Cheeseburger Pie

With ground beef, melty cheese and golden pie crust, this cheeseburger pie is a dinner both kids and adults will rave about.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 331kcal

Author Ryan Beck

Ingredients

Pie Crust

1 ½ cups all-purpose flour
¼ teaspoon salt
10 tablespoon unsalted butter
1 large egg
2 tablespoon water

Filling

1 tablespoon olive oil
1 lb ground beef
½ cup panko breadcrumbs
½ cup tomato sauce
¼ cup sweet onion, diced
¼ cup green pepper, diced
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ cup whole milk
1 large egg
½ teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon dry mustard
2 cups sharp cheddar cheese, shredded

Instructions

Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
In a small bowl, combine the eggs and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until a ball is formed. It should be crumbly with large clumps of dough.
Turn dough only a lightly floured surface and form into a ball. Flatten slightly to form a disk before dividing into 2 discs. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
Remove dough the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Place back in the fridge while you make the filling.
Preheat oven to 425°F. Heat oil over medium-high heat in large skillet. Add ground beef and start to break up with wooden spoon. Cook ground beef for 7-10 minutes, or until beef is browned. Drain the excess liquid.
Stir in breadcrumbs, tomato sauce, onion, green pepper, garlic, salt, oregano and black pepper. Cook until everything is warmed through, about 1 minute. Pour beef mixture into pie plate, making an even layer.
Beat together the milk and egg. Stir in Worcestershire sauce, salt, dry mustard and cheese. Spread the cheese mixture evenly on top of the meat.
Bake for 30 minutes or until cheese and pie crust is golden brown. If pie crust is starting to brown too quickly, cover the crust with aluminum foil. Let cool for 5 minutes before serving.

Notes

Make the pie crust up to 5 days ahead of time and keep in the fridge. You can also leave in the freezer for 3 months.

After the pie crust is in the pie dish, place back in the fridge for at least 30 minutes which helps eliminate "shrinkage" of the crust.

Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.

By throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.

Allow the pie to rest for 15 minutes after baking to allow the filling to set, making it easier to slice and serve.

Top the pie with your favorite burger fixings such as shredded lettuce, tomato, pickles, bacon, onion and avocado.

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