Description
This hearty Three Meat Italian Pie features a flaky homemade crust filled with a rich blend of ground beef, Italian sausage, and pepperoni, simmered in a flavorful marinara sauce with aromatic herbs and spices. Topped with melted mozzarella and Parmesan cheese, this savory pie is perfect for a comforting family dinner or special occasion.
Ingredients
Scale
For the 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)
For the 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
For Topping 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, 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 Water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
- Shape and Chill Dough: Turn the dough out onto a floured surface, divide into two equal portions, and form each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Cook the Meat Filling: Heat a large skillet over medium heat and cook the ground beef and Italian sausage until browned and cooked through, breaking up the meat as it cooks. Drain excess fat to reduce greasiness.
- Add Aromatics and Pepperoni: Add chopped pepperoni, onion, and garlic to the skillet. Cook until the onion softens, about 5 minutes, allowing flavors to blend.
- Simmer Sauce and Herbs: Stir in marinara sauce, dried oregano, basil, parsley, and red pepper flakes if using. Let the mixture simmer for 5-10 minutes until sauce thickens and melds with the meats. Season with salt and pepper to taste.
- Cool Filling: Remove skillet from heat and allow the meat filling to cool slightly to prevent sogging the crust during assembly.
- Preheat Oven: Preheat your oven to 375°F (190°C) for baking the pie.
- Roll Out Bottom Crust: Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it into the edges and up the sides.
- Assemble Filling: Evenly spread the cooled meat filling over the bottom crust. Sprinkle shredded mozzarella and grated Parmesan cheese over the filling.
- Roll Out Top Crust: Roll out the second dough disc and place it over the pie. Trim excess dough and pinch edges to seal the pie completely. Cut slits in the top to allow steam to escape while baking.
- Apply Egg Wash: Brush the top crust with beaten egg to create a golden, glossy finish once baked.
- Bake the Pie: Place pie in the preheated oven and bake for 45-50 minutes until crust is golden brown and filling bubbles through vents.
- Protect Crust Edges if Needed: If the crust edges brown too quickly, cover them loosely with foil to prevent burning and continue baking.
- Cool Before Serving: Remove the pie from oven and let it cool for 10-15 minutes to set the filling and allow easier slicing. Serve warm and enjoy!
Notes
- You can adjust the level of spice by omitting or adding more red pepper flakes.
- For a flakier crust, ensure the butter stays cold and do not overwork the dough.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven for best results.
- Feel free to substitute the pepperoni with another cured Italian meat like salami if preferred.
- If you want a vegetarian version, omit all meats and increase vegetables or use plant-based meat alternatives.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Pie
- Method: Baking
- Cuisine: Italian
