Preheat your oven to 375°F (190°C) and press one refrigerated pie crust into a 9-inch deep-dish pie plate.

In a large skillet over medium-high heat, brown the ground beef and Italian sausage for 7–10 minutes.

Add chopped onion to the skillet and cook for about 5 minutes until soft; add minced garlic for an additional minute.

Stir in tomato sauce, dried oregano, dried basil, salt, and black pepper; simmer for 5–10 minutes.

Spoon half of the meat mixture into the pie crust; layer half of the pepperoni and half of the mozzarella cheese on top. Repeat with remaining ingredients.

Cover the filling with the second pie crust, sealing the edges and cutting vents for steam to escape.

Bake the pie for 45–55 minutes, until the crust is golden brown and the filling is bubbling.

Let the pie rest for 10–15 minutes before slicing and serving.