Deep Hamburger Beef Sausage Pepperoni Pie

Preheat oven to 375°F (190°C). Lightly grease a 9-inch deep pie dish or round baking pan with olive oil.
In a skillet over medium heat, cook the ground beef and sausage until browned and cooked through, about 6–8 minutes. Drain excess fat.
Add chopped onion and garlic to the pan and sauté for 2–3 minutes until softened.
Stir in tomato sauce, oregano, basil, salt, pepper, and half of the pepperoni. Simmer for 5–7 minutes until slightly thickened. Remove from heat.
Fit the pie crust into the prepared pan, pressing gently into the bottom and sides. Prick the base with a fork.
Spoon half of the meat mixture into the crust. Sprinkle with half the mozzarella and a bit of Parmesan. Repeat with remaining meat and cheese.
Top with remaining pepperoni slices for decoration. Bake uncovered for 30–40 minutes or until the cheese is bubbly and the crust is golden brown.
Let rest for 10 minutes before slicing. Serve warm with a green salad or garlic bread.

Crust soggy? Par-bake the crust for 5–7 minutes before filling to create a barrier.
Too greasy? Fully drain the meats and blot pepperoni slices before adding to reduce oiliness.
Filling too runny? Simmer the sauce longer to thicken before layering into the pie.
Crust overbrowning? Cover edges with foil halfway through baking if needed.

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
Freezer: Bake, cool completely, then wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight and reheat at 350°F until hot.
Make-Ahead: Cook the meat mixture in advance and assemble fresh before baking for best results.