Prep Time 20m
Cook Time 45m
Ready Time 75m
Yield 6 servings

  • Double Crust Classic Crisco® Pie Crust
  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1 1/4 cups milk
  • 1 (3 oz.) package cream cheese, softened
  • 1 large egg, beaten
  • 1 (10 oz.) package frozen chopped broccoli, cooked and well drained
  • 1/4 pound sliced Monterey Jack cheese
  • Milk
Preparation Directions
  • Step 1Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 350°F.
  • Step 2Brown beef and onion in large skillet. Drain. Stir in flour, salt and garlic salt. Add 1 1/4 cups milk and softened cream cheese. Cook and stir until mixture is smooth and bubbly. Add a small amount of hot creamed mixture to beaten egg. Return to mixture in skillet.
  • Step 3Cook and stir over medium heat until thickened, 1 to 2 minutes. Stir in the cooked, drained broccoli. Spoon into pastry-lined pie plate. Top with cheese slices.
  • Step 4Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush top with milk.
  • Step 5Bake 40 to 45 minutes. If the pastry browns too quickly, cover edges of the crust with foil during the last 20 minutes. Let pie stand 10 minutes before serving.
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