Southern to the core! Homemade crust with cheese and tomatoes. Perfect summer side dish.
Preheat oven to 450 degrees
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.
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.
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
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