CRUST:

1 1/3 c. flour
1/2 tsp. salt
1/2 c. shortening
3-4 tbsp. water

Mix flour and salt. Cut in shortening with a pastry blender until mixture looks like tiny peas. Sprinkle in water 1 tablespoon at a time, stirring with fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl. Pat in bottom and up side of small pie plate. Bake 15 minutes.

FILLING:

1 lb. ground beef
1/2-3/4 c. finely chopped onion
1 clove garlic, finely chopped
1/2 tsp. salt
1/4 c. flour
1/3 c. dill pickle liquid
1/3 c. milk
1/2 c. chopped dill pickles
2 c. shredded American or Swiss cheese (8 oz.)

Cook and stir beef, onion and garlic in skillet until brown; drain. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Spoon into crust. Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 5 minutes longer. Makes 4-6 servings.