Deep Dish Cheeseburger Pie

For the dough:
Add the flour, baking powder, salt and butter into the bowl of a food processor, put the lid on and pulse a few times until the mixture resembles coarse crumbs. Do not over mix. Add the chives and cheddar cheese and pulse once or twice just to combine. With the machine running, add the ice water through the feed tube until a dough ball forms. Wrap dough in a sheet of plastic and refrigerate for at least one hour.

For the filling:
In a large skillet or pan over medium heat, brown the beef and onion along with the taco seasoning and garlic powder. When browned, remove the beef mixture from the pan and set aside.

Add the butter to the pan and melt. Add the flour and whisk together on low heat. Slowly whisk in the milk until it thickens slightly. Whisk in the cheese until it starts to melt. Add the beef mixture to the cheese sauce, mix it in and remove from the heat. Add salt and pepper as needed.

For the assembly:
Preheat oven to 350 F.

Remove about a quarter of the dough ball and set it aside. Roll out the remaining 3/4 of the dough so that it fits into a deep dish tart pan. (You can also use a regular tart pan or pie pan but you will have more leftover dough.) Carefully move the dough into the pan and press to cover the bottom and sides. To form a nice edge, roll your rolling pin over the edges of the tart pan and the excess will fall away. Using a fork, prick a few holes in the bottom of the dough, line it with aluminum foil and add pie weights or dried beans. You will need to “blind bake” the dough so put it into the preheated oven for 30 minutes. Remove it from the oven and allow to cool slightly but leave the oven on.

Remove the weights and foil and add the beef mixture into the crust. Roll out the remaining dough and cut strips to lay over the top (see photo). Bake for an additional 30 minutes.