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Deep-Dish Hamburger Sausage Pepperoni Pie

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Total Time: 2 hours (Active: 40 minutes | Cook/Bake: 1 hour 20 minutes)
Difficulty: Medium (but methodical)
Yield: One 9-inch deep-dish pie, serving 8 hungry people

This Deep-Dish Hamburger Sausage Pepperoni Pie is a monumental tribute to comfort food. It’s not a pizza, not a quiche, but a towering, savory pie with a buttery, flaky crust encasing layers of seasoned ground beef, Italian sausage, pepperoni, melty cheese, and a rich, tomato-herb custard. Think of it as the love child of a Chicago deep-dish pizza and a classic shepherd’s pie, baked in a cast-iron skillet for the ultimate crispy, golden crust. It’s a show-stopping centerpiece for game day, a family gathering, or anytime you need to feed a crowd with something unforgettably hearty.

Ingredients

For the All-Butter Crust:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting

  • 1 teaspoon fine sea salt

  • 1 cup (2 sticks / 226g) unsalted butter, cold and cubed

  • 6-8 tablespoons ice water

For the Triple-Meat Filling:

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely diced

  • 2 cloves garlic, minced

  • ½ pound (225g) lean ground beef (85/15)

  • ½ pound (225g) mild Italian sausage, casings removed

  • 1 teaspoon dried oregano

  • ½ teaspoon fennel seeds, crushed (optional)

  • Salt and freshly ground black pepper

  • 3 ounces (about 30 slices) pepperoni, divided

  • 1 (14.5 oz / 411g) can diced tomatoes, well-drained

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

For the Cheese & Custard Layers:

  • 8 ounces (225g) block low-moisture, whole-milk mozzarella, shredded

  • 4 ounces (115g) sharp white cheddar, shredded

  • ¾ cup (180ml) whole milk or half-and-half

  • 2 large eggs

  • ¼ cup (60ml) grated Parmesan cheese

  • 1 teaspoon Italian seasoning

For Assembly:

  • 1 egg yolk beaten with 1 teaspoon water (egg wash)

Equipment

  • 9 or 10-inch cast-iron skillet (or deep-dish pie plate)

  • Food processor (for crust, optional)

  • Large skillet

  • Mixing bowls

  • Rolling pin

  • Measuring cups and spoons

  • Whisk

Instructions

Phase 1: The All-Butter Crust (Time: 20 minutes + 1 hour chill | Intensity: Medium)

  1. Make Dough: In a food processor, pulse flour and salt. Add cold, cubed butter and pulse until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, 1 tbsp at a time, pulsing until dough just begins to clump.

  2. Form & Chill: Turn dough onto a floured surface, gather into a ball, and flatten into a 1-inch thick disc. Wrap tightly in plastic and refrigerate for at least 1 hour (up to 2 days). This step is non-negotiable for a flaky crust.

Phase 2: The Savory Meat Filling (Time: 25 minutes | Intensity: Medium-High)

  1. Sauté Aromatics: Heat olive oil in your large skillet over medium heat. Add onion and cook until soft, 5-7 minutes. Add garlic, cook 1 minute until fragrant.

  2. Brown Meats: Increase heat to medium-high. Add ground beef and Italian sausage, breaking up with a spoon. Season with oregano, fennel seeds, 1 tsp salt, and ½ tsp pepper. Cook until no pink remains and a fond (browned bits) forms on the pan.

  3. Build Flavor: Stir in tomato paste, cooking for 1 minute. Add drained diced tomatoes and Worcestershire sauce. Reduce heat and simmer for 10-12 minutes until most liquid has evaporated. Mixture should be thick, not runny. Taste and adjust seasoning. Let cool slightly.

  4. Prep Pepperoni: Reserve half the pepperoni slices for the top layer. Chop the remaining half and stir into the cooled meat mixture.

Phase 3: Assemble the Pie (Time: 20 minutes | Intensity: Medium)

  1. Preheat & Prep: Preheat oven to 375°F (190°C). Have your skillet ready.

  2. Roll the Crust: On a floured surface, roll the chilled dough into a 14-inch circle, about ⅛-inch thick. Carefully drape it into your skillet, gently pressing into the bottom and up the sides, leaving an overhang.

  3. First Layer – Cheese: Sprinkle half of the shredded mozzarella and cheddar cheese blend directly onto the crust bottom.

  4. Second Layer – Meat: Spoon the entire cooled meat filling over the cheese, pressing into an even layer.

  5. Third Layer – More Cheese: Top the meat with the remaining shredded cheese blend.

  6. Arrange Pepperoni: Artfully arrange the reserved whole pepperoni slices over the cheese.

  7. Prepare Custard: In a bowl, whisk together milk, eggs, Parmesan, and Italian seasoning until smooth. Slowly pour this custard evenly over the entire pie. It will seep down into the layers.

