Description
A hearty and flavorful Deep Hamburger Sausage & Pepperoni Pie that combines a savory blend of ground beef, Italian sausage, and pepperoni with rich tomato sauce and layers of mozzarella and cheddar cheese, all baked in a flaky homemade crust to create a comforting and satisfying meal perfect for gatherings or family dinners.
Ingredients
Scale
Crust Ingredients
- 2 cups All-Purpose Flour (Substitute whole wheat for a healthier option.)
- 1 teaspoon Salt (Enhances flavor in both crust and filling.)
- 1 teaspoon Garlic Powder (Adds aromatic flavor to the crust.)
- 1/2 cup Cold Unsalted Butter (Can use margarine as a dairy-free alternative.)
- 5 tablespoons Cold Water (Add gradually for best texture.)
Filling Ingredients
- 1 pound Ground Beef (Using lean beef 85–90% maximizes flavor.)
- 1 pound Italian Sausage (Feel free to substitute with turkey sausage.)
- 1 cup Onion (Fresh is preferable for optimal taste.)
- 2 cloves Garlic (Freshly minced delivers aromatic richness.)
- 1 tablespoon Italian Seasoning (Ties all flavors together.)
- 1/2 teaspoon Crushed Red Pepper Flakes (Optional for heat; adjust to preference.)
- 1 can Crushed Tomatoes (Canned is convenient, but fresh works great too.)
- 2 tablespoons Tomato Paste (Thickens sauce for a rich finish.)
- 1 teaspoon Sugar (Balances the acidity of the tomatoes.)
- 2 cups Shredded Mozzarella Cheese (Key for gooey, melted texture.)
- 1 cup Shredded Cheddar Cheese (Combining with mozzarella is highly recommended.)
- 1 cup Pepperoni (Opt for thick-cut for more bite.)
- 1 teaspoon Dried Oregano (Adds aromatic notes.)
- 1/4 cup Grated Parmesan Cheese (Brings flavor and a beautiful golden crust.)
Instructions
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 375°F (190°C) and lightly grease a deep 9-inch pie dish to prevent sticking and ensure easy removal of the pie.
- Roll Out and Blind Bake Crust: Roll out your prepared dough until it is about 1/8 inch thick. Fit the dough carefully into the greased pie dish, prick the base with a fork to prevent bubbles, then blind-bake the crust for 7–8 minutes until it begins to set.
- Cook Ground Beef and Sausage: In a large skillet over medium heat, brown the ground beef until no longer pink. Add the Italian sausage to the skillet and cook until browned. Drain any excess fat to keep the filling from becoming greasy.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the meat mixture. Stir in the Italian seasoning and cook until onions are softened and fragrant.
- Create the Sauce: Mix in the crushed tomatoes, tomato paste, sugar, dried oregano, and crushed red pepper flakes (if using) to the meat mixture. Stir well and let simmer to combine flavors for a few minutes.
- Assemble the Pie Layers: Start by spreading a layer of the prepared pizza sauce on the bottom of the partially baked crust. Add half of the meat mixture, then a generous layer of mozzarella and cheddar cheese, followed by a layer of pepperoni. Repeat the layering—meat mixture, cheeses, and pepperoni—to build a deep, flavorful filling.
- Bake the Assembled Pie: Place the assembled pie on the middle rack of the preheated oven and bake for 25–30 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Cool and Serve: Remove the pie from the oven and let it cool for about 10 minutes to allow the filling to set for easier slicing. Slice into wedges and serve warm with a fresh side salad or garlic bread for a complete meal.
Notes
- For a healthier crust, substitute all-purpose flour with whole wheat flour.
- You can use turkey sausage as a leaner alternative to Italian sausage.
- Adjust the amount of crushed red pepper flakes based on your heat preference or omit entirely for a milder flavor.
- Blind baking the crust helps prevent it from becoming soggy when adding the saucy filling.
- Allowing the pie to cool slightly after baking helps the layers set and makes slicing cleaner.
