Deep Hamburger Sausage & Pepperoni Pie

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Deep Hamburger Sausage & Pepperoni Pie is the ultimate fusion of pizza flavors and comforting pie crust, bringing together layers of gooey mozzarella, seasoned ground beef, savory sausage, zesty pepperoni, and rich tomato sauce—all baked into a buttery, flaky pie shell. Every bite is an indulgent explosion of bold, meaty flavors and cheesy goodness, making it a showstopping meal that’s both satisfying and unforgettable.

Unlike a standard pizza, this deep-dish delight offers a more robust and filling experience. The crispy-edged crust cradles thick layers of cheese and meat, delivering hearty comfort food vibes perfect for family dinners, game-day spreads, or whenever you’re craving something bold. It’s the kind of dish that makes everyone ask for seconds—and maybe even thirds.

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Why You’ll Love This Deep Hamburger Sausage & Pepperoni Pie

• Meat Lover’s Dream: Packed with three savory proteins—ground beef, Italian sausage, and pepperoni—each bite is loaded with flavor.
• Cheesy Perfection: Layers of mozzarella cheese melt into the crust and meat, giving it a gooey, stretchy texture that’s irresistible.
• Hearty and Filling: This isn’t just dinner—it’s a full, satisfying meal in one slice.
• Comfort Food Meets Pizza Night: The flaky pie crust and pizza toppings combine to create a unique twist on two favorite classics.
• Crowd-Pleaser: Great for parties, potlucks, or feeding a hungry family. Everyone loves it, from kids to adults.
• Customizable: Add onions, mushrooms, or olives if you want to get creative!
• Easy to Make Ahead: Prep it early and bake when ready—perfect for busy weeknights or meal planning.
• Crispy, Cheesy, Meaty Layers: That combo says it all.

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Preparation Phase & Tools to Use (Essential Tools and Why Each One Matters)

Before diving into the making of this Deep Hamburger Sausage & Pepperoni Pie, it’s important to get your kitchen set up with the right tools. This dish may look impressive, but it’s surprisingly manageable with the right equipment by your side.

• Deep-Dish Pie Pan (9 to 10 inches): This is the heart of the dish. A standard pie dish won’t cut it here—you need one that’s deep enough to hold thick layers of cheese, meat, and sauce without spilling over. Glass or ceramic pans give even heat and crispier crust edges.
• Skillet or Sauté Pan: You’ll need this to brown your ground beef and sausage evenly. A cast-iron skillet works best for achieving that deep, caramelized flavor.
• Mixing Bowls: Have a few of different sizes on hand—for mixing meat seasonings, holding shredded cheese, and tossing together your sauce mix if you’re using homemade.
• Cheese Grater (or Pre-shredded Cheese): Freshly shredded mozzarella melts smoother and has better flavor than pre-packaged. A box grater or food processor will save you time.
• Slotted Spoon: Helps drain any excess grease from the cooked meat before layering it into your pie, keeping the crust from becoming soggy.
• Rolling Pin (optional): If you’re making your own pie crust or adjusting store-bought dough, this will help you roll it out evenly to fit the deep dish.
• Oven Mitts & Cooling Rack: This pie comes out piping hot—mitts for safety, and a rack to cool it without overcooking.

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Preparation Tips

• Precook Your Meats Separately: Brown the ground beef and sausage fully and drain them well. This ensures no grease seeps into the pie crust and keeps the texture balanced.
• Blind Bake the Crust: Partially baking the crust before filling it helps prevent a soggy bottom. Simply poke the crust with a fork, cover with parchment, fill with pie weights or dried beans, and bake for 10 minutes.
• Layer Strategically: Start with a cheese base, followed by meat, then sauce, and repeat. This helps the layers stay defined and evenly cooked.
• Cool Before Slicing: After baking, let the pie sit for at least 10–15 minutes. This allows the cheese to firm up slightly and makes for cleaner slices.
• Season Every Layer Lightly: A pinch of Italian seasoning or garlic powder on each layer boosts flavor and gives a more balanced bite.
• Go Fresh Where You Can: Fresh mozzarella and good-quality pepperoni really elevate the final result.

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Ingredients for this Deep Hamburger Sausage & Pepperoni Pie

This indulgent dish combines rich, bold flavors and a variety of textures in every layer. Here’s what you’ll need to bring it to life:

For the Crust:

• 1 deep-dish pie crust (store-bought or homemade)
  • Tip: Use a buttery, flaky crust that can hold heavy fillings without getting soggy.

