Equipment Needed
- 9-inch deep-dish pie plate
- Large skillet
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Pastry brush (optional)
Step-by-Step Instructions
First, we’ll build our flavor base. In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the glorious bacon fat in the pan. To that same skillet, add the diced onion and cook in the bacon fat for about 5 minutes until soft and translucent. Then, add the ground beef, breaking it up with your wooden spoon. Cook until the beef is no longer pink. This stage smells absolutely amazing—the savory beef and sweet onion frying in that smoky fat is the start of something great.
Once the beef is browned, drain any excess grease if needed (I leave about a tablespoon for flavor). Now, stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for just one more minute until the garlic is fragrant. Remove the skillet from the heat. To this mixture, add the well-drained diced tomatoes, the cooked bacon, 1 cup of mozzarella, the grated Parmesan, and the fresh parsley. Stir everything until it’s beautifully combined. Give it a taste—this is when you’ll season with salt and pepper. Remember, the bacon and cheese are salty, so go easy.
Preheat your oven to 375°F (190°C). Carefully place your unbaked pie crust into your pie plate, pressing it gently into the edges. Don’t prick the crust. Now, spoon the entire meat and cheese filling into the pie crust, spreading it into an even layer. It will be very full, which is what you want for a hearty pie. Fold any overhanging crust edges over the filling; it doesn’t have to be perfect—this is a rustic, comforting dish. For a gorgeous golden finish, brush the exposed crust edges with the beaten egg wash.(See the next page below to continue…)