Ingredients
2 tbsp. extra-virgin olive oil
1 lb. Italian sausage, casings removed
1/4 c. all-purpose flour
3 1/2 c. milk
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
2 pre-made pie crusts
2 tbsp. melted butter
Preparation
Step 1Make gravy: Preheat oven to 375°. In a large skillet over medium heat, add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Add flour and cook 1 minute more. Pour in milk and whisk to combine. Season with salt, pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer until thickened, 5 minutes. Let cool. Step 2Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add gravy. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with butter and bake until golden, 1 hour 15 minutes. Let cool 15 minutes before slicing and serving.
