Search thousands of recipes reviewed by home cooks like you.

Quick Cheeseburger Pie

Quick Cheeseburger Pie

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Krystel

Krystel

For those nights when you want to try something new.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Rhiannon
71

Rhiannon

12/7/2006

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.

Lori L.
32

Lori L.

8/8/2006

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.

CSJONES3
28

CSJONES3

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!

More reviews

Similar recipes

ADVERTISEMENT