1Prepare pie crust as directed on package for two-crust pie using 9-inch glass pie pan.
2Heat oven to 375°F. In large skillet, cook ground beef, mushrooms, onion and garlic over medium heat until beef is thoroughly cooked, stirring frequently. Drain.
3Stir in soup mix, pepper and water. Add cream cheese; cook and stir until cream cheese is melted and mixture is hot. Remove from heat. Stir in sour cream. Pour into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
4Bake at 375°F. for 45 to 50 minutes or until crust is deep golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.