In a large mixing bowl add 2 cups flour, salt, and sugar and combine. Add softened butter, olive oil, and cold water. If dough is not soft and doesn't hold together, add ½ a Tbsp. of cold water at a time. You shouldn't need more than 6-7 Tbsp. cold water total. Mix all ingredients together careful to not over mix. It's okay if you see spots of butter. Chill.

Heat large skillet to low-medium heat. Add 2 Tbsp. olive oil and once hot, add diced onion, garlic, and cabbage. Sauté for 5 minutes.

Add 1 Lb. ground beef, salt, and pepper. Cook for 15-20 minutes until meat is cooked through and cabbage is slightly soft.

Drain liquids from filling into a glass bowl (aim for about 10 tablespoon). Add 1 ½ Tbsp. flour to liquid and whisk. Combine back into the filling skillet for another 5 minutes.

Add 3 cups cheese and gently fold into the filling.

Remove dough from fridge and cut into 2 portions. Return 1 half to fridge until later. Roll out ½ of dough to line bottom of pie pan, bringing dough all the way to the edge and a tad over to allow for some shrinkage. Pierce the base with a fork all the way through on the bottom and around the sides to avoid the base from bubbling up while baking.

Bake for 10 minutes (Conventional Oven: middle rack, Toaster Oven: bottom rack).

Remove base from oven and add filling (should be about 5 ½ cups filling). Roll out other half of dough.

Wet your finger and add a little water to the edge of the base to help with sticking the lid on. When placing the dough on top, make sure that the lid overlaps the base crust and wraps under it (pictures above). This will help ensure that the lid sticks to the base and doesn't separate when baking since the base is already baked.

Flute the edges by using thumb and index finger of one hand and pressing dough with index finger from other hand between those two fingers. Pierce lid with a fork or cut a design into the top to allow for moisture to escape.

Make the egg wash by whisking 1 egg white with 3 teaspoon water. Brush over top of crust and around edges.

Serve with hot sauce if you wish!