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A close-up of a cut Hamburger Beef Sausage & Pepperoni Pie, revealing its thick layers of meat, cheese, and sauce, with a golden crust.
Reda

Hearty Hamburger, Sausage & Pepperoni Deep Dish Pie

This savory deep-dish pie is loaded with seasoned ground beef, mild Italian sausage, and spicy pepperoni, all layered with gooey mozzarella and provolone cheeses inside a flaky pie crust, creating a truly satisfying family meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 package ready-made pie crusts (14.1 oz, 2 crusts), room temperature
For the Meat Filling
  • 1 lb ground beef 80/20
  • 0.5 lb mild Italian sausage removed from casings
  • 4 oz pepperoni slices divided
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup marinara sauce divided
For the Cheese Layer
  • 2 cups shredded mozzarella cheese divided
  • 0.5 cup shredded provolone cheese

Equipment

  • Large skillet
  • 9-inch Deep-Dish Pie Plate
  • Mixing Bowl
  • Cutting board
  • Sharp knife
  • Spatula

Method
 

Prepare the Filling
  1. In a large skillet, brown the ground beef and Italian sausage over medium-high heat, breaking up the meat with a spatula. Drain off any excess grease.
  2. Add the diced yellow onion and minced garlic to the skillet with the browned meat. Cook for 5-7 minutes, or until the onion is softened and translucent.
  3. Stir in the Italian seasoning, salt, and black pepper. Cook for 1 minute more until fragrant.
  4. Remove the skillet from heat. Stir in 1/4 cup of the marinara sauce and half of the pepperoni slices (about 2 oz). Let cool slightly.
Assemble the Pie
  1. Preheat oven to 375°F (190°C). Unroll one pie crust and carefully press it into a 9-inch deep-dish pie plate, allowing the edges to hang over slightly.
  2. Sprinkle 1 cup of shredded mozzarella cheese and all of the shredded provolone cheese over the bottom of the pie crust.
  3. Spoon the meat mixture evenly over the cheese layer.
  4. Top the meat mixture with the remaining 1 cup of shredded mozzarella cheese. Unroll the second pie crust. Place it over the filling.
  5. Trim and crimp the edges of both pie crusts together to seal, creating a decorative edge. Cut several slits in the top crust to allow steam to escape.
Bake the Pie
  1. Bake for 30 minutes.
  2. Carefully remove the pie from the oven. Spread the remaining 1/4 cup of marinara sauce over the top crust, then arrange the remaining 2 oz of pepperoni slices on top.
  3. Return the pie to the oven and bake for an additional 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Rest and Serve
  1. Let the pie rest for 10-15 minutes before slicing and serving. This allows the filling to set properly.

Notes

For a spicier kick, use hot Italian sausage and add a pinch of red pepper flakes to the meat mixture. You can assemble this pie ahead of time; cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.