DIRECTIONS

1. COMBINE flour, cornmeal and salt in a food processor. Pulse in cheese and shortening. Or use large mixing bowl and cut in with pastry blender or 2 knives. Add ice water, 1 Tbsp. at a time, as needed, mixing just until moist enough to hold together.
2. ROLL out half the dough. If needed, chill dough for ease in handling. Place in 9-inch pie plate pressing to fit without stretching. Trim even with pie plate.
3. HEAT oven to 400º F.
4. HEAT oil in large skillet over medium-high heat. Add beef and cook until browned evenly. Add green pepper and onion. Cook until tender. Add tomatoes with liquid, corn, mushrooms, water, tomato paste, sugar, chili powder, cumin, salt and red pepper. Bring to a boil. Cover. Reduce heat and simmer 15 minutes, stirring occasionally.
5. REMOVE from heat. Stir in olives. Spoon hot filling into unbaked pie crust. Moisten pastry edge with water.
6. ROLL out dough for top crust. Place onto filled pie. Trim ¹/₂-inch beyond edge. Fold top crust edge under bottom crust edge. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
7. BEAT egg with salt in a small bowl. Brush lightly over top crust.
8. BAKE 30 to 35 minutes or until crust is golden brown. Remove from oven. Sprinkle with cheese. Let stand 10 minutes before cutting and serving.