For those nights when you want to try something new.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

467 calories; protein 20.4g 41% DV; carbohydrates 22.1g 7% DV; fat 32.5g 50% DV; cholesterol 68.2mg 23% DV; sodium 501.6mg 20% DV. Full Nutrition

Reviews (146)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2006
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. Read More
(80)

Most helpful critical review

Rating: 3 stars
03/22/2007
As is I give this recipe 3 stars. With some improvements it could go to 4 stars. My biggest problem is that the pickle taste overwhelms the entire recipe. Next time I would forgo the pickle juice. My second problem is that the mixture is too runny and did not set well in the pie crust. My guess is by omitting the pickle juice you could solve both of the above problems. My next change would be to switch from swiss to cheddar. And finally add 1 can of tomatoes as other reviewers also noted. Read More
(8)
178 Ratings
  • 5 star values: 91
  • 4 star values: 62
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
12/07/2006
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. Read More
(80)
Rating: 5 stars
08/08/2006
I used a pillsbury crust instead of making the pastry. And like other users have said I also added a can of drained diced tomatoes and used cheddar cheese instead of swiss... There was nothing left. My 2 kids and husband absolutely LOVES this dish. Will definitely be added to the rotation. Read More
(37)
Rating: 5 stars
10/25/2006
I was alittle uneasy about the pickle juice and I've never put pickles in a pie before but this was really good. No leftovers!! Next time I think I'll use american cheese and mushrooms--it should be awesome! Read More
(28)
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Rating: 5 stars
10/08/2007
I followed Rhiannon's review(first review if you click the most helpful) to a certain degree. I used a pie crust. Cooked ground beef with onion and garlic. Added fresh tomatoes 6 dill stackers-chopped worcheshir(sp?) sauce and Cheddar cheese(1 cup and 1/2) and cooked on stove. Added beef combo to pie crust. Topped with Cheddar cheese. Yummy! I am from the Midwest(St. Louis) and it reminded me of a White Castle hamburger. The dill pickle taste was the key to the White Castle taste. Yum Yum! Read More
(20)
Rating: 5 stars
07/09/2003
I have been making this recipe for years. Its a family favorite. I know it sounds a little weird but it really is delicious. Tastes just like a regular hamburger but a lot more interesting and not nearly as messy. And it doesn't taste anything like those weird 'bisquik' cheeseburger pies. This is the real deal. Read More
(17)
Rating: 5 stars
10/29/2007
WOW! For a weeknight meal this was great! Based on mixed reviews I wasn't expecting much but after we ate my husband said "You'd better get on that site of yours and tell them it's a good one"! I'm not a big fan of pastry crusts so I used reduced fat biscuits and unrolled them along the bottom of a 9" pie pan. I then par-baked it for about 9-10 minutes (firm but not browned). While it was baking I browned the meat/onion/garlic mixture and followed the rest of the recipe as is (w/less cheese you don't need a full 2C). I used skim milk extra lean ground beef 2% cheese and it was still excellent. DON'T skip the pickle juice that's what makes it "special". Next time I will try w/baby bella mushrooms and Swiss (oh I used Cheddar this time because I was too lazy to shred Swiss!). BTW: 2 dill spears diced = 1/3 C. Thanks for a great weeknight meal! Read More
(17)
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Rating: 5 stars
11/10/2007
I really enjoyed this dish. The only major modification that I made was with the crust. I used garlic cresent rolls and instead of tearing them apart I sealed two together so that they make a rectangle. I then put the mixture in the middle and sealed them like a pocket. It was yummy then dipped in ketchup. Read More
(14)
Rating: 5 stars
01/25/2007
Yum. This was delicious. Tasted just like a cheesburger. Being a vegetarian I used Morningstar Farms crumbles and it turned out fantastic. Thanks! Read More
(14)
Rating: 5 stars
10/16/2006
An awesome and very versitile recipe. I use ground turker and storebought pie crust. I've added bacon tomatoes mushrooms anything you would put on a cheeseburger. Defenitely a family favorite!! Thanks for the great recipe! Read More
(13)
Rating: 3 stars
03/22/2007
As is I give this recipe 3 stars. With some improvements it could go to 4 stars. My biggest problem is that the pickle taste overwhelms the entire recipe. Next time I would forgo the pickle juice. My second problem is that the mixture is too runny and did not set well in the pie crust. My guess is by omitting the pickle juice you could solve both of the above problems. My next change would be to switch from swiss to cheddar. And finally add 1 can of tomatoes as other reviewers also noted. Read More
(8)