Ingredients & Directions

For the Crust:
Use one disk Savory Pie Crust (see recipe below)

For the Filling:
1½ pounds lean ground beef
¾ cup onion, chopped
¾ cup ketchup
1 tablespoon pickle, chopped
⅛ teaspoon black pepper
2 cups shredded sharp cheddar cheese
2 medium tomatoes, cut into thin wheels
1 container Pillsbury refrigerated biscuits
Sesame seeds
18 pickle chips
Spicy mustard

In a 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.

Reduce heat to medium.  Add onion and cook 5 to 8 minutes until onion is tender.  Stir in ketchup, chopped pickle and pepper.  Cook 2 to 3 minutes until thoroughly heated.

Preheat oven to 400°F.

Roll out dough on a lightly floured surface.  Press dough into a 9-inch pie plate coated with cooking spray.  Fold edges under and flute.  Pierce bottom and sided of dough with a fork.  Bake for 15 minutes.  Cool on wire rack.

Spoon cheeseburger mixture into 9-inch pie crust.  Sprinkle with cheese.  Add tomato wheels slightly spaced apart.  Bake pie 13 to 15 minutes or until crust is golden brown and filling is bubbly.  After 8 to 10 minutes of baking, cover crust edge with foil to prevent excessive browning.

Form biscuit dough into a small ball and flatten out into a 4½ disk.  Apply a little egg wash to top and sprinkle with Sesame seeds.  Bake in oven at 350°F or until golden brown.

Remove pie from oven, add chilled pickle chips to pie.  Drizzle the entire pie with spicy mustard.  Top with the biscuit and serve hot.
Yields: 6 servings.

Savory Pie Crust

1½ cups all-purpose flour
½ teaspoon salt
3 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons vegetable shortening, cut into small pieces
¼ cup ice water
Cooking spray

Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and salt in a food processor.  Add butter and shortening and pulse until mixture resembles coarse meal.  With the food processor on, add the ice water and process until combined.  Shape dough into a disk and wrap in plastic wrap. Refrigerate until firm, about one hour.
Yields: 1 Disk

Recipes adapted from Souders Studios Pies