Ingredients 2 cups all-purpose flour (I like to sift mine for a lighter crust) 1/2 cup unsalted butter, chilled and cubed (extra cold butter makes the flakiest crust) 1/4 cup ice water (just enough to bring the dough together) 1 lb ground beef (80/20 blend for the best flavor and juiciness) 1 large onion, finely chopped (yellow onions are my go-to for sweetness) 1 tsp salt (don’t skimp, it brings out the flavors) 1/2 tsp black pepper (freshly ground if you have it) 1 tbsp olive oil (extra virgin for a fruity note) 1 egg, beaten (for that golden crust) Instructions Preheat your oven to 375°F. In a large bowl, mix flour and butter until crumbly. Gradually add ice water, stirring until dough forms. Roll out dough on a floured surface to fit a 9-inch pie dish. Chill for 15 minutes to prevent shrinking. Heat olive oil in a skillet over medium heat. Add onions, cooking until translucent, about 5 minutes. Add ground beef, salt, and pepper. Cook until beef is browned, breaking it into small pieces. Spoon the beef mixture into the chilled pie crust. Spread evenly. Cover with the remaining dough, sealing edges. Cut slits on top for steam to escape. Brush the top with beaten egg for a shiny finish. Bake for 35-40 minutes, until golden brown. Let it rest for 10 minutes before slicing