Pat-in-the Pan Pastry (below)
1 lb. ground beef
1/2 to 3/4 c. finely chopped onion (opt.)
1 clove of garlic, finely chopped or use garlic powder to taste
1/2 tsp. salt
1/4 c. all-purpose flour
1/3 c. dill pickle liquid
1/3 c. milk
1/2 c. chopped dill pickles
2 c. shredded cheese (8 oz. = 2 c.), cheddar, Swiss, American, Mozzarella, etc.

1. Heat the oven to 425 degrees. Prepare pastry; pat in the bottom and sides of pie pan. Bake 15 minutes.

2. Cook and stir beef, onion and garlic in 10 inch skillet until brown; drain. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Spoon into pie pan.

3. Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 5 minutes longer.

PAT-IN-THE-PAN PASTRY:

1 1/3 c. all-purpose flour
1/2 tsp. salt

Cut in 1/2 cup of shortening with pastry blender until mixture looks like tiny peas. Sprinkle in 3 to 4 tablespoons of cold water, 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 teaspoons water if necessary).