Introduction
If you’ve never tried Southern Tomato Pie, prepare to fall in love. This comfort-food classic features layers of juicy, ripe tomatoes, fresh basil, sharp cheese, and a creamy mayo topping, all baked into a buttery, flaky pie crust. It’s the perfect balance of fresh and indulgent, making it a standout dish for summer gatherings, brunches, potlucks, or even a light dinner served with a crisp green salad.
Whether you’re using garden-fresh tomatoes or peak-season finds from the market, this easy tomato pie recipe turns humble ingredients into something truly special. Let’s get baking!
Ingredients
For the Crust (or use a store-bought 9-inch pie shell):
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Filling:
- 3–4 medium ripe tomatoes, sliced (about ¼-inch thick)
- 1 teaspoon salt (for draining tomatoes)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh basil (or 1 teaspoon dried)
- 1–1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella (optional, for extra melt)
For the Topping:
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt for a lighter version)
- ¼ cup grated Parmesan cheese
Instructions
1. Prepare the Pie Crust
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Add ice water one tablespoon at a time, mixing until the dough just comes together.
- Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface and place into a 9-inch pie dish. Trim and crimp the edges.
- Blind bake the crust at 375°F (190°C) for 10–12 minutes. Set aside to cool.
2. Prepare the Tomatoes
- Layer the tomato slices on paper towels and sprinkle with salt.
- Let them sit for 20–30 minutes to draw out excess moisture.
- Pat them dry thoroughly with fresh paper towels—press gently but firmly to remove as much moisture as possible. This step is crucial to avoid a soggy crust and ensure a well-set pie.
3. Assemble the Pie
- Sprinkle an even layer of cheddar and mozzarella cheese at the bottom of the pre-baked crust, making sure the base is fully covered—this helps create a barrier against moisture and adds a delicious cheesy foundation.
- Add a layer of sliced tomatoes. Season with pepper, garlic powder, oregano, and chopped basil.
- Repeat with remaining cheese and tomatoes until all are used.
4. Make the Topping
- In a small bowl, mix together the mayonnaise, sour cream, and Parmesan cheese.
- Spread this creamy mixture evenly over the top of the pie.
5. Bake
- Bake at 375°F (190°C) for 30–35 minutes, or until the top is golden, bubbling, and slightly browned around the edges.
- Let the pie rest for 10–15 minutes before slicing—this allows the filling to firm up slightly, making it easier to serve clean, neat slices while enhancing the overall flavor.
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Tips for Success
- Don’t skip salting the tomatoes—it keeps the pie from becoming watery.
- Use heirloom or vine-ripened tomatoes for the richest flavor.
- Make it gluten-free: Use a gluten-free pie crust or crustless by layering in a greased dish.
- Add-ins: A little caramelized onion, crumbled bacon, or sliced zucchini layers beautifully with tomatoes.
Why You’ll Love This Tomato Pie
This savory tomato pie is the ultimate way to showcase fresh summer tomatoes. The flaky crust, melted cheese, and tangy, creamy topping are irresistible together. It’s comforting yet bright, indulgent yet wholesome—and sure to become a seasonal favorite.
