This Southern tomato pie features a homemade flaky pie crust filled with a cheesy tomato filling. Kind of like a Margherita pizza in flavor — only not a pizza, obviously!
1 1/3CupsAll-Purpose Flour
2TablespoonsButter, cold and cubed
1Cup Mozzarella Cheese , divided
1/4Cup Parmesan CheeseFresh
1/2 Cup Cheddar Cheese , divided
1 Teaspoon Salt
3/4 Teaspoon Garlic Powder
1/2 Teaspoon Oregano
1/3 Cup Basil LeavesFresh
1/4 Cup Mayonnaise
Make the Pie Crust:
Preheat oven to 450 degrees F.
Prepare the pie crust by mixing the flour and salt in a bowl.
Add the cold butter and shortening. Using a pastry cutter (trust me, it's worth the couple of bucks), cut the fats into the flour mixture until it resembles small peas.
Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.
Place the dough between two pieces of plastic wrap, shaping it into a ball.
Using a rolling pin, roll the dough out into a circle.
Place in a pie dish and trim any overhanging dough, leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.
Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree F oven for 10 minutes.
Remove from the oven to cool while you prepare the filling.
Make the Filling:
Slice the tomatoes thin and place on a double layer of paper towels
Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don't have a wet pie.
Combine 1/4 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside.
Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers.
In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes.
Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes. Cool before serving.
Tomato pie will keep for 2 days in the refrigerator.
Southern Tomato Basil Pie
Amount Per Serving (1 slice)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.