Buttery Crust Stuffed Pepperoni Sausage Beef Pie (Print version)

A deep savory pie packed with ground beef, Italian sausage, pepperoni, pizza sauce, and melty cheese inside a buttery golden crust.

# Ingredients:

For the crust

01 - 2 refrigerated pie crusts or homemade double-crust dough for a 9-inch deep-dish pie
02 - 2 tablespoons (28 g) unsalted butter, melted
03 - 1/4 teaspoon garlic powder

For the meat filling

04 - 1/2 lb (225 g) ground beef, 85 percent lean
05 - 1/2 lb (225 g) Italian sausage, casings removed
06 - 3 oz (85 g) sliced pepperoni, divided
07 - 1 teaspoon Italian seasoning
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon crushed red pepper flakes, optional
10 - 1/2 teaspoon kosher salt, plus more as needed
11 - 1/4 teaspoon black pepper

For the layers

12 - 1 1/2 cups (170 g) shredded whole-milk mozzarella, divided
13 - 3/4 cup (85 g) shredded provolone or cheddar
14 - 1 1/4 cups (300 ml) pizza sauce or thick marinara
15 - 1 tablespoon grated parmesan, optional

# Instructions:

01 - Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the lower rack to catch any drips.
02 - Cook the ground beef and Italian sausage in a large skillet over medium heat, breaking them up, until fully browned and no pink remains, 7-9 minutes. Drain off the fat very well.
03 - Stir in Italian seasoning, garlic powder, red pepper flakes, salt, pepper, and half of the pepperoni. Let the filling cool for 5 minutes.
04 - Fit one pie crust into a deep 9-inch pie dish. Sprinkle 3/4 cup mozzarella over the bottom crust.
05 - Add the meat filling, spoon the pizza sauce evenly over it, then top with the remaining mozzarella, provolone or cheddar, parmesan if using, and the remaining pepperoni.
06 - Place the second crust over the filling. Trim and crimp the edges to seal, then cut 4 small vents in the top. Brush with melted butter and sprinkle lightly with garlic powder.
07 - Bake for 22-28 minutes, until the crust is deep golden and the filling bubbles through the vents. Tent the edges with foil if they brown too quickly.
08 - Cool the pie for 10-15 minutes before cutting into wedges. Serve warm while the cheese is still stretchy.

# Good to know:

01 - Use a thick pizza sauce so the filling stays sliceable.
02 - Letting the pie rest is important for clean wedges.
03 - Nutrition is an estimate per serving.

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