This hearty Deep Hamburger, Sausage & Pepperoni Pie is loaded with seasoned ground beef, Italian sausage, pepperoni, rich tomato sauce, and plenty of melted cheese, all baked inside a deep-dish crust. Perfect for game days, family dinners, or when you’re craving serious comfort food.
Servings: 8–10
Prep Time: 30 minutes
Cook Time: 55–65 minutes
Total Time: About 1 hour 30 minutes
🛒 Ingredients
🥧 For the Crust
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (225 g) cold unsalted butter, cubed
- 6–8 tablespoons ice water
Shortcut Option
- 2 refrigerated pie crusts or pizza doughs
🍖 Meat Filling
- 1 lb (450 g) ground beef (80/20)
- 1 lb (450 g) Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
🍅 Sauce
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon fennel seeds (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
🍕 Additional Fillings
- 5 oz (140 g) pepperoni slices
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- ½ cup grated Parmesan cheese
🥚 Egg Wash
- 1 egg
- 1 tablespoon water
🥧 Step 1: Make the Crust
In a large bowl combine:
- Flour
- Salt
- Sugar
Whisk together.
Add cold butter.
Using a pastry cutter or fingertips, work butter into flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until dough holds together.
Form into two disks.
Wrap and refrigerate for at least 30 minutes.
❄️ Chilling prevents shrinking during baking.
🍖 Step 2: Cook the Meat
Heat olive oil in a large skillet over medium-high heat.
Add:
- Ground beef
- Italian sausage
Cook for 8–10 minutes, breaking apart with a spoon.
When mostly browned, add:
- Onion
Cook for 5 minutes.
Add garlic and cook another minute.
Drain excess fat if desired.
🍅 Step 3: Make the Filling Sauce
Add to the skillet:
- Tomato sauce
- Tomato paste
- Oregano
- Basil
- Fennel seeds
- Salt
- Black pepper
- Red pepper flakes
Stir well.
Simmer for 10–15 minutes until thick.
The mixture should be rich and not watery.
Remove from heat and cool slightly.
🔥 Step 4: Prepare the Oven
Preheat oven to:
375°F (190°C)
Grease a 9-inch deep-dish pie plate or springform pan.
🥧 Step 5: Roll Out the Bottom Crust
- Roll one dough disk into a circle about 13 inches wide.
- Carefully transfer to the pie dish.
- Press into the bottom and up the sides.
- Leave a slight overhang.
🧀 Step 6: Layer the Pie
First Layer
Sprinkle:
- 1 cup mozzarella
- ½ cup provolone
over the crust.
This creates a barrier that helps prevent a soggy bottom.
Second Layer
Add half of the meat mixture.
Third Layer
Arrange half of the pepperoni slices.
Fourth Layer
Add:
- Remaining mozzarella
- Remaining provolone
Fifth Layer
Add remaining meat mixture.
Sixth Layer
Top with remaining pepperoni.
Finish
Sprinkle Parmesan cheese evenly across the top.
🥧 Step 7: Add the Top Crust
Roll out the second dough disk.
Place over the filling.
Trim excess dough.
Pinch and crimp the edges together.
Cut 4–5 small slits in the center for steam vents.
🥚 Step 8: Egg Wash
Whisk together:
- Egg
- Water
Brush generously over the top crust.
✨ This creates a beautiful golden finish.
🔥 Step 9: Bake
Place pie on a baking sheet to catch drips.
Bake for:
45–55 minutes
The pie is done when:
✅ Crust is deep golden brown
✅ Filling is bubbling through vents
✅ Internal temperature reaches 165°F (74°C)
If browning too quickly, loosely tent with foil.
⏲️ Step 10: Rest
Remove from oven.
Allow pie to rest for:
15–20 minutes
This helps the filling set and makes slicing much easier.
🍽️ Serve
Slice into wedges and serve with:
- 🥗 Garden salad
- 🥒 Pickles
- 🍅 Marinara sauce
- 🌶️ Hot peppers
- 🧄 Garlic bread
🌟 Delicious Variations
🍄 Supreme Version
Add:
- 1 cup sautéed mushrooms
- 1 diced bell pepper
🧀 Extra Cheese Version
Add:
- 1 cup ricotta
- 1 extra cup mozzarella
🌶️ Spicy Version
Add:
- Diced jalapeños
- Hot Italian sausage
- Extra red pepper flakes
🥓 Meat Lover’s Deluxe
Add:
- 6 slices cooked bacon, crumbled
- ½ cup diced ham
🧊 Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Wrap tightly and freeze up to 3 months.
Reheating
Bake at 350°F (175°C) for 15–20 minutes until heated through.
📊 Approximate Nutrition (per slice, 10 slices)
- 🔥 Calories: 550–700
- 🍖 Protein: 28–35 g
- 🧀 Fat: 35–45 g
- 🌾 Carbohydrates: 25–35 g
