1 refrigerated pie crust (15 oz.)
1 1/2 lb. lean ground beef
1/4 c. chopped onion
3/4 c. ketchup
2 tbsp. chopped pickle, if desired
1/8 tsp. pepper
1 c. shredded sharp Cheddar cheese (optional)

Heat oven to 450°F. Let pie crust pouch stand at room temperature for 15-20 minutes.

Meanwhile, brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Reduce heat to medium. Add onion; cook 5-8 minutes until onion is tender, stirring occasionally. Add ketchup, pickle, and pepper; mix well. Cook 2-3 minutes or until thoroughly blended.

Spoon beef mixture into ungreased 9-inch pie pan. Sprinkle with cheese, if desired. Unfold pie crust; press out fold lines. Place crust over hot beef mixture. Flute edges; cut slits in several places in crust.

Bake at 450°F for 13-20 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil during the last 10 minutes of baking to prevent excessive browning.