Description
This hearty Three Meat Italian Pie combines ground beef, Italian sausage, and pepperoni in a savory marinara sauce seasoned with classic Italian herbs. Enveloped in a flaky, homemade buttery pie crust and topped with melted mozzarella and Parmesan cheese, this baked pie is a satisfying comfort food perfect for family dinners or gatherings.
Ingredients
Scale
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6 tablespoons ice water (or as needed)
Meat Filling
- ½ lb (225g) ground beef
- ½ lb (225g) Italian sausage (mild or spicy)
- ½ cup pepperoni, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon red pepper flakes (optional for spice)
- 1 cup marinara sauce
- Salt and pepper to taste
Cheeses and Finishing
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Pie Crust: In a large bowl, mix the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together without being sticky.
- Chill Dough: Turn the dough onto a floured surface, divide it into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Cook the Meats: In a large skillet over medium heat, cook the ground beef and Italian sausage until browned and fully cooked, breaking up the meat as it cooks. Drain excess fat from the pan.
- Add Vegetables and Pepperoni: Stir in the chopped pepperoni, onion, and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.
- Simmer with Sauce and Herbs: Add the marinara sauce and dried oregano, basil, parsley, and optional red pepper flakes. Simmer the mixture for 5-10 minutes until thickened and flavors meld. Season with salt and pepper to taste.
- Cool Filling: Remove from heat and allow the meat filling to cool slightly before assembling the pie.
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking.
- Roll Out Bottom Crust: On a floured surface, roll out one dough disc to fit a 9-inch pie dish. Carefully transfer and press it into the pie dish, ensuring it fits snugly against edges.
- Fill the Pie: Spread the cooled meat filling evenly over the bottom crust. Sprinkle shredded mozzarella cheese and grated Parmesan evenly over the filling.
- Roll Out and Place Top Crust: Roll out the second dough disc and place it over the filled pie. Trim excess dough and crimp edges together to seal. Cut a few slits in the top crust to allow steam to escape during baking.
- Brush with Egg Wash: Brush the top crust with the beaten egg to achieve a golden and glossy finish after baking.
- Bake the Pie: Place the pie on a baking sheet and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling hot inside.
- Protect Crust Edges: If crust edges brown too quickly during baking, cover them loosely with foil to prevent burning while the rest of the pie finishes baking.
- Cool and Serve: Remove the pie from the oven and let it cool for 10-15 minutes before slicing. Serve warm to enjoy the full flavors and melted cheese.
Notes
- Use cold butter and ice water to ensure a flaky crust.
- For a spicier filling, increase the amount of red pepper flakes or use spicy Italian sausage.
- Make sure to let the meat filling cool slightly before assembling to prevent soggy crust.
- Leftover pie can be refrigerated and reheated well, making it a great make-ahead meal.
- You can substitute pizza sauce for marinara sauce for a slightly different flavor.
- For added vegetables, consider adding mushrooms or bell peppers in step 5.
