Next, I drain any excess fat and stir in the pizza sauce, Italian seasoning, salt, and pepper. This combination really brings everything together, creating a savory filling that I can’t resist tasting! After allowing it to simmer for about 5 minutes, I turn off the heat and let the mixture cool slightly. Meanwhile, I roll out my pie crusts, laying one in the pie dish as the perfect foundation for the delicious layers to come.
Once the filling has cooled a bit, I mix in the pepperoni and one cup of shredded mozzarella cheese for that melty goodness. Then, I scoop the mixture into the crust-lined pie dish, being sure to pile it high! After spreading the remaining cheese over the top (because you can never have too much cheese, right?), I lay the second pie crust on top and pinch the edges to seal it all in. I like to make a few slits in the top crust for steam to escape while baking as well.
Finally, I pop the pie into the preheated oven and let it bake for about 30-35 minutes, or until the crust is golden brown and flaky. As it bakes, I can’t help but smile as the delicious scent wafts through my kitchen, making my tummy rumble in anticipation of the feast ahead!
Pro Tips for Best Results
I tested this recipe three ways to find the best method. One variation involved using homemade pie crusts, which offered a lovely flaky texture, but honestly, for convenience, I find the refrigerated crusts work just fine and save me a lot of time. So, unless you’re feeling adventurous, go for the pre-made!
Additionally, I experimented with different cheeses. While mozzarella is classic, I found that adding a bit of cheddar cheese gives it an extra zing that’s simply delightful. Don’t be shy about mixing cheeses if you’re looking for a flavor boost!
Lastly, allowing the pie to rest for about 10 minutes before slicing helps it set up a little better, making for cleaner slices. Trust me; it’s worth the wait to avoid a cheesy mess on your plate!
Common Mistakes to Avoid
One common mistake I made the first time was overloading the pie with filling. It’s tempting to cram as much goodness in there as possible, but the pie needs some room to breathe. Overfilling can lead to a soggy bottom crust, so be mindful of your proportions. (See the next page below to continue…)