Preheat your oven to 375°F. Place the pie crust into a pie pan, pressing it into the bottom and sides. Trim any excess dough from the edges and crimp the edges. Line the pie with parchment paper and fill with beans or rice. Bake for 15 minutes. Remove and cool for a few minutes before filling.

In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until fully browned and cooked through.

Add the butter to the skillet and melt it over medium heat. Spoon the flour over the sausage and cook for 1-2 minutes, stirring constantly.

Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking for 4-5 minutes, until the gravy thickens. Stir in the salt, and pepper, mixing well. Remove from heat.

Pour the sausage gravy into the prepared pie crust, spreading it out evenly.

Cut the refrigerated biscuits into pieces and arrange them on top of the gravy, covering the surface of the pie.

Place the pie in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Remove from the oven, let cool for a few minutes, then serve warm.