Description
This hearty Three Meat Italian Pie is a savory blend of ground beef, Italian sausage, and pepperoni baked in a flaky homemade pie crust with rich marinara sauce and melted mozzarella and Parmesan cheeses. Perfect as a comforting meal, this Italian-inspired pie offers a delightful combination of spiced meats and herbs wrapped in golden, buttery pastry.
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 Finish
- 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, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Chill Dough: Turn the dough out onto a floured surface, divide it into two equal portions, and form each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Cook Meat: In a large skillet, cook the ground beef and Italian sausage over medium heat until browned and cooked through, breaking up the meat as it cooks. Drain any excess fat.
- Saute Vegetables and Pepperoni: Add the chopped pepperoni, onion, and garlic to the pan, cooking until the onion becomes soft, about 5 minutes.
- Add Seasonings and Sauce: Stir in the marinara sauce, oregano, basil, parsley, and red pepper flakes (if using). Simmer for 5-10 minutes until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
- Cool Filling: Remove the skillet from heat and allow the filling to cool slightly before assembling the pie.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Roll Out Bottom Crust: Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the edges.
- Fill Pie: Spread the meat filling evenly over the bottom of the crust. Top with shredded mozzarella cheese and grated Parmesan cheese.
- Roll Out Top Crust: Roll out the second disc of dough and place it over the filled pie. Trim any excess dough and pinch the edges to seal the crust. Cut a few slits in the top of the crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to give it a golden, glossy finish.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Protect Crust Edges: If the edges of the crust brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool for about 10-15 minutes before slicing. Serve hot and enjoy!
Notes
- Use cold butter and ice water for a flaky pie crust.
- You can adjust the spice level by adding or omitting red pepper flakes.
- Cover pie edges with foil if browning too fast to avoid burning.
- Let the meat filling cool slightly before assembling to prevent dough from becoming soggy.
- The pie can be reheated in the oven at 350°F for 15 minutes for best results.
