Recipe courtesy of Argyle Cheese Farmer
*Ingredients currently available at the farmers’ market
- 1 ¼ cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup shortening
- 4 to 5 tablespoons ice (cold) water
- 1 lb. ground beef*
- ½ cup Argyle Cheese Farmer buttermilk*
- ½ cup ketchup
- ⅓ cup bread crumbs*
- ¼ cup onion*, chopped
- ½ teaspoon oregano
- 1 teaspoon Worcestershire sauce
- Argyle Cheese Farmer cheese curds* (any flavor), shredded
For the crust:
Blend together flour and salt in a bowl. Cut shortening into dry ingredients with a pastry blender (or use the back of a fork) until it forms pea-sized pieces. Slowly add cold water, one tablespoon at a time, until the dough sticks together in a ball. Remove dough from the bowl and make the ball into a rough square. Wrap in plastic wrap and chill for at least half an hour.
For the pie:
Preheat oven to 350 F and prepare a 9-inch pie plate.
Mix together all filling ingredients, except the cheese, in a bowl. Roll out the pie crust on a lightly floured surface until big enough to cover the pie plate. Place the crust in the pie plate. Pour the filling into the crust. Trim the extra crust, roll the edges, and crimp with your fingers or a fork. Bake for 50 mins. Top with shredded cheese and bake for another 10 mins. Let rest 10 mins before serving.
Refrigerate the leftovers and reheat the next day.