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Cozy Southern Tomato Pie with Cheddar Crust

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A warm and comforting Southern tomato pie featuring a sharp cheddar crust, juicy tomatoes, and a creamy herb-infused filling. Perfect for summer gatherings and easy weeknight meals.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, finely shredded
  • 3–4 tablespoons ice-cold water
  • 3 large ripe tomatoes, sliced and drained
  • 1 teaspoon salt (for tomatoes)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup sharp cheddar cheese, shredded
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh thyme leaves
  • Freshly ground black pepper, to taste

Instructions

  1. In a medium bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 8 tablespoons cold, cubed unsalted butter and 1 cup shredded sharp cheddar cheese. Use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  2. Slowly add 3-4 tablespoons ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork—it should be slightly crumbly but hold when pressed.
  3. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Slice 3 large ripe tomatoes about 1/4-inch thick. Lay them on a wire rack or paper towels sprinkled with 1 teaspoon salt to draw out excess moisture. Let them drain for 20-30 minutes, flipping once.
  5. Remove dough from fridge and lightly flour your work surface. Roll the dough into a 12-inch circle, about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the corners. Trim any excess dough and crimp the edges.
  6. In a large bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, and 2 lightly beaten eggs until smooth. Stir in 1 cup shredded sharp cheddar cheese, 2 tablespoons fresh basil, 1 tablespoon fresh thyme, and freshly ground black pepper to taste.
  7. Layer half of the drained tomato slices evenly over the crust. Pour half the cheese mixture over the tomatoes, spreading gently. Add the remaining tomato slices, then top with the rest of the filling.
  8. Preheat oven to 375°F (190°C). Place the pie on the middle rack and bake for 40-45 minutes, or until the filling is set and the crust is golden brown. Tent crust edges with foil if they brown too quickly.
  9. Let the pie cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Drain tomatoes thoroughly to prevent soggy crust. Chill dough well before rolling for a flaky crust. Use sharp cheddar for best flavor. Tent crust edges with foil if browning too fast. Broil 1-2 minutes at the end for extra crispness if desired. Can substitute gluten-free flour and dairy-free ingredients for dietary needs.

Nutrition

Keywords: tomato pie, cheddar crust, Southern recipe, comfort food, summer pie, easy pie recipe, savory pie

Find it online: https://sparklechew.com/cozy-southern-tomato-pie-with-cheddar-crust-recipe-easy-and-delicious/