Directions
-
Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until it’s browned and crispy. The savory aroma filling your kitchen will be tremendous. Make sure to break the sausage into small pieces as it cooks.
-
Add the Flour: Stir in the all-purpose flour, allowing it to mix with the grease from the sausage. Cook for an additional minute, stirring continuously. This step is vital as it helps to thicken the gravy later on.
-
Incorporate the Milk: Gradually add the milk into the skillet, stirring constantly. This is where the tremendous creaminess of your gravy will start to come together. Keep stirring until the mixture thickens and becomes velvety smooth.
-
Season the Gravy: Once the gravy has thickened, taste it and adjust the seasoning with salt and pepper as desired. You want it to be flavorful but not overpowering.
-
Prepare the Pie Crust: Carefully pour the sausage gravy into one of the pre-made pie crusts. Spread it evenly to create a beautiful layer of filling.
-
Cover and Vent: Place the second pie crust over the gravy-filled crust. Gently press the edges to seal, and cut a few slits in the top crust for steam to escape. This will help to prevent any overflow and give the pie that lovely rustic look.
-
Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 25-30 minutes or until the crust is golden brown. The smell wafting through your kitchen will make it hard to wait for the pie to cool.
Continue reading on the next page 👇👇