  8. Top Crust & Vent: Fold the dough overhang over the filling, pleating as needed. Brush the top crust with egg wash. Cut 4-5 small slits in the center to vent steam.

Phase 4: Bake to Golden-Brown Perfection (Time: 55-65 minutes | Intensity: Low)

  1. Bake: Place the skillet on a baking sheet (to catch any drips) and bake on the center rack for 55-65 minutes. The pie is done when the crust is a deep golden brown, the filling is bubbling vigorously at the vents, and the center is set (a knife inserted near the center should come out with cooked custard, not raw egg).

  2. The Rest: This is critical. Remove the pie from the oven and let it rest in the skillet for at least 25-30 minutes before slicing. This allows the custard to fully set and the layers to firm up, ensuring you get clean, towering slices instead of a delicious but sloppy mess.

Nutritional Information (Per serving, based on 8 servings)

  • Calories: ~680 kcal

  • Total Fat: 48g

    • Saturated Fat: 25g

  • Cholesterol: 185mg

  • Sodium: 1150mg

  • Total Carbohydrates: 35g

    • Dietary Fiber: 2g

    • Sugars: 5g

  • Protein: 32g

Note: Nutritional information is an estimate. Values can vary based on specific brands, leanness of meat, and exact cheese amounts.

The Last Slice: A Masterclass in Hearty Baking

Serving Suggestion:
Serve this pie in generous wedges. It stands alone as a complete meal but is beautifully complemented by a simple, acidic side to cut the richness. Think of a crisp iceberg lettuce wedge salad with a tangy blue cheese dressing, or lightly pickled vegetables. No additional sides are needed, but garlic bread is always welcome for crust-mopping.

Storage & Reheating Instructions:

  • Refrigerator: Store cooled leftovers, covered, in the refrigerator for up to 4 days.

  • Freezer: Cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

  • How to Reheat: To preserve crust texture, reheat slices in a 350°F (175°C) oven on a baking sheet for 15-20 minutes until hot throughout. The microwave will soften the crust.

The Architecture of Flavor: Why This Recipe Works
This pie is engineered for structural integrity and layered flavor:

  1. The Crust Foundation: A high-butter, properly chilled crust provides a sturdy, flavorful vessel that stands up to the dense, wet filling without getting soggy.

  2. The Dry-Fill Rule: Cooking the meat filling until nearly dry is essential. Excess moisture would steam the crust and prevent the custard from setting.

  3. The Custard Key: The egg-milk-Parmesan custard is the unsung hero. It binds the layers, adds a savory richness, and sets into a firm, sliceable matrix that holds everything together.

  4. The Cast-Irim Advantage: A pre-heated skillet isn’t needed here because the long bake fully crisps the crust from raw. The cast iron provides even, intense heat for a perfectly browned bottom and sides.

Chef’s Notes & Pro-Tips:

  • Meat Swap: Ground turkey or chicken sausage can be used for a lighter version, but you may need an extra tablespoon of olive oil for browning.

  • Vegetable Add-Ins: For a “supreme” version, add ½ cup each of finely diced green bell pepper and sliced mushrooms when sautéing the onion.

  • The Chill is Non-Negotiable: Do not skip chilling the pie dough. It prevents shrinkage and ensures flakiness.

  • The Rest is Equally Non-Negotiable: Slicing into the pie too soon will cause a flavorful landslide. Patience yields picture-perfect slices.

  • Cheese Philosophy: Shred your own cheese from blocks. Pre-shredded cheese is coated to prevent clumping, which also prevents it from melting into a smooth, cohesive layer.

Troubleshooting:

  • Soggy Bottom Crust: The meat filling likely had too much liquid. Ensure it’s cooked until very thick before assembling. Placing the skillet on a preheated baking sheet for the first 15 minutes of baking can also help.

  • Runny Center: The pie needed more bake time or a longer rest. The custard should be fully set (like a quiche) before slicing.

  • Pale Crust: Ensure your oven is fully preheated. Brush the crust with egg wash for a deeper color. In the last 10 minutes, you can tent the pie with foil if the top is browning too quickly while the center finishes.

This Deep-Dish Hamburger Sausage Pepperoni Pie is a celebratory dish. It’s for when a regular casserole or pizza just won’t do. It requires a bit of time and care, but the result—a slice of pure, unapologetic, meat-and-cheese glory—is worth every minute. It’s the culinary equivalent of a bear hug: massive, warm, and deeply satisfying.

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