Deep Hamburger Sausage & Pepperoni Pie (Print version)

Ground beef, Italian sausage, and pepperoni layered inside a flaky double crust with pizza sauce and melted mozzarella. A hearty dinner the whole table will ask for again.

# Ingredients:

For the crust

01 - 2 refrigerated deep-dish pie crusts (9-inch), or homemade shortcrust
02 - 1 large egg beaten with 1 tbsp water, for the egg wash

For the filling

03 - 1/2 lb (225 g) ground beef, 80/20
04 - 1/2 lb (225 g) bulk Italian sausage, mild or hot
05 - 3 oz (85 g) pepperoni slices, divided
06 - 1 1/2 cups (360 ml) pizza sauce or marinara
07 - 2 cups (200 g) shredded mozzarella, divided
08 - 1 cup (100 g) shredded cheddar or provolone
09 - 1 tsp Italian seasoning
10 - 1/2 tsp garlic powder
11 - 1/4 tsp red pepper flakes
12 - Salt and black pepper to taste

# Instructions:

01 - Heat the oven to 425°F (220°C). Press one pie crust into a 9-inch deep-dish pie pan, pushing it up the sides. Return it to the fridge while you prepare the filling.
02 - Cook the ground beef and Italian sausage together in a large skillet over medium-high heat, breaking them up, until cooked through with no pink remaining, 6 to 8 minutes. Drain off all the fat and season lightly with salt and pepper.
03 - Scatter 1 cup of shredded mozzarella evenly across the bottom of the cold pie crust. This layer melts into a seal that keeps the pastry from going soggy.
04 - Spread the drained meat evenly over the cheese. Arrange half the pepperoni slices on top of the meat. Pour the pizza sauce over everything, then sprinkle with garlic powder, Italian seasoning, and red pepper flakes.
05 - Scatter the remaining mozzarella and all the cheddar over the sauce. Arrange the remaining pepperoni on top.
06 - Drape the second pie crust over the filling. Crimp the edges firmly to seal and brush the top with egg wash. Cut 4 to 5 vents about 1 inch long. Bake for 22 to 25 minutes until the crust is deep golden brown and cheese is bubbling through the vents.
07 - Let the pie rest for 8 to 10 minutes before cutting. The filling firms up during that time so slices hold together cleanly.

# Good to know:

01 - Best served the day it bakes. Equally good reheated the next day at 350°F for 12 to 15 minutes.
02 - For a crispier bottom crust, bake on the lowest oven rack.

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