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Quick Cheeseburger Pie

SUBMITTED BY: Krystel PHOTO BY: tjimmo

"For those nights when you want to try something new."

RECIPE RATING:

Read Reviews (91)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons cold water
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup all-purpose flour
1/3 cup dill pickle juice
1/3 cup milk
1/2 cup chopped dill pickles
2 cups shredded Swiss cheese, divided

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

FOOTNOTES

Wine Tip
Try with a Syrah.

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REVIEWS

Reviewed on Dec. 7, 2006 by Rhiannon

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Rhiannon
Dec. 7, 2006

I love this recipe! Normally I pre-bake a pillsbury pie crust, then brown ground beef, onion and garlic until its no longer pink. I drain add in 1 TBS montreal steak seasoning (salt free), worstershire sauce, black pepper, red pepper flakes and a small dash of salt. I add in 1/2 of a large block of velvetta cheese- cubed, 1 can rotella tomato and mild chilis, 6 dill stackers - diced, 1/4 cup flour, 1/4 milk and cook on the stove top till the cheese melts and it gets all gooey. I fill the pre-baked pie shell and top it with slices of Kraft American Singles, baking for about 10 minutes until the cheese on top melts. It's absolutely amazing! On occasion I will cut the pie crust into circles, put them into a greased muffin tin and pre-bake. I use about 2 TBS of the meat mixture for each "muffin". Instead of baking for 10 minutes I just broil till the cheese slices get brown and bubbly. I've also stuffed the meat mixture into the pie crust and made mini turn-overs - they're great with cocktails! Since the meat mixture is already cooked just follow your pie crust directions for turn overs -- about 6 minutes in a 425 degree oven.

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37 users found this review helpful

I love this recipe! Normally I pre-bake a pillsbury pie crust, then brown ground beef, onion... MORE

Reviewed on Aug. 8, 2006 by Lori L.

I used a pillsbury crust instead of making the pastry. And like other users have said, I also... MORE

Reviewed on Oct. 25, 2006 by CSJONES3

I was alittle uneasy about the pickle juice and I've never put pickles in a pie before but... MORE

Reviewed on Oct. 8, 2007 by Foodie

I followed Rhiannon's review(first review if you click the most helpful) to a certain degree.... MORE

Reviewed on Oct. 16, 2006 by JNFCHRIS

An awesome and very versitile recipe. I use ground turker and storebought pie crust. I've... MORE

Reviewed on Jul. 9, 2003 by SALLYCAT

I have been making this recipe for years. Its a family favorite. I know it sounds a little... MORE

Reviewed on Jan. 25, 2007 by HOOTIEBOY

Yum. This was delicious. Tasted just like a cheesburger. Being a vegetarian, I used... MORE

Reviewed on Nov. 10, 2007 by jessicalea2

I really enjoyed this dish. The only major modification that I made was with the crust. I used... MORE

Reviewed on Nov. 27, 2006 by JeffNie

AWESOME! Tastes just like a recipe I got in a kids' cookbook when I was little. Have been... MORE

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