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Ingredients

1 ⅓ cups all-purpose flour ½ teaspoon salt ½ cup shortening 4 tablespoons cold water 1 pound lean ground beef 1 small onion, chopped 1 clove garlic, minced ½ teaspoon salt ¼ cup all-purpose flour ⅓ cup dill pickle juice ⅓ cup milk ½ cup chopped dill pickles 2 cups shredded Swiss cheese, divided

Nutrition Info

466.5 calories carbohydrate: 22.1 g cholesterol: 68.2 mg fat: 32.5 g fiber: 0.9 g protein: 20.4 g saturatedFat: 12.9 g servingSize: - sodium: 501.6 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C).
To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

8 servings

For those nights when you want to try something new.