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Flavorful Southern Heirloom Tomato Pie Recipe with Easy Herb Crust

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A comforting Southern heirloom tomato pie featuring a flaky herb crust, layers of juicy tomatoes, sharp cheddar cheese, and fresh herbs. Perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (227g) cold unsalted butter, cubed
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon salt (for crust)
  • 5–7 tablespoons ice water
  • 4–5 medium heirloom tomatoes (about 2 pounds / 900g), sliced about ¼ inch thick
  • 1 ½ cups (150g) sharp cheddar cheese, shredded
  • ½ cup (120ml) mayonnaise
  • ¼ cup fresh basil leaves, chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt (for filling, to taste)

Instructions

  1. In a large bowl, combine flour, 1 teaspoon salt, chopped thyme, and rosemary. Mix evenly.
  2. Add cold, cubed butter. Cut butter into flour mixture using a pastry cutter or two forks until coarse crumbs with pea-sized bits form (about 5 minutes). Keep butter cold.
  3. Gradually add 5 to 7 tablespoons ice water, stirring gently with a fork after each addition until dough just comes together. Do not overwork (3-4 minutes).
  4. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Slice heirloom tomatoes about ¼ inch thick. Lay slices on paper towels and sprinkle lightly with salt. Let sit for 20 minutes to draw out moisture.
  6. Preheat oven to 375°F (190°C).
  7. Roll chilled dough on lightly floured surface to a 12-inch circle. Transfer to 9-inch pie dish. Trim excess dough and crimp edges. Dock crust lightly with a fork if desired.
  8. In a medium bowl, mix mayonnaise, shredded cheddar, chopped basil, garlic powder, black pepper, and salt until combined.
  9. Spread a thin layer of mayo-cheese mixture over crust. Arrange a single layer of tomato slices, overlapping slightly. Sprinkle with salt and pepper.
  10. Repeat layering with remaining mayo mixture and tomatoes, ending with a top layer of cheese (2-3 layers total).
  11. Place pie dish on a baking sheet and bake for 40-45 minutes until crust is golden and filling bubbly.
  12. If crust edges brown too fast, cover loosely with foil halfway through baking.
  13. Let pie cool for at least 15 minutes before slicing and serving.

Notes

Keep butter and water cold to ensure a flaky crust. Salt tomato slices and let them drain to prevent soggy crust. Chill dough before rolling. Cool pie for 15 minutes before slicing to let filling set. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: heirloom tomato pie, tomato pie recipe, Southern tomato pie, herb crust, summer recipe, savory pie, easy tomato pie

Find it online: https://evabakery.com/flavorful-southern-heirloom-tomato-pie-recipe-with-easy-herb-crust/