Paula Deen’s Tomato Pie Recipe: Savory Southern Summer Delight

There’s a reason tomato pie remains a beloved Southern tradition—it captures summer’s peak in every bite. This version transforms ripe tomatoes into a savory masterpiece with a buttery crust and rich, cheesy filling.

The secret lies in salting the tomatoes first to remove excess moisture, ensuring a flaky crust and concentrated flavor. Layered with fresh basil, sharp cheddar, and a touch of mayo for creaminess, it’s a dish that feels both nostalgic and indulgent.

Baked until golden and bubbling, this pie delivers a perfect balance of tangy tomatoes, melty cheese, and crisp pastry. It’s the kind of recipe that turns a simple garden harvest into an unforgettable meal.

Serve warm or at room temperature for a taste of Southern comfort. Here’s how to make it right.

Ingredients for Paula Deen Tomato Pie

Fresh summer tomatoes, buttery crust, and sharp cheddar create this Southern classic with ease.

The tomatoes are the soul here. Choose vibrant, firm heirlooms from a farmers market or Whole Foods—avoid mealy supermarket ones. For the crust, White Lily flour (a Southern staple) gives that tender flake, but all-purpose works fine. Land O’Lakes butter for the crust—its higher fat content means better layers. Don’t skip salting the tomato slices first; it’s non-negotiable for the right texture.

No fresh basil? Dried at one-third the amount (though fresh is ideal). Out of cheddar? Pepper Jack adds a nice kick. For mayo, Duke’s or Hellmann’s are the only options—generic brands lack the richness. Shortening can be swapped for more butter, but the crust won’t be quite as flaky. Stone-ground mustard works if you don’t have Dijon, but it’s milder.

The pie keeps well at room temperature for 1 day (the crust stays crispest this way). Refrigerate leftovers for up to 3 days—reheat slices in a toaster oven to revive the crust. The unbaked crust dough freezes beautifully for 3 months.

Step-by-Step Instructions for Paula Deen’s Tomato Pie

Master this Southern classic with my tested technique for flaky crust and rich, tangy filling.

Step 1: Prepare the Flaky Pie Crust

In a food processor, pulse the 2 cups All-Purpose Flour with ½ tsp Salt. Add the 0.75 cup Unsalted Butter and 0.25 cup Shortening, both cold and cubed, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 6 tbsp Ice Water one tablespoon at a time until the dough just comes together. It should hold when pressed but not be sticky. Turn onto a floured surface, divide in half, and shape into discs. Chill for 1 hour—this relaxes the gluten for easier rolling and prevents shrinking.

Step 2: Prep the Tomato Filling

Core and slice the 4 whole Ripe Tomatoes into ½-inch thick rounds. Arrange them on paper towels and sprinkle lightly with the remaining ½ tsp Salt. Let them drain for 20 minutes to remove excess moisture that could make the pie soggy.

Pat the tomatoes dry thoroughly with fresh paper towels. In a bowl, combine the 2 cups Sharp Cheddar Cheese, 0.5 cup Mayonnaise, 0.5 cup Fresh Basil Leaves, 0.5 cup Green Onions, 0.5 tsp Black Pepper, and 1 tbsp Dijon Mustard. The basil should be chopped just before mixing to preserve its fresh flavor.

Step 3: Assemble the Pie

On a floured surface, roll one dough disc to a 12-inch circle and transfer to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Layer half the tomato slices in the crust, slightly overlapping. Spread half the cheese mixture over the tomatoes.

Repeat with the remaining tomatoes and cheese mixture. Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal, then cut several slits in the top crust to allow steam to escape. This ventilation prevents the filling from bubbling over.

Step 4: Bake to Golden Perfection

Preheat the oven to 375°F. Place the pie on a baking sheet to catch any spills and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.

Let the pie rest for 15 minutes before slicing to allow the filling to set. The cheese should be fully melted and slightly browned in spots, and the crust should flake easily when cut. Serve warm for the best texture and flavor.

Best Sauces and Condiments for This Dish

Classic Southern Drizzle

Paula Deen often serves her tomato pie with a simple balsamic glaze drizzle—just reduce ½ cup balsamic vinegar with 1 tbsp honey over medium-low heat for 10 minutes until syrupy. It adds a sweet-tart contrast that cuts through the richness. 💫

Creamy Herb Sauce

I love a cool sour cream sauce with 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and ½ tsp garlic powder. Whisk ½ cup sour cream with these ingredients and drizzle lightly over slices. The coolness balances the pie’s warmth beautifully.

Spicy Mayo Kick

Mix ¼ cup mayonnaise with 1 tsp sriracha and ½ tsp smoked paprika for a creamy, spicy dip. This works especially well if you’ve added Pepper Jack to the filling. I always keep Duke’s mayo on hand for this. 🔥

Fresh Herb Garnish

Before serving, sprinkle with extra chopped basil and green onions for a pop of freshness. A light dusting of grated Parmesan adds another layer of savory depth. These simple herbs elevate the dish without overpowering it.

Tomato Jam Pairing

For a Southern twist, serve with tomato jam on the side. Simmer 2 cups diced tomatoes with ¼ cup sugar, 2 tbsp apple cider vinegar, and 1 tsp ginger for 30 minutes. The jam’s sweetness complements the pie’s tang.

Frequently Asked Questions