Description
A fun and easy Cheeseburger Pie with a flaky crust and a savory filling of ground beef, cheese, and classic cheeseburger flavors. Customize with your favorite toppings!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold shortening, cut into cubes
- 5–7 tablespoons ice water
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix. You want just enough water to bring the dough together. The dough should be moist but not sticky.
- Turn the dough out onto a lightly floured surface. Gently form it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes.
- After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Press the dough into the bottom and up the sides of the plate. Trim any excess dough and crimp the edges to create a decorative border. You can use a fork to poke holes in the bottom of the crust.
- For a crispier crust, you can pre-bake it. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool slightly before adding the filling.
- In a large skillet over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks.
- Once the ground beef is browned, drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the salt, pepper, garlic powder, and paprika.
- Add the ketchup, mustard, and Worcestershire sauce to the skillet. Stir to combine.
- In a separate bowl, whisk together the condensed cheddar cheese soup and milk until smooth. Pour the cheese soup mixture into the skillet with the ground beef and onion. Stir to combine.
- Stir in 3/4 cup of the shredded cheddar cheese. Reserve the remaining 1/4 cup for topping.
- Pour the ground beef mixture into the prepared pie crust. Spread it evenly.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the filling.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving.
- Before serving, you can add your favorite cheeseburger toppings, such as chopped tomatoes, shredded lettuce, and dill pickle slices.
Notes
- Crust Variations: For a quicker option, you can use a store-bought pie crust. You can also use a refrigerated pie crust dough.
- Cheese Variations: Feel free to experiment with different types of cheese. Monterey Jack, Colby Jack, or even a blend of cheeses would work well.
- Meat Variations: Ground turkey or ground chicken can be substituted for ground beef.
- Vegetable Additions: Add diced bell peppers or mushrooms to the filling for extra flavor and nutrients.
- Spice Level: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little heat.
- Bacon: Cooked and crumbled bacon would be a delicious addition to the filling or as a topping.
- Freezing Instructions: You can freeze the cheeseburger pie before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to bake, thaw the pie in the refrigerator overnight. Bake as directed, adding a few extra minutes to the baking time if necessary.
- Make it Mini: Use muffin tins to create individual cheeseburger pies. Adjust the baking time accordingly.
- Serving Suggestions: Serve the cheeseburger pie with a side salad or coleslaw for a complete meal.
- Crust is Soggy: Make sure to pre-bake the crust if you want a crispier bottom. Also, avoid overfilling the pie.
- Filling is Too Runny: Make sure to drain off any excess grease from the ground beef. You can also add a tablespoon of cornstarch to the filling to help thicken it.
- Crust is Burning: If the crust is browning too quickly, cover the edges with aluminum foil.
- Pie is Not Cooking Evenly: Rotate the pie halfway through baking to ensure even cooking.
- Storage Instructions: Leftover cheeseburger pie can be stored in the refrigerator for up to 3-4 days. To reheat, cover the pie with foil and bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat individual slices in the microwave.
- Prep Time: 30 minutes
- Cook Time: 30