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Slice of homemade tomato pie with flaky crust, roasted tomatoes, melted cheese, and creamy filling on a rustic plate, with the full pie in the background.

Tomato Pie

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling & Draining 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 8
Course: Side Dish
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. 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.
  3. Slice tomatoes ¼-inch thick. Lay on paper towels, sprinkle with salt, and let sit for 30+ minutes. Blot thoroughly with fresh towels.
  4. Thinly slice sweet onion and sauté over medium heat until translucent. Set aside to cool slightly.
  5. Combine grated cheddar, Parmesan, mayonnaise, pepper, and optional hot sauce or herbs. Stir well and set aside.
  6. In the pre-baked crust, layer tomatoes, onions, garlic, and herbs. Repeat layers, finishing with a tomato layer on top.
  7. Spread cheese topping evenly over the final tomato layer, smoothing gently with a spatula.
  8. Bake at 350°F for 30–35 minutes until topping is golden and bubbly. Use a pie shield if needed.
  9. Let pie rest for at least 10–15 minutes before slicing. This ensures clean slices and prevents a soggy base.

Nutrition

Serving: 220gCalories: 380kcalCarbohydrates: 24gProtein: 9gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 55mgSodium: 580mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 18mgCalcium: 210mgIron: 1.5mg

Notes

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

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