Deep Hamburger Sausage & Pepperoni Pie

Prep Time	25 minutes
Cook Time	45 minutes
Rest Time	15 minutes
Total Time	1 hour 25 minutes
Yield	8 generous slices
Recipe Intensity / Difficulty	Intermediate (Moderate skill required for crust shaping and fat management)
Cooking Heat Levels	Stove top: Medium-High Heat (80%); Oven: 400°F (200°C)
Ideal Baking Vessel	9-inch springform pan or 9×2-inch deep-dish pie dish

Table of Contents

Equipment Needed

2 standard sheets Refrigerated pie crust dough (or 1 batch homemade butter pie dough)
1 tbsp Olive oil (for greasing the pan)
1/4 cup Grated Parmesan cheese (for dusting the bottom crust)
1 large Egg + 1 tbsp water (egg wash for crust shine)

1/2 lb (225g) Ground beef / Hamburger (80/20 lean-to-fat ratio for richness)
1/2 lb (225g) Mild or spicy Italian sausage (casing removed)
4 oz (115g) Thick-cut pepperoni slices (divided)
1 medium Yellow onion, finely diced
1 small Green bell pepper, finely diced
3 cloves Garlic, minced
1 tsp Dried oregano
1 tsp Dried basil
1/2 tsp Red pepper flakes (optional, for heat)
1/2 tsp Sea salt
1/2 tsp Freshly cracked black pepper

1 1/2 cups Thick marinara or crushed pizza sauce (low moisture is key)
2 1/2 cups (10 oz) Whole-milk mozzarella cheese, freshly shredded
1/2 cup Ricotta cheese or provolone slices (optional layer for moisture control)

Position your oven rack in the lower-middle setting to ensure the bottom crust bakes thoroughly without soggy spots.
Preheat the oven to 400°F (200°C).
Lightly grease your 9-inch springform pan or deep pie dish with 1 tablespoon of olive oil. Sprinkle 2 tablespoons of grated Parmesan over the bottom and sides to create an extra flavorful non-stick barrier.

Heat a large skillet over Medium-High Heat (80% stove power).
Add the ground beef and Italian sausage to the skillet. Use a wooden spatula to break the meat into bite-sized crumbles as it cooks.
Cook for 6 to 8 minutes until the meats are fully browned and no pink remains.
Add the diced onion, green bell pepper, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper. Continue cooking over medium heat for another 4 to 5 minutes until the vegetables soften.
Critical Step: Using a slotted spoon, transfer the meat and vegetable mixture to a colander or paper towel-lined plate. Let it drain for 5 minutes. Removing excess grease prevents the bottom crust from turning soggy during baking.
Fold half of the pepperoni slices (chopped into bites) into the warm meat mixture. Reserve the whole pepperoni slices for layering and top decoration.

Bottom Crust: Unroll one sheet of pie dough on a lightly floured surface. Roll it slightly to fit a 9-inch pan with 2-inch sidewalls. Press the dough gently into the bottom and up the sides of your prepared springform pan.
First Layer (Cheese Barrier): Sprinkle 1 cup of shredded mozzarella across the bottom crust. This cheese melt creates a seal that protects the dough from sauce moisture.
Second Layer (Meat & Sauce): Mix the drained meat-vegetable mixture with 1 cup of the thick marinara sauce. Spoon half of this meat mixture over the cheese base.
Middle Layer: Add the remaining mozzarella cheese and arrange a layer of whole pepperoni slices across the cheese. Top with the remaining meat mixture and drizzle the final 1/2 cup of marinara over the top.

Lay the second pie crust sheet over the filled pie.
Pinch the top and bottom crust edges together, crimping firmly around the edge to seal the interior.
Cut 4 small ventilation slits in the center of the top crust using a sharp knife to allow steam to escape during baking.
Whisk the egg and 1 tablespoon of water together. Brush the egg wash evenly over the top crust, then dust with the remaining 2 tablespoons of grated Parmesan cheese.

Place the pie on a foil-lined rimmed baking sheet (to catch any potential bubbling drips).
Bake at 400°F (200°C) for 35 to 40 minutes on Medium-High Oven Heat.
If the top crust browns too quickly around the 25-minute mark, tent the top loosely with aluminum foil and continue baking until the crust is deep golden brown and the internal cheese is visibly bubbling through the vents.

Remove the pie from the oven and set it on a wire cooling rack.
Rest for 15 minutes before cutting. This step allows the melted cheeses and meat juices to set properly so the pie holds clean, structured slices when served.

Values are calculated per slice based on an 8-slice yield.

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