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Tomato Pie Recipe: How to Make Tomato Pie at Home

Written by MasterClass

Last updated: Sep 25, 2023 • 3 min read

Make the most of your summer produce harvest with this satisfying Southern tomato pie recipe, which is guaranteed to be the hit of any backyard brunch or warm-weather celebration.

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What Is Tomato Pie?

Tomato pie is a classic baked Southern delicacy consisting of a buttery, deep-dish homemade pie crust filled with fresh chopped tomatoes and topped with a creamy mixture of mayonnaise, Greek yogurt, and shredded cheese. Make this simple savory pie with any variety of fresh tomatoes.

4 Tips for Making Tomato Pie

Home cooks of all levels will be able to craft this tasty summer-friendly entrée. Follow these tips to make the best tomato pie possible.

  1. 1. Use fresh, seasonal produce. Ripe tomatoes are the star of this dish, so use fresh, in-season produce for the best result. Anything from plump heirloom tomatoes to firm, flavorful Roma tomatoes will work. Garden tomatoes grown in your own yard are ideal. Adapt the recipe based on what’s in season at the farmers’ market or grocery store. Keep in mind that using tomato sauce for this recipe can result in a soggy crust.
  2. 2. Experiment with additions. Experiment with tomato pie filling ingredients to suit your palate. Include different cheeses (like Parmesan cheese and feta cheese), vegetables (like jalapeño peppers and green onions), herbs (like chives and dill), and spices (like garlic powder, onion powder, and red pepper flakes) for a new flavor profile every time.
  3. 3. Use store-bought crust. Use store-bought pie crust in place of homemade crust to save time if you’re making the dish for a weeknight dinner.
  4. 4. Store in the fridge. Store leftover tomato pie in an airtight container in the refrigerator for up to 3 days. Freezing tomato pie isn’t recommended, as the creamy mayo and Greek yogurt filling will separate, resulting in a grainy texture and a soggy crust.

Homemade Tomato Pie Recipe

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10 Ratings | Rate Now

makes

prep time

40 min

total time

1 hr 25 min

cook time

45 min

Ingredients

For the crust:

For the filling:

Note: The total time does not include 4 hours and 25 minutes of inactive time.

Make the crust:

  1. 1

    Combine the flour, salt, and sugar in a large bowl.

  2. 2

    Add the cold butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs.

  3. 3

    Turn the dough out onto a clean work surface, and add the cold water and vinegar.

  4. 4

    Comb through the dough with your fingers until the water and vinegar are well-combined. Knead the dough until it comes together, about 3 minutes.

  5. 5

    Divide the dough into two shaggy discs that are about 1-inch thick. Wrap the discs in plastic wrap, and place them in the refrigerator for at least 2 hours.

  6. 6

    After the first rest, generously dust a clean work surface. Using a rolling pin, roll the dough into an 11-inch circle. Roll up the dough and transfer it to a 9-inch pie plate.

  7. 7

    Crimp the edges of the dough around the circumference of the pie plate. Cover the pie dough with plastic wrap, and refrigerate for another 2 hours.

  8. 8

    When you’re ready to blind-bake the pie crust, preheat the oven to 350 degrees Fahrenheit. Cover the pie dough with aluminum foil and weigh it down with your choice of pie weights. Bake for 15 minutes, until golden and set.

Prepare the filling:

  1. 1

    Slice the tomatoes in half and squeeze them to remove the excess juice.

  2. 2

    Chop the tomatoes into roughly ½-inch pieces, and place the chunks in a colander resting over a bowl.

  3. 3

    Sprinkle the kosher salt over the tomatoes, and allow them to drain for 10 minutes.

  4. 4

    While the tomatoes drain, make the cheese topping. In a mixing bowl, combine the mozzarella cheese, cheddar cheese, mayonnaise, and Greek yogurt. Season with salt and pepper to taste.

  5. 5

    Using a paper towel, pat down the tomatoes to remove as much excess juice as possible.

  6. 6

    Transfer the tomato chunks to a medium bowl, and stir in the basil, cornstarch, salt, and pepper.

Assemble and bake the pie:

  1. 1

    Spoon the tomato mixture into the pie shell and spread it out in a single layer on the bottom of the crust.

  2. 2

    Dollop the cheese mixture over the tomatoes and gently spread it out into an even layer.

  3. 3

    Transfer the pie to the oven, and bake until the filling is golden brown and bubbly, 25–30 minutes.

  4. 4

    Remove the tomato pie from the oven, and allow it to rest for 15 minutes before slicing and serving.

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