Sausage Gravy and Biscuit Pie

Ingredients

• 1 pie crust (store-bought or homemade)

• 1 pound pork breakfast sausage

• 3 tablespoons butter

• 1/3 cup all-purpose flour

• 3 cups milk (whole milk preferred)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 (5-count) package refrigerated biscuits

Instructions

1. Preheat oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch pie dish. Trim edges, then line with parchment paper and pie weights (or dried beans). Bake crust for 15 minutes; remove weights and parchment, let cool slightly.

2. Cook sausage: In a large skillet, cook sausage over medium heat, breaking it into small pieces until browned and cooked through.

3. Make gravy: Add butter to sausage in skillet and melt. Sprinkle flour over and stir constantly for 1-2 minutes to form a roux.

4. Add milk: Gradually whisk in milk, stirring constantly, and cook 4-5 minutes until thickened and smooth. Season with salt and pepper. Remove from heat.

5. Assemble pie: Pour gravy into pre-baked crust, spreading evenly.

6. Add biscuits: Cut refrigerated biscuits into smaller pieces and scatter over gravy layer, allowing space for biscuits to expand.

7. Bake: Place pie on baking sheet and bake 25-30 minutes until biscuits are golden brown and cooked through. Tent with foil if biscuits brown too quickly.

8. Serve: Allow to cool a few minutes before slicing and serving warm.