The Best Tomato Pie
This tomato pie is one of our favorites! It's the perfect way to use fresh summer tomatoes that are so plentiful in the garden.
Ingredients
Pie Crust Ingredients
- 2 cups AP flour plus more for the rolling pin, hands, and work surface
- 2 tsp baking powder
- 8 tbsp salted butter (add 1/2 tsp salt if using unsalted butter) cut into chunks and chilled
- 2/3 cup whole milk
Tomato Pie Filling Ingredients
- 2-3 lbs ripe peeled, seeded, and thick-sliced
- 3-4 tbsp chopped fresh basil
- 2-3 tbsp chopped fresh chives
- 4 oz sharp white cheddar shredded or sliced
- coarse salt I used pink Himalayan sea salt
- 2/3 cup mayonnaise We love Duke's!
Instructions
To Make the Pie Crust
- Combine flour and baking powder (and salt if using unsalted butter) in a bowl. Stir to combine. Add the butter and cut in with a pastry blender until the butter pieces are the size of small peas.
- Add the milk and stir until the dough begins to come together. Turn onto the counter and knead it to work in the dry flour.
- Divide the dough in half and refrigerate half until ready to use.
- Lightly flour a work surface, hands, and rolling pin. Roll half the dough until it is large enough to fill a 10" pie plate.
- Preheat oven to 400°.
To Make the Tomato Pie Filling
- Combine tomatoes with the herbs and half the cheese. Add salt to taste.
- Using a slotted spoon, spread the mix evenly over the pie crust. Spread mayonnaise over the tomatoes, and top with the remaining cheddar cheese.
To Add the Top Layer of Crust
- Roll out the remaining portion of dough. Place atop the pie and pinch the top and bottom layers together with fingers or a fork.
Bake the Pie
- Bake the pie for about 20-25 minutes or until golden. Let cool on a wire rack before serving.