Combine Cream of Mushroom soup, milk and french onion flakes in sauce pan.
Cook until thickened - remove from heat.
Add thawed and drained peas, tuna and pimiento, turn hot filling into baked pie shell.
Cheese over filling and top with pastry crumbs.
Bake in 9 inch pie shell at 450° for 10-12 minutes until brown, then pour in filling.
Sift together flour, salt and Crisco (until particles are small, the size of peas)
Sprinkle 4-5 T. of water over mixture while tossing and stirring lightly with a fork.
