Quick Cheeseburger Pie

Source: Jan Taylor

Pat-in-the-Pan Pastry (below)
1 pound ground beef
1/2 to 3/4 cup finely chopped onion
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 cup Gold Medal all-purpose flour
1/3 cup dill pickle liquid
1/3 cup milk
1/2 cup chopped dill pickles
2 cups shredded American or Swiss cheese (8 ounces)

Heat the oven to 425 degrees F.

Prepare pastry; pat in bottom and up sides of an 8 x 2-inch quiche dish or an 8 x 1 1/2 inch round pan. Bake 15 minutes

Cook and stir beef, onion and garlic in 10-inch skillet until brown; drain. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Spoon into dish.

Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 5 minutes longer.

Makes 4 to 6 servings.

Pat-in-the-Pan Pastry

Mix 1 1/3 cups Gold Medal all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons cold water, 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons water if necessary).