Tomato Pie

A perfected Southern Tomato Pie showcasing garden-fresh tomatoes, savory herbs, and a creamy, cheesy topping. Features practical tips to avoid sogginess and achieve a perfectly crisp crust.

5 from 1 vote

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Course: Side Dish

Cuisine: American, Southern

Keyword: Best tomato pie recipe, Italian tomato pie recipe, Paula Deen tomato pie, Southern tomato pie, Tomato Pie, Tomato pie Philly, Tomato pie pizza, Tomato pie recipe

Prep Time: 30

Cook Time: 50

Chilling & Draining: 1 30

Total Time: 2 50

Servings:

Calories: 380kcal

Cost: $12

Equipment

9-inch pie plate (Glass recommended for even baking)
Sharp knife (For slicing tomatoes and onions)
Mixing bowls (For crust, cheese topping, and tomato prep)
Rolling pin (To roll crust dough)
Box grater (For cheese topping)
Pie weights or dried beans (For blind baking crust)
Baking sheet (To catch overflow during baking)

Ingredients

Crust:

1 ¼ cups All-purpose flour
½ cup Unsalted butter - Cold, cut into cubes
3–5 tablespoon Ice water - Add gradually
½ teaspoon Salt
1 teaspoon Sugar - Optional
1 teaspoon Dried herbs - Optional – basil or thyme

Filling:

4–5 Ripe tomatoes - Heirloom if possible, sliced
1 Sweet onion - Thinly sliced
2 tablespoon Fresh basil - Chopped
1 teaspoon Fresh thyme - Optional
1 clove Garlic - Minced
Salt and pepper - To taste
1 pinch Cayenne pepper - Optional, for heat

Cheese Topping:

½ cup Mayonnaise - Good quality preferred
1 cup Sharp cheddar cheese - Grated
¼ cup Parmesan cheese - Grated
Fresh black pepper - To taste
1 dash Hot sauce - Optional

Instructions

Combine flour, salt, and optional sugar/herbs in a large bowl. Cut in cold butter until pea-sized pieces form. Gradually mix in ice water just until the dough comes together. Form into a disk, wrap, and chill for 1 hour.
Roll dough and press into a 9-inch pie plate. Chill 10 minutes. Blind bake at 375°F with weights for 15 minutes, remove weights, and bake another 5–10 minutes until golden.
Slice tomatoes ¼-inch thick. Lay on paper towels, sprinkle with salt, and let sit for 30+ minutes. Blot thoroughly with fresh towels.
Thinly slice sweet onion and sauté over medium heat until translucent. Set aside to cool slightly.
Combine grated cheddar, Parmesan, mayonnaise, pepper, and optional hot sauce or herbs. Stir well and set aside.
In the pre-baked crust, layer tomatoes, onions, garlic, and herbs. Repeat layers, finishing with a tomato layer on top.
Spread cheese topping evenly over the final tomato layer, smoothing gently with a spatula.
Bake at 350°F for 30–35 minutes until topping is golden and bubbly. Use a pie shield if needed.
Let pie rest for at least 10–15 minutes before slicing. This ensures clean slices and prevents a soggy base.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition