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Southern Tomato Pie Recipe Easy Homemade Crispy Cheddar Crust for Comfort Food Lovers

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A comforting Southern tomato pie featuring a crispy cheddar crust and a creamy, fresh tomato filling. Perfect for summer gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 cup sharp cheddar cheese, shredded (110g)
  • 8 tablespoons cold unsalted butter, cubed (113g)
  • 4–6 tablespoons ice-cold water (60-90ml)
  • ½ teaspoon salt
  • 4–5 medium ripe tomatoes (about 2 lbs / 900g)
  • ½ cup mayonnaise (120ml)
  • ¼ cup fresh basil leaves, chopped
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • ½ cup extra shredded sharp cheddar cheese for topping (55g)

Instructions

  1. In a large bowl, combine 2 cups (240g) of all-purpose flour and ½ teaspoon salt. Add the cold, cubed butter (8 tablespoons / 113g). Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Slowly pour in 4 tablespoons (60ml) of ice-cold water, mixing gently with a fork. If the dough is too dry, add the remaining 2 tablespoons (30ml) one at a time until it just comes together. Avoid overmixing; you want a shaggy dough.
  3. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Slice 4-5 medium ripe tomatoes about ¼-inch thick. Lay the slices on a paper towel or clean kitchen towel and sprinkle lightly with salt. Let them sit for 15-20 minutes to draw out excess moisture. Pat dry gently with another towel.
  5. In a medium bowl, combine ½ cup (120ml) mayonnaise, 1 teaspoon garlic powder, chopped basil (¼ cup), salt, and pepper to taste. Gently fold in the tomato slices.
  6. Remove the dough from the fridge. Lightly flour your work surface, then roll out the dough into a 12-inch circle to fit a 9-inch pie dish with some overhang.
  7. Transfer the dough to your pie dish, pressing into the edges. Trim excess dough and crimp edges if desired. Pour the tomato and mayo filling evenly into the crust. Sprinkle the top with an extra ½ cup (55g) shredded sharp cheddar cheese.
  8. Preheat oven to 375°F (190°C). Bake the pie on the middle rack for 40-45 minutes until the crust is golden and crispy and the filling is bubbly. Place a baking sheet underneath to catch drips if desired.
  9. Let the pie cool for at least 15 minutes on a cooling rack before slicing.

Notes

Keep butter cold until the last minute to ensure a flaky crust. Salt and drain tomato slices to prevent soggy crust. If crust edges brown too fast, tent with foil halfway through baking. Let pie cool before slicing to allow filling to set. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan cheddar and coconut oil.

Nutrition

Keywords: Southern tomato pie, tomato pie recipe, cheddar crust, comfort food, summer recipe, easy pie, homemade pie, cheesy crust, fresh tomatoes

Find it online: https://lenatable.com/southern-tomato-pie-recipe-easy-homemade-crispy-cheddar-crust-for-comfort-food-lovers/