Italian Beef and Sausage Pie

Let’s Make a Pie!

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Combine flour and salt in a large bowl. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, a tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Brown the ground beef and Italian sausage in a large skillet over medium heat. Add the onion, garlic, and bell peppers; cook until softened.
5. Drain excess fat. Stir in tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
6. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim excess dough.
7. Spread the meat mixture into the crust. Top with mozzarella and Parmesan cheese.
8. 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?

Absolutely! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Can I use other cheeses?

Yes! Cheddar, provolone, or a blend of Italian cheeses would be delicious.