Let’s Make This Pie!
Instructions:
- Preheat your oven to 375°F (190°C).
- Make the crust: In a large bowl, combine flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the filling: In a large skillet, brown the ground beef and Italian sausage over medium heat. Add onion, garlic, and bell peppers; cook until softened. Drain excess fat. Stir in tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Assemble the pie: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press into the dish, trimming excess. Spread the meat mixture evenly. Sprinkle with mozzarella and Parmesan cheese.
- Bake: Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Keto/Low-Carb Adaptation
For a keto or low-carb version, substitute almond flour or coconut flour for the all-purpose flour in the crust recipe. The filling remains the same!
Tips & Tricks
- Use chilled, cubed butter for a flaky crust.
- Don’t overmix the dough.
- Customize the filling with your favorite veggies or spices!
- Serve with marinara sauce or a fresh salad.
Frequently Asked Questions
Can I make this ahead?
Yes! Prepare the pie up to Step 7, cover, and refrigerate for up to 24 hours before baking.
Can I freeze leftovers?
Yes! Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Can I use different cheeses?
Absolutely! Experiment with cheddar, provolone, or other Italian cheeses.