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Pioneer Woman Cheeseburger Pie

A cozy and quick dinner idea packed with cheeseburger flavors in a buttery pie crust, perfect for family meals or potlucks.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust and Egg Wash
  • 1 9-inch pie crust, store-bought or homemade Buttery crust yields best results.
  • 1 egg, beaten For egg wash.
For the Filling
  • 1 pound ground beef Can swap for ground turkey or plant-based crumbles.
  • 1 small onion, finely chopped Red onion adds sweetness.
  • 2 cloves garlic, minced Brings warmth and depth.
  • 1/2 cup ketchup Tomato sauce can work in a pinch.
  • 2 tablespoons yellow mustard Dijon gives a sharper note.
  • 1/4 cup dill pickles, chopped Or sweet pickle relish for contrast.
  • 1 1/2 cups shredded cheddar cheese Mix sharp and mild for balance.
  • Salt and pepper to taste
  • Optional: a dash of Worcestershire sauce, hot sauce, or smoked paprika For extra depth.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and flute the edges. Keep it chilled while you prepare the filling.
  2. In a large skillet over medium heat, add the ground beef and chopped onion. Cook, stirring and breaking the meat into crumbles, until browned and fragrant, about 6–8 minutes.
  3. Drain excess fat from the skillet, leaving a tablespoon for flavor. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the ketchup, mustard, Worcestershire (if using), and a pinch of salt and pepper. Let the mixture simmer for 2–3 minutes until the sauce thickens slightly.
  5. Remove from heat and fold in the chopped pickles and 1 cup of the shredded cheddar.
  6. Spoon the beef mixture into the chilled pie crust, pressing gently to even it out. Sprinkle the remaining 1/2 cup cheddar on top.
  7. Brush the crust edge with the beaten egg for a glossy finish.
Baking
  1. Bake for 25–30 minutes, until the crust is golden and the cheese bubbles. Let the pie rest for 10 minutes before slicing.

Notes

Serve hot with a crisp salad or oven-roasted potatoes. For variation, consider using ground turkey, adding jalapenos for heat, or mixing in crumbled bacon for added depth.