1. Preheat oven to 400°F (200°C).

2. Place an oven-safe skillet over medium-high heat and add the ground beef. Cook, breaking it up with a spatula, until it is mostly browned.

3. Stir in the chopped onion and continue cooking until the onion is soft and the beef is fully cooked through. Drain excess fat if needed.

4. Add the minced garlic and cook for 30 seconds until fragrant.

5. Stir in the ketchup, mustard, Worcestershire sauce, salt, pepper, onion powder, garlic powder, and smoked paprika until the beef is evenly coated.

6. Pour in the beef broth, then sprinkle the cornstarch over the mixture and stir well to dissolve any lumps.

7. Let the filling simmer for 3–5 minutes, stirring often, until it thickens into a rich, saucy mixture that clings to the beef.

8. Fold in the chopped dill pickles if using, then turn off the heat.

9. Sprinkle the shredded cheddar cheese evenly over the hot beef mixture in the skillet.

10. Lay the pie crust or puff pastry over the top of the filling, tucking or crimping the edges just inside the skillet.

11. Cut a few small slits in the top of the crust to allow steam to escape.

12. Brush the top of the crust with the beaten egg wash and sprinkle with sesame seeds if desired.

13. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the crust is puffed, deeply golden, and the filling is bubbling around the edges.

14. Remove the skillet from the oven and let the cheeseburger pie rest for 10 minutes to set.

15. Slice into wedges and serve warm with your favorite burger toppings and side dishes.