For the Meaty Filling:

• ½ pound ground beef
• ½ pound Italian sausage (mild or spicy, casing removed)
• 20–25 slices of pepperoni
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• Pinch of crushed red pepper flakes (optional for heat)

For the Cheese Layer:

• 2½ to 3 cups shredded mozzarella cheese
• ½ cup ricotta cheese (optional, for creaminess)
• ¼ cup grated Parmesan cheese

For the Sauce:

• 1 cup pizza sauce or thick marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon sugar (if using store-bought sauce and want to cut acidity)

Optional Toppings:

• Sliced black olives
• Diced bell peppers
• Chopped onions
• Fresh basil leaves (added after baking)

With these ingredients, you’re set to layer flavor on flavor—each bite delivering gooey cheese, seasoned meat, and that rich tomato finish tucked into a golden crust.

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Step 1: Preheat & Prepare the Crust

Start by preheating your oven to 375°F (190°C). Roll out your deep-dish pie crust and gently press it into your 9 or 10-inch pie dish. Trim the edges if needed, then prick the bottom with a fork to prevent bubbles. Line with parchment paper, add pie weights or dried beans, and blind bake for 10–12 minutes. Remove weights and let the crust cool slightly.

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Step 2: Cook the Meats

In a large skillet over medium heat, cook the ground beef and Italian sausage together until browned and fully cooked. Season with garlic powder, onion powder, black pepper, and red pepper flakes if using. Drain excess grease using a slotted spoon and set aside.

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Step 3: Mix the Sauce

In a small bowl, stir the pizza sauce with Italian seasoning and sugar. Taste and adjust seasoning if needed. This gives your pie a well-balanced, savory tomato base.

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Step 4: Start Layering

Begin by spreading a generous layer of shredded mozzarella directly over the pre-baked pie crust. Follow with half of the cooked meat mixture. Add a few spoonfuls of ricotta (if using), then drizzle on some of the seasoned pizza sauce. Sprinkle with Parmesan. Repeat the layers again—mozzarella, meat, sauce, and Parmesan—finishing with the remaining mozzarella.

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Step 5: Top with Pepperoni

Arrange pepperoni slices in a single, overlapping layer over the top of the pie. Add any additional toppings you like (olives, peppers, onions) if you’re customizing.

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Step 6: Bake Until Bubbly

Place the pie dish on a baking sheet (to catch any drips) and bake at 375°F for 25–30 minutes, or until the cheese is melted and bubbling, and the top is slightly browned.

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Step 7: Cool Before Serving

Let the pie rest for at least 10–15 minutes before slicing. This helps it set and makes slicing much easier without losing the structure of those cheesy, meaty layers.

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Notes

• Make It Ahead: You can prepare the entire pie a few hours (or even a day) in advance. Assemble everything and refrigerate it covered. When ready to bake, let it sit at room temperature for 20–30 minutes before going into the oven.
• Customize Your Fillings: This pie is flexible. Add sautéed mushrooms, onions, green peppers, or swap in turkey sausage or plant-based crumbles to make it your own.
• Use a Quality Sauce: A flavorful tomato base brings the whole dish together. If you’re short on time, a good store-bought pizza sauce works great, but add your own seasoning to enhance it.

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Watch Out for These Mistakes While Cooking

• Skipping the Blind Bake: If you skip partially baking the crust first, it will likely turn soggy under all the meat and cheese. The blind bake creates a barrier and keeps the base crisp.
• Overfilling the Pie: It’s tempting to stack on the toppings, but too much filling can cause the pie to collapse or bake unevenly. Stick to the layering proportions for best results.
• Undrained Meat: Always drain cooked ground meat and sausage thoroughly. Excess grease will seep into the crust and can ruin the texture.
• Using Pre-shredded Cheese Only: Pre-shredded cheese often has anti-caking agents that affect melting. Mixing in freshly shredded mozzarella improves melt and flavor.
• Cutting Too Soon: Let the pie rest after baking. Slicing into it too early causes all the molten cheese and filling to spill out before it sets.
• Not Using a Baking Sheet: Deep pies tend to bubble over. Placing the dish on a baking sheet protects your oven and makes cleanup easier.
• Overbaking: Keep an eye during the last 5 minutes. You want bubbling cheese and lightly crisped pepperoni—not a burned crust.
• Undercooking the Crust: Make sure the bottom crust is golden brown. If it’s pale, give it a few extra minutes at a lower temp with foil over the top to avoid burning the toppings.

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What to Serve With Deep Hamburger Sausage & Pepperoni Pie?

