Southern Tomato Pie Recipe

Make crust

Combine flour and salt in a large bowl. Cut cold butter into small cubes and work into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle ice water, 1 tablespoon at a time, and gently mix with a fork until dough just comes together and holds when pressed. Do not overwork.

Form dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll chilled dough to about 11-inch diameter and transfer to a 9-inch pie dish. Trim and crimp edges. Chill crust in fridge 15 minutes while preparing filling.

Preheat oven to 400°F (200°C). Line chilled crust with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights and parchment, and bake 6–8 more minutes until just set and beginning to color. Reduce oven to 375°F (190°C) for baking the assembled pie.

Prepare tomatoes

Core and slice heirloom tomatoes into 1/4-inch thick rounds. Arrange slices in a single layer on paper towels or a rack and sprinkle both sides lightly with 1 teaspoon kosher salt. Let sit 15–20 minutes to draw out excess moisture, then gently blot with additional paper towels to remove released juices.

Sauté onion (optional)

While tomatoes are sweating, heat 1 tablespoon olive oil in a small skillet over medium heat. Add thinly sliced onion and cook until softened and just beginning to brown, about 6–8 minutes. Remove from heat and let cool slightly.

In a medium bowl, combine mayonnaise, Dijon mustard, minced garlic, ground black pepper, and sugar (if using). Stir in 1 cup grated cheddar and chopped basil, reserving 1/4 cup cheddar and a tablespoon basil for topping. Fold in cooled sautéed onions.

Sprinkle the bottom of the prebaked crust with 1/2 cup panko breadcrumbs or crushed saltines to absorb any remaining tomato moisture and prevent soggy bottom.

Spread half of the mayo-cheddar mixture evenly over the breadcrumbs in the crust.

Layer tomato slices in overlapping rings over the mixture, pressing gently. Season the tomato layer with a little freshly ground black pepper and a light drizzle (about 1 teaspoon) of olive oil.

Top tomatoes with remaining mayo-cheddar mixture, spreading to cover but leaving some tomato edges visible. Sprinkle reserved 1/4 cup cheddar evenly over the top and dot with melted butter.

Bake assembled pie at 375°F (190°C) for 25–30 minutes, until filling is set, cheese is melted and top is golden. If edges of crust brown too quickly, tent with foil.

Remove from oven and let cool at least 15 minutes to allow filling to set. Garnish with torn fresh basil leaves before slicing.

Serve warm or at room temperature as a starter. Leftovers keep refrigerated up to 2 days; reheat gently to serve.