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Deep Hamburger, Sausage, and Pepperoni Pizza Pie

A flaky double-crust deep-dish pie layered with browned ground beef, Italian sausage, pepperoni, marinara, and melted mozzarella and provolone, finished with a garlic butter wash and baked golden in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 lb ground beef
  • 0.5 lb Italian sausage casings removed
  • 1 cup pepperoni slices divided between layers
  • 2 cups shredded mozzarella cheese divided; small handful reserved for cheese barrier on bottom crust
  • 1 cup shredded cheddar or provolone cheese provolone recommended for authentic pizza flavor
  • 1.5 cups pizza sauce or marinara thick variety recommended
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder for the filling
  • 0.5 tsp red pepper flakes optional
  • 1 box refrigerated pie crusts contains 2 crusts
  • 3 tbsp butter melted, for the garlic butter wash
  • 0.5 tsp garlic powder for the butter wash

Equipment

  • Deep-dish pie plate
  • large skillet
  • pastry brush
  • Colander for draining meat

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large skillet over medium-high heat, cook the ground beef and Italian sausage together, breaking into small crumbles, until fully browned. Drain thoroughly into a colander and press with paper towels to remove as much fat as possible.
  3. Roll out the first pie crust and press into a deep-dish pie plate. Sprinkle a small handful of mozzarella directly over the raw bottom crust to create a cheese barrier.
  4. Layer half the drained meat over the cheese barrier. Top with half the pepperoni. Pour half the pizza sauce over the meat and sprinkle with Italian seasoning, garlic powder, and red pepper flakes if using. Repeat with remaining meat, pepperoni, and sauce. Top with all remaining mozzarella and the cheddar or provolone.
  5. Lay the second pie crust over the filling. Trim excess dough, then press and crimp the edges firmly to seal both crusts. Cut 3 to 4 steam vents in the top crust.
  6. Whisk the melted butter with the garlic powder. Brush generously over the entire top crust and crimped edges.
  7. Bake for 20 to 25 minutes until the crust is deep golden brown and the filling bubbles through the steam vents. Cover the crust edges with foil if they brown too fast before the center is golden.
  8. Let the pie rest for 5 to 10 minutes before slicing to allow the cheese and sauce to set into clean, sturdy wedges.

Notes

Cheese Barrier: Do not skip the mozzarella on the raw bottom crust before filling. This is the most effective defense against a soggy bottom crust. Blind Bake Option: Pre-bake the bottom crust with pie weights at 425°F for 5 to 8 minutes before filling for maximum crispness. Drain the Meat: Press the browned meat in a colander with paper towels before layering. Undrained meat fat causes both a soggy crust and a greasy filling. Freeze Unbaked: Assemble through the butter wash step, wrap tightly, and freeze for up to 2 months. Bake from frozen at 400°F for 40 to 45 minutes. Storage: Refrigerate for up to 3 days. Reheat at 375°F for 15 minutes or in an air fryer at 375°F for 5 to 6 minutes to restore the crispy crust.