Double crust pepperoni sausage pie packs browned ground beef, Italian sausage, pepperoni, peppers, and two cheeses into a golden pastry shell for a deep, pizza style dinner pie. Every slice gives a flaky crust, a meaty filling, and pockets of melted cheese.
Ready made pie crusts keep the work short, and the filling cooks in one skillet while the oven heats. It slices neatly after a short rest, so it works for family dinners, game nights, and make ahead lunches.
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Why This Double Crust Pepperoni Sausage Pie Recipe Works
Using both beef and Italian sausage gives the filling layers of flavor, with fennel and spice from the sausage and a rich beefy base. Pepperoni adds a salty, smoky edge that tastes like a pizza topping.
Cooking the onions and peppers with the meat softens them and adds sweetness. A little garlic powder and Italian seasoning supply the familiar pizza flavor.
A bottom and top crust hold everything in and bake into a flaky shell. Brushing the top with melted butter gives a deep golden color and a rich flavor.
Ingredients for Double Crust Pepperoni Sausage Pie
- Crust: one box ready made pie crust with two crusts, and three tablespoons melted butter for brushing.
- Filling: one pound ground beef, one pound Italian sausage, one cup pepperoni slices, one cup shredded mozzarella cheese, one cup shredded cheddar cheese, half a cup sliced onions, half a cup sliced bell peppers, one teaspoon garlic powder, one teaspoon Italian seasoning, half a teaspoon salt, and a quarter teaspoon black pepper.
Pie crust. Let refrigerated crusts sit at room temperature for ten minutes so they unroll without cracking.
Ground beef and sausage. Brown both meats together, break them into small crumbles, and drain the fat well to protect the crust.
Pepperoni. Slices layered in the pie add flavor throughout, and halving them helps them fit evenly.
Mozzarella and cheddar. Mozzarella gives the stretch and cheddar adds sharpness, so use both for a balanced melt.
Peppers and onions. Slice them thin so they soften quickly during the short cook.
How to Make Double Crust Pepperoni Sausage Pie
1. Heat the oven. Heat the oven to 400 degrees F and fit one crust into a deep nine inch pie dish.
2. Brown the meat. Cook the beef and sausage in a large skillet over medium heat until no pink remains and the meat reaches 160 F, then drain the fat.
3. Add the vegetables. Stir in the onions, peppers, garlic powder, Italian seasoning, salt, and pepper and cook until the vegetables are tender.
4. Fill the pie. Layer the meat mixture, pepperoni, and both cheeses in the crust, then cover with the second crust and seal and crimp the edges.
5. Bake and rest. Cut slits in the top, brush with melted butter, bake for twenty five to thirty minutes until golden, and rest for ten minutes before slicing.
How to Serve Double Crust Pepperoni Sausage Pie
Serve wedges warm with a side of marinara for dipping and a crisp green salad to cut the richness. For a game night spread, set it next to loaded pizza spaghetti bake and pizza stuffed mushrooms. A plate of sausage peppers and onions or a pan of classic shepherds pie rounds out a savory pie night.
How to Store and Reheat Double Crust Pepperoni Sausage Pie
Cool the pie within two hours, cover it, and refrigerate for up to four days. Reheat slices in an oven at 350 degrees F for fifteen minutes until they reach 165 F, which keeps the crust crisper than a microwave. Freeze wrapped slices for up to two months, and thaw them overnight before reheating.
Tips and Variations for Double Crust Pepperoni Sausage Pie
Flag the allergens. The pie contains wheat, milk, and often soy, and pepperoni and sausage may contain other additives, so check every label.
Do not taste the raw meat. Cook the beef and sausage to 160 F before tasting, and wash your hands and tools after handling them.
Drain the meat well. Extra fat makes the bottom crust soggy, so blot the filling if needed.
Cool the filling slightly. Hot filling softens the crust before it bakes, so let it cool for five minutes.
Seal the edges. Press and crimp the crusts together so the filling does not leak out.
Cut steam vents. Slits in the top crust let steam escape so it does not turn soggy.
Protect the edges. Cover the rim with foil if it browns before the center is hot.
Check trusted guidance. For safe ground meat temperatures and leftovers, read the Purdue Extension guide to storing leftovers before storing.
Frequently Asked Questions About Double Crust Pepperoni Sausage Pie
What is double crust pepperoni sausage pie?
It is a deep pie with a top and bottom crust, filled with beef, sausage, pepperoni, peppers, and cheese.
Can I make double crust pepperoni sausage pie ahead of time?
Yes. Cook the filling a day ahead, cool it, assemble the pie, and bake it just before serving.
Can I freeze double crust pepperoni sausage pie?
Yes. Freeze it baked or unbaked, wrapped tightly, and add extra bake time for an unbaked pie.
Can I use homemade crust?
Yes. A double batch of your favorite pie dough works the same way as ready made crusts.
How do I keep the bottom crust from getting soggy?
Drain the meat well, let the filling cool slightly, and bake the pie on the lower oven rack.
Double Crust Pepperoni Sausage Pie
Equipment
- Deep 9 inch pie dish
- Large skillet
Ingredients
Main Ingredients
- 1 box ready made pie crust two crusts
- 3 tbsp butter melted
- 1 lb ground beef
- 1 lb Italian sausage casings removed
- 1 cup pepperoni slices
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup sliced onions
- ½ cup sliced bell peppers
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Brown. Cook the beef and sausage to 160 F and drain the fat.
- Season. Stir in the onions, peppers, and seasonings until tender.
- Fill. Layer the meat, pepperoni, and cheeses in a crust lined dish, cover with the top crust, and crimp.
- Bake. Cut slits, brush with butter, and bake at 400 F for 25 to 30 minutes.
