Crust:

1 cup all-purpose flour

1/2 cup mashed potato flakes

1/2 cup butter or margarine

3 to 4 tablespoons ice water

1 can (2.8 ounces) french-fried onions, divided

Filling:

3/4 cup mashed potato flakes

1 cup (4 ounces) shredded cheddar cheese, divided

2 tablespoons chopped stuffed green olives

1 can (6-1/2 ounces) tuna, drained and flaked

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 egg

In medium bowl, combine the flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is just moist enough to hold together. Press pastry over bottom and up sides of un-greased 9-in. or 10-in. pie plate.  Flute edge. Set aside 1/2 cup french-fried onions. Sprinkle remaining onions into pastry shell. In another bowl, combine all filling ingredients except 1/2 cup of cheese. Spoon filling over onions. Bake at 350 degrees for 25-30 minutes or until crust is golden. Sprinkle with reserved cheese and onions; bake for an additional 5-10 minutes or until cheese is melted. Let stand 5 minutes before cutting. Yield: 6-8 servings.