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Deep Hamburger Sausage & Pepperoni Pie

A layered deep-dish pie with a savory hamburger base, hearty sausage, and a cheesy pepperoni topping.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American
Calories: 580

Ingredients
  

For the Crust
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter cold and cubed
  • 6-8 tbsp ice water
For the Hamburger Layer
  • 1 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 lb lean ground beef
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Sausage Layer
  • 0.5 lb ground pork sausage
For the Pepperoni-Cheese Topping
  • 1.5 cups whole milk ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
  • 4 oz sliced pepperoni divided
  • 1 tsp Italian seasoning

Equipment

  • 9-inch Deep Dish Pie Plate
  • Large skillet
  • Mixing bowls
  • Pastry cutter
  • Baking sheet

Method
 

  1. Prepare the crust: Whisk flour and salt. Cut in cold butter until crumbly. Add ice water until dough forms. Shape into a disk, wrap, and chill for 1 hour.
  2. Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch deep-dish pie plate. Crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes. Remove weights and bake 5 more minutes. Set aside.
  3. For the hamburger layer: Heat oil in a skillet. Cook onion until soft. Add garlic, cook 1 minute. Add beef and cook until browned. Drain fat. Stir in tomato paste, Worcestershire, oregano, salt, and pepper. Cook 2 minutes. Set aside.
  4. For the sausage layer: In the same skillet, cook sausage until browned. Drain grease. Set aside.
  5. For the topping: In a bowl, mix ricotta, egg, 1 cup mozzarella, and Parmesan cheese until combined.
  6. Assemble the pie: Spread hamburger mixture in the crust. Top with sausage layer. Carefully spread the ricotta mixture over the sausage. Arrange half the pepperoni on top. Sprinkle with remaining 1 cup mozzarella and Italian seasoning. Top with remaining pepperoni.
  7. Bake for 35-45 minutes, until golden, bubbly, and heated through. Tent with foil if browning too fast.
  8. Let the pie rest for 15-20 minutes before slicing and serving.

Notes

Letting the pie rest is crucial for clean slices. You can use a pre-made pie crust to save time, but a homemade one is highly recommended for the best flavor and texture.