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Tomato Pie

45 minutes

10 servings

Southern to the core! Homemade crust with cheese and tomatoes. Perfect summer side dish.

Tomato Pie


  • Preheat oven to 450 degrees

  • Pie crust

  • Prepare the pie crust by mixing the flour and salt in a bowl.

  • Add the cold butter and shortening.  Using a pastry cutter or fork cut the fats into the floour mixture until it resembles small peas.

  • Using a tablespoon, add a little water to the flour mixture.  With a fork stir everything together until the dough just comes together.  It should not be like cookie dough.  You should be able to squeeze dough together.

  • Place the dough between 2 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 overhanging dough.  Leave a good inch around the lip.  Crimp the dough and prick bottom and sides of pie crust.

  • Sprinkle with parmesan cheese and 1/4 cup of mozarella and place in oven for 10 minutes.

  • Remove from oven and allow to cool while you prepare filling.

  • Filling

  • Slice the tomatoes thin and place on a double layer of paper towels.

  • Lightly salt tomatoes slices and leave them for 10 minutes.  Important step!

  • Combine 1/4 cup cheddar cheese and 1/2 cup mozarella cheese in a small bowl.

  • Sprinkle tomato slices with 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 mozarella and 1/4 cup plain yogurt.  Dot over the final layer of tomatoes.

  • Reduce oven to 350 degrees and bake the pie uncovered for 35-40 minutes.  Cool before serving.


  • Pie Crust

  • 1 1/3 cup all-purpose flour

  • 1/2 tsp. salt

  • 2 Tbls.  butter, cold and cubed

  • 6 Tbls. shortening, cold

  • 3-4 Tbls. ice water

  • 1 cup mozzarella cheese, divided

  • 1/4 cup parmesan cheese, shredded 

  • 1/2 cup cheddar cheese, shredded

  • Filling

  • 4 large tomatoes

  • 1 tsp. salt

  • 3/4 tsp. garlic powder

  • 1/2 tsp. oregano

  • 1/3 cup fresh basil leaves

  • 1/4 cup plain yogurt

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