This hearty pie stands tall on its own, but pairing it with the right side dishes can elevate your meal and bring balance to the richness. Whether you’re hosting a gathering or planning a cozy dinner, here are some great options to round out the menu.

8 Recommendations

1. Crisp Caesar Salad
   The crunch of romaine, creamy dressing, and sharp Parmesan cut through the richness of the pie perfectly.
2. Garlic Breadsticks
   Warm, buttery breadsticks brushed with garlic and herbs are ideal for dipping in leftover sauce or enjoying alongside each bite.
3. Roasted Broccoli or Brussels Sprouts
   A side of roasted green veggies adds a touch of healthiness and balances the heavier, meaty flavors.
4. Classic Antipasto Platter
   Sliced salami, olives, marinated artichokes, and cheese cubes make a great starter or side with complementary flavors.
5. Tomato Basil Soup
   A light, flavorful soup pairs surprisingly well—warm and comforting without stealing the spotlight.
6. Zucchini Noodles or Light Pasta Salad
   These give you that pasta-pizza hybrid vibe without overloading on carbs.
7. Coleslaw with Apple or Fennel
   A fresh, slightly sweet slaw can add a bright contrast and crunch next to the savory pie.
8. Sparkling Water with Citrus or Italian Soda
   Refreshing drinks like blood orange soda or lemon sparkling water help cleanse the palate and enhance the meal.

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Storage Instructions

Properly storing your Deep Hamburger Sausage & Pepperoni Pie ensures those delicious layers stay fresh and flavorful for leftovers or meal prep.

In the Refrigerator:

• Allow the pie to cool completely at room temperature.
• Cover the dish tightly with foil or transfer slices to an airtight container.
• Store for up to 4 days in the fridge.
• To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes until heated through. Microwave is okay, but the crust may soften.

In the Freezer:

• Slice the pie and wrap each piece individually in plastic wrap, then foil. Or freeze the whole pie in the dish wrapped tightly.
• Store for up to 2 months.
• To reheat, thaw overnight in the fridge and then bake at 350°F until hot and bubbling (about 20 minutes for slices, 35–40 for the full pie).

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Estimated Nutrition

Here’s a rough estimate based on one slice (⅛ of the pie), depending on brands and optional ingredients used:

• Calories: 460
• Protein: 26g
• Carbohydrates: 23g
• Sugars: 4g
• Dietary Fiber: 2g
• Fat: 30g
• Saturated Fat: 13g
• Unsaturated Fat: 13g
• Trans Fat: <1g
• Cholesterol: 85mg
• Sodium: 990mg

Note: Adding extra cheese or toppings may increase these values. Use low-sodium sauce or lean meats to lighten it up if needed.

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Frequently Asked Questions

1. Can I use store-bought pie crust?

Yes, absolutely. A high-quality store-bought deep-dish pie crust works great and saves time. Just make sure it’s deep enough to handle the generous filling.

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2. What’s the best type of sausage to use?

Italian sausage is ideal—either mild or spicy depending on your preference. You can also use turkey or chicken sausage if you’re looking for a lighter version.

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3. Do I have to blind bake the crust?

Yes, blind baking is highly recommended. It helps prevent a soggy bottom and ensures the crust stays flaky and golden beneath the rich filling.

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4. Can I make this pie ahead of time?

Definitely. Assemble the pie, cover it, and store it in the fridge for up to 24 hours before baking. Let it come to room temperature for 20–30 minutes before placing it in the oven.

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5. Is it okay to skip the ricotta?

Totally fine! The ricotta is optional—it adds creaminess but the pie is still rich and satisfying without it.

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6. Can I use a springform pan instead of a pie dish?

Yes, especially if you want to get those perfect tall, layered slices. Just be sure to line the bottom and sides well to prevent leaks.

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7. What if I don’t eat pork?

You can substitute with ground turkey, beef-only, or plant-based meat alternatives. Just be sure to season well to maintain the flavor profile.

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8. How do I keep the top from over-browning?

If the pepperoni or cheese starts to brown too quickly, tent the pie with foil during the last 10 minutes of baking.

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Conclusion

The Deep Hamburger Sausage & Pepperoni Pie is more than just a dish—it’s a celebration of everything comforting and delicious about meat, cheese, and crust. Whether you’re feeding a crowd or treating yourself to a hearty dinner, this pie delivers in flavor, texture, and satisfaction. It’s easy to prep, customizable to your taste, and guaranteed to impress. From pizza night to potluck showstopper, this pie has earned its spot in the comfort food hall of fame.

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