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Irresistible Southern-Style Tomato Pie Recipe with Cheddar Crust

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A comforting Southern-style tomato pie featuring a flaky, cheesy cheddar crust and a juicy, herb-laced tomato filling. Perfect for summer meals and crowd-pleasing gatherings.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150g)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cold unsalted butter, cubed (113g)
  • 1 cup sharp cheddar cheese, shredded (about 100g)
  • 2–3 tablespoons ice-cold water, as needed
  • 4 large ripe tomatoes, sliced (about 2 pounds/900g)
  • 1 teaspoon salt (to draw out tomato moisture)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese (100g)
  • 1/4 cup fresh basil leaves, chopped
  • 1 tablespoon Dijon mustard

Instructions

  1. Prepare the Crust: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Add 1/2 cup cold unsalted butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Stir in 1 cup sharp cheddar cheese.
  2. Add Water: Sprinkle 2 tablespoons of ice-cold water over the mixture and gently mix with a fork. If the dough doesn’t hold together when pressed, add another tablespoon of water. Be careful not to overwork the dough; you want it to just come together.
  3. Chill the Dough: Shape the dough into a flat disk, wrap in plastic wrap, and chill in the fridge for at least 20 minutes to firm up.
  4. Slice and Salt Tomatoes: While the dough chills, slice the tomatoes about 1/4 inch thick. Lay slices on a paper towel-lined tray and sprinkle with 1 teaspoon salt. Let them sit for 15 minutes to draw out excess moisture. Pat dry gently with paper towels.
  5. Roll Out the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8 inch thick. Transfer it to your pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving a neat edge.
  6. Pre-Bake the Crust: Preheat oven to 375°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until edges begin to brown. Remove weights and parchment, then bake 5 more minutes to set the base.
  7. Make the Filling: In a large bowl, combine 1/2 cup mayonnaise, 1 cup shredded cheddar cheese, 1/4 cup chopped fresh basil, 1 tablespoon Dijon mustard, and freshly ground black pepper. Gently fold in the tomato slices.
  8. Assemble and Bake: Spoon the filling evenly over the pre-baked crust, spreading it out smoothly. Bake in the preheated oven for 30-35 minutes, or until the filling is bubbly and the top is lightly golden.
  9. Cool Before Serving: Let the pie cool on a rack for at least 15 minutes before slicing and serving.

Notes

Salting and resting the tomato slices is key to prevent sogginess. Chill the dough before rolling for a flaky crust. Pre-bake the crust to avoid a soggy bottom. If crust edges brown too fast, cover loosely with foil. For juicier tomatoes, remove seeds before slicing. Use fresh herbs for best flavor. May substitute Greek yogurt for mayo for a different texture. Gluten-free flour blends can replace all-purpose flour but will alter texture.

Nutrition

Keywords: Southern-style tomato pie, cheddar crust, tomato pie recipe, summer pie, savory pie, tomato tart, easy tomato pie

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