People…People…People…. (If you don’t know the significance behind this, firstly, I pity you, secondly, you need to watch McClintock )
We’re going to start this party with one of my favorite childhood recipes. Let me tell you about a tyke…me. Here I am (on the right). We have always rolled hard, however, I feel we were rolling ESPECIALLY hard this day. Also, this is the perfect time to introduce you to the clown on the left, Kate from Salinas, and the Director of Operations in the middle, Sarge.
The three of us received this cookbook when we were little, some of these recipes still find their way onto our tables monthly. Today we are making ‘Q is for Quick Cheeseburger Pie’ (yes, I’m serious….put your gavel away and quit judging).
Just like with any project, preparation is key. So, I opened a bottle of wine for Brooke and myself, Reed opted for a beer.
Now: food. This recipe has it’s own recipe for Pat-in-Pan Pastry. While I am completely on board with patting it in, mostly because I am bad enough with a rolling pin sober, I prefer a different recipe. Pioneer Woman’s (we will call her P Dub–>credit to Rachel Aja) recipe for pie crust has a little more flavor. So get to pattin’ like nobodys’ business. Put that little number in the oven at 425 for 15 min.
Combine 1 lb ground beef, 3/4 c chopped onion and 1 clove garlic into large frying pan. Most people would insert here which level of heat, but seriously, nobody actually likes to follow rules, so do what your buzz says at the time. Once meat is browned, drain fat and add 1/2 t salt. Now, this is where you need to pay attention. Focused? Now you are. Mix in your 1/4 c flour and evenly coat.
Add in 1/3 c milk and 1/3 c pickle juice (yes, pickle juice). The recipe also calls for pickles, ignore that part. Lastly put in 1 c of shredded cheddar cheese. If you’re like me, you will need to shred a cup and a half. Life’s true mystery: why is shredded cheese so much more delicious than a slice? Pop it back in the oven for another 15 min.
Since you’re popping already, you may as well pop open another bottle. Hopefully, with more success than I , and are able to do it without busting the cork.
No worries. I did not accept defeat. This is also where you guilt your dinner guest/photographer into setting the table as it is her darn blog you’re doing this for, anyhow. For all of you that have seen Reed eat, you will understand why we chose steak napkins. Seriously people, I’ve seen cafeteria food fights that resulted in less of a mess.
At this point, you’re probably wondering where the pie is. So were we. Luckily, Brooke set the timer. Once the pie is done, sprinkle 1 more cup of cheese on (no arguments there) and pop it back into the oven to melt. Hello beautiful. I know, I know, it looks so elementary… it is. But some of the best things in life are simple!
We pretty much polished off the entire thing. Reed even gave it two thumbs up.
The best part? Brooke did the dishes… and got a little mouthy. Reed had the camera and caught these darling little numbers.
All in all, dinner was scrumptious and we sat and stared at each other for a moment, Baby Beluga style. We are willing to accept applications to join our judging team. You will need to provide the following: the wine you will be bringing (account for 1 bottle per person), three jokes (we will need to get an idea of what we are in for) and proof of insurance (not sure why or how, but this seems like a good idea).
Here is our family photo. Thank you for joining us, we hope you get the chance to make this at home and love it just as much as we did!
Quick Cheeseburger Pie (4-6 servings)
Pie Crust
1 ½ c Cold Butter
3 c All-Purpose Flour
1 Whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
In a large bowl, with a pastry cutter, gradually work the butter into the flour for about 3 or 4 minutes, until it looks like small peas. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 Tablespoons cold water, 1 Tablespoon of white vinegar and 1 teaspoon sat. Stir gently until all of the ingredients are incorporated.
Divide crust into two balls. Slightly flatten both balls with a rolling pin (about ½ in thick) and chill. One will be used for the Cheeseburger Pie, the other you can store in the refrigerator or freezer for future pies.
Filling
1 lb Ground Beef
¾ c chopped Onion
1 clove chopped Garlic
1 teaspoon Salt
¼ c All-Purpose Flour
1/3 c Pickle Juice
1/3 c Milk
2 c shredded Cheddar Cheese
Heat oven to 425°. Pat pastry in the bottom and up sides of the pie plate. Bake 15 minutes.
Brown beef, onion and garlic in a large skillet; drain fat. Sprinkle with the salt and flour, stir to coat meat evenly. Stir in pickle liquid, milk and 1 cup of cheese. Pour into pie crust.
Bake 15 minutes; sprinkle with remaining 1 cup of cheese. Bake 5 minutes longer.