cheeseburger pie

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

Equipment

• 9-inch pie dish
• Large skillet
• Mixing bowls
• Pastry blender or food processor
• Rolling pin
• Baking sheet

Ingredients

For the Filling:

• 1 lb (450g) lean ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 cup (240ml) beef broth
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1 cup (100g) shredded sharp cheddar cheese
• ½ cup (50g) shredded mozzarella cheese (for extra meltiness)
• 2 tbsp chopped dill pickles (plus more for serving)

For the Crust:

• 1 ½ cups (190g) all-purpose flour
• ½ tsp salt
• ½ cup (115g) unsalted butter, cold and cubed
• 4-5 tbsp ice-cold water

For the Egg Wash:

• 1 large egg
• 1 tbsp milk

Instructions

Part 1: Prepare the Crust (Time: 10 minutes | Intensity: Low)

1. Make the Dough: In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Add Water: Gradually sprinkle in the ice-cold water, 1 tablespoon at a time, mixing with a fork until the dough just begins to come together. Be careful not to overmix.
3. Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling. This resting period is crucial for a tender crust.

Part 2: Make the Filling (Time: 20 minutes | Intensity: Medium)

1. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and chopped onion, breaking up the meat with a spoon, until the beef is browned and the onion is soft. This should take about 6-8 minutes. Drain off any excess grease.
2. Add Aromatics: Add the minced garlic and cook for another minute until fragrant.
3. Build Flavor: Stir in the Worcestershire sauce, tomato paste, smoked paprika, and dried oregano. Season with a pinch of salt and a generous amount of black pepper. Cook for 2 minutes, stirring constantly, to toast the spices and deepen the flavors.
4. Thicken the Sauce: Pour in the beef broth and bring the mixture to a simmer.
5. Create the Slurry: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering beef mixture and stir well. Continue to simmer for 3-5 minutes, or until the sauce has thickened significantly. It should be glossy and coat the back of a spoon.
6. Finish the Filling: Remove the skillet from the heat. Stir in the chopped dill pickles. Taste and adjust seasoning if necessary. Set the filling aside to cool slightly.

Part 3: Assemble the Pie (Time: 10 minutes | Intensity: Low)

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
2. Roll the Dough: On a lightly floured surface, roll out two-thirds of the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and gently press it into the bottom and up the sides. Trim any excess dough, leaving a 1-inch overhang.
3. Create the Layers: Spoon the beef filling into the prepared pie crust and spread it evenly.
4. Add the Cheese: Sprinkle the shredded cheddar and mozzarella cheeses evenly over the hot beef filling. The heat from the filling will help the cheese melt beautifully.
5. Top the Pie: Roll out the remaining one-third of the dough into a 10-inch circle. You can either place it whole over the filling, crimp the edges to seal, and cut a few slits for steam to escape (a classic double-crust pie), or slice the dough into strips and create a lattice pattern.
6. Egg Wash: In a small bowl, whisk the egg and milk together to make an egg wash. Brush the entire top crust with the egg wash. This will give the pie a beautiful golden-brown shine.

Part 4: Bake the Pie (Time: 40-45 minutes | Intensity: Medium)

1. Bake: Place the pie on the preheated baking sheet. Bake for 35-45 minutes, or until the crust is a deep, golden brown and the filling is bubbly.
2. Check for Doneness: If the edges of the crust are browning too quickly, you can cover them with a pie shield or strips of aluminum foil.
3. Cool: Remove the pie from the oven and let it cool on a wire rack for at least 15-20 minutes. This is essential! It allows the filling to set, making it much easier to slice.

Part 5: Serve and Enjoy (Time: 5 minutes | Intensity: Low)

1. Slice the warm Cheeseburger Pie and serve it with your favorite burger accompaniments. A side of crispy fries, a fresh green salad, or a dollop of extra pickles and ketchup on the side would be perfect.

Nutrition

Calories: 560 · Protein: 28g · Fat: 38g · Carbohydrates: 28g · Fiber: 1g · Sugar: 3g · Sodium: 750mg