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Cozy Southern Tomato Pie Recipe with Easy Cheddar Crust Perfect for Summer

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A comforting Southern tomato pie featuring a flaky cheddar crust and juicy, layered tomatoes with a tangy mayo-cheese filling. Perfect for summer gatherings and easy to prepare in under an hour.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (can swap for gluten-free flour if needed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (85g) sharp cheddar cheese, shredded
  • 3–4 tablespoons ice-cold water
  • 3–4 large ripe tomatoes, sliced
  • 1 teaspoon salt (to draw out moisture)
  • 1/4 teaspoon black pepper
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 1/4 cup fresh basil leaves, chopped (optional)
  • 1 small onion, thinly sliced
  • 1 tablespoon Dijon mustard

Instructions

  1. In a large bowl, combine 1 1/4 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add cold, cubed butter and use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Stir in 3/4 cup shredded cheddar cheese.
  3. Add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  4. While dough chills, slice tomatoes about 1/4-inch thick. Lay on paper towels, sprinkle with 1 teaspoon salt, and let sit to draw out moisture.
  5. In a bowl, mix 1 cup cheddar cheese, 1/2 cup mayonnaise, chopped basil, thinly sliced onion, and 1 tablespoon Dijon mustard. Add black pepper to taste.
  6. On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to pie dish, press into edges, trim excess, and prick bottom with fork.
  7. Layer half the tomato slices in crust. Spread half the mayo-cheese mixture over tomatoes. Repeat layers, finishing with a generous sprinkle of cheddar cheese on top.
  8. Preheat oven to 375°F (190°C). Bake pie on middle rack for 40-45 minutes until crust is golden and filling bubbly. Tent crust edges with foil if browning too fast.
  9. Let pie cool on a rack for 10-15 minutes before slicing to allow filling to set.

Notes

Keep butter cold for flakiest crust. Salt tomatoes early to draw out moisture and prevent soggy crust. Don’t overmix filling to keep texture. Tent crust edges with foil if browning too fast. Let pie cool before slicing to set filling. Can use gluten-free flour or vegan substitutes for dairy and mayo.

Nutrition

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

Find it online: https://siennaspoon.com/cozy-southern-tomato-pie-recipe-with-easy-cheddar-crust-perfect-for-summer/