Forget the drive thru. Cheeseburger Pie includes all the flavors we love from a classic cheeseburger. Burger, onion, pickles and cheese. All that's missing is the hamburger bun, but you'll never miss it. The bun is replaced with a flaky and easy to make, pat in the pan crust. This is a family favorite recipe that kids, and adults love.
Ingredients to have on hand
This is a recipe that comes together (fast!) with basic pantry staples. Here are a few other ingredients you'll need for your cheeseburger pie.
- ground beef
- dill pickles
- cheddar cheese
Easy to Make
This recipe is a great example of making a meal from scratch without spending more than an hour in the kitchen. The filling for quick cheeseburger pie is easy to prepare. The crust comes together quickly. It's all good!
Pat in the Pan Crust
In the recipe, I suggest using a pastry blender to combine the ingredients, but your fingers can do just as a good a job. Another plus about using your hands, it makes it easy to know right away if you've added enough water for the dough to hold together. You can feel it!
Thick, Sturdy Crust
You'll want to crust to be a bit thicker than the crust we make when we prepare pies. This crust needs to be fairly thick and sturdy. It's going to hold all those wonderful cheeseburger pie ingredients. But be assured, the crust will be turn out perfectly flaky.
No Grill Needed
This recipe comes together quickly and is the perfect dinner when everyone feels like burgers, but no one wants to grill outside.
Cheeseburger Pie From Scratch
This is the quintessential cheeseburger pie recipe and since every step along the way is homemade, it's absolutely a scratch made recipe. Serve it with pride knowing you've made a crust from scratch - yes, pat in the pan is totally a homemade pie crust. This is a family favorite recipe with my kids and I think your family will love it too. Be sure to serve it with plenty of ketchup and mustard on the side.
This recipe was inspired from one I found in the Alpha Bakery Children's Cookbook. It was a gift to my daughter from her Grammy (my mother-in-law) for Christmas in 1999. Thanks to the many years of regular use, it truly is a crinkled cookbook in our collection.
Here are the quick steps to make this an easy meal to take on the road. Just a few prep steps the day before you leave in the RV and you'll be set. Keep the filling ingredients refrigerated or in an ice chest until you are ready to assemble the ingredients.
- Cook the meat and prepare the filling ingredients, pretty much everything in step #4 on the recipe card under "Instructions." But, instead of placing the filling in the baked crust, scoop it into a nonbreakable storage container and refrigerate.
- Combine the crust ingredients - except the shortening. Place in a small, airtight container or plastic storage bag.
- Pack ½ cup shortening and 1 cup of shredded cheese.
- Once set up in camp, prepare the pat-in-the-pan crust and bake.
- Assemble the pie as directed in the recipe. Note, your cooking time may be slightly longer since the filling ingredients were prepared ahead and refrigerated.
- Enjoy an easy, made from scratch meal in camp!
More Dinner Ideas
Here are a few more ideas for feeding your family on a busy weeknight, or any night.
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