Press In Crust:
1-1/4 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
8 Tbsp butter cut into 1/4" pieces or grated
3-4 Tbsp Ice Water
Process flour, sugar & salt together in food processor until combined. Scatter butter over the top and pulse until incorporated. Add 2 Tbsp ice water and continue to pusle until large clumps of dough form, adding extra Tbsp of water as needed.
Place small pieces of dough evenly over bottom of pie plate and press dough evenly from middle up to the outer edges, sealing any cracks. Place in freezer until firm, about 30 mn.
Meanwhile, make the filling:
1/2 cup carmelized onion, from about 1 large onion, chopped
1 lb ground beef (I have used venison and bison as well with good results)
2 Tbsp worcestershire
1 Tbsp dijon mustard
1 cup sharp white cheddar cheese, grated
1/2 tsp cayenne
1/2 tsp smoked paprika
salt & pepper to taste
1/3 c blue cheese, crumbled
Preheat oven to 375
In a saute pan, brown ground beef with salt and pepper. Drain excess fat. Add caramelized onion, worcestershire, mustard, cayenne, smoked paprika, salt and pepper to taste. Let cool slightly.
Add egg and cheddar cheese and mix well.
Fill pie shell with meat mixture and sprinkle the top with the crumbled blue cheese
Bake 45 mn or until set. Serve warm.