thoroughly; pour into pastry-lined pan. Roll top crust; cut vents to make a "smile"; place over filling. Seal and flute. Cover e dge with 1 1/2" strip of aluminum foil; remove 15 min. before end of baking tim e. Bake 30 min. Heat remaining soup-sour cream mixture and serve over wedges o f pie.