• Heat oven to 425°

Make and Bake Crust

• Place flour and salt in a small bowl. Cut in ½ cup shortening using a pastry blender, fork or your fingers to combine until the mixture looks like tiny peas. Sprinkle with 3-4 tablespoons cold water, adding water 1 tablespoon at a time. Mix lightly until all of the flour is combined and the pastry cleans the sides of the bowl.
• Pat the pastry dough in the bottom and up the sides of a quiche dish, 10" pie plate or 9" x 9" baking dish.

  Bake for 15 minutes, remove from the oven.

Cook the Filling

• While the crust bakes, place olive oil in a skillet and heat until the oil shimmers. Add the ground beef and cook until the meat is no longer pink.

  Remove and drain beef.

  In the same skillet, cook onion and garlic until the onion is softened.

  Return the beef to the pan with the cooked onions and garlic and sprinkle with salt and flour. Stir in pickle juice, milk, chopped pickles and 1 cup of shredded cheese, stir and cook over low/medium heat until the cheese is melted and the ingredients are combined.

  Spoon the meat and cheese mixture into the baked crust.

Bake

• Place the pie pan containing all of the ingredients in the oven and bake for another 15 minutes, then sprinkle with the remaining 1 cup of cheese and bake five minutes longer.

  Remove from oven.

  As an option, garnish with sliced tomatoes, onion and pickle with a sprinkle of sesame seeds as garnish.

  Serve and enjoy!