Paula Deen’s Tomato Pie Recipe: Southern-Style Savory Sweetness

Southern tomato pie brings the best of summer produce to your table in a surprisingly simple yet elegant dish. This recipe transforms ripe tomatoes into a savory-sweet masterpiece that captures the essence of traditional Southern cooking.

The secret lies in balancing the natural acidity of tomatoes with a touch of sweetness and rich, buttery crust. A sprinkle of fresh herbs adds brightness, while sharp cheese creates a perfect contrast to the juicy tomato filling.

What emerges is a golden-brown pie with a flaky crust encasing a luscious, slightly tangy filling that’s both comforting and sophisticated. It’s the kind of dish that feels special enough for company yet easy enough for a weeknight.

Serve warm or at room temperature for a taste of Southern hospitality in every bite.

Ingredients for Tomato Pie Recipe Paula Deen

Summer tomatoes meet buttery crust and sharp cheese for that Southern charm.

The tomatoes are the heart of this. Heirloom varieties from farmers markets give the best flavor, but any ripe, firm tomato works. Look for vibrant color and firm flesh—avoid mushy ones. The crust needs that butter-shortening combo for flakiness. Land O’Lakes butter and Crisco shortening are classic choices for authentic Southern results.

No fresh basil? Dried basil at one-third the amount works, though fresh adds that pop of color. Swap cheddar for Gruyère or Monterey Jack if you want a milder flavor. The mayonnaise might seem odd, but it’s key for creaminess—Duke’s or Hellmann’s get Paula’s seal of approval. Out of green onions? Chives or red onion add a nice bite.

Best served fresh, but leftovers keep 2-3 days in the fridge. The crust softens, so reheat in the oven to crisp it up. Freezing isn’t ideal—tomatoes get watery. Make the dough ahead and refrigerate for up to 2 days if needed.

Step-by-Step Instructions for Tomato Pie

Master the technique for a flaky crust and perfectly balanced filling with these proven steps.

Step 1: Prepare the Flaky Pie Crust

In a large bowl, combine the 2 cups All-Purpose Flour, ½ tsp Salt, and 0.5 tsp Black Pepper. Cut in the 0.75 cup Unsalted Butter and 0.25 cup Shortening using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 6 tbsp Ice Water, 1 tablespoon at a time, mixing just until the dough comes together. Overworking develops gluten, which makes the crust tough. The dough should hold when pressed but still look shaggy. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Blind Bake the Crust

Preheat your oven to 400°F. On a lightly floured surface, roll out one dough disc to a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges, then prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then carefully remove the parchment and weights. Return to the oven for another 5-7 minutes until the crust is light golden brown. This prevents a soggy bottom when the juicy filling is added. Let cool slightly while you prepare the filling.

Step 3: Prepare and Layer the Tomato Filling

Slice the 4 whole Ripe Tomatoes into ½-inch thick slices and arrange them in a single layer on paper towels. Sprinkle lightly with ½ tsp Salt and let sit for 10 minutes to draw out excess moisture. Pat them dry with additional paper towels.

Layer the tomato slices in the pre-baked crust, slightly overlapping. Sprinkle with the 2 tbsp Granulated Sugar and remaining ½ tsp Salt. This balances the natural acidity of the tomatoes and enhances their sweetness. Distribute the 0.5 cup Green Onions evenly over the tomatoes.

Step 4: Add the Cheese Topping and Bake

In a small bowl, mix the 1 cup Sharp Cheddar Cheese with the 0.5 cup Mayonnaise until fully combined. Spread this mixture evenly over the tomato layer, ensuring all surfaces are covered. The mayonnaise creates a rich, golden-brown topping that seals in the juices.

Bake at 375°F for 25-30 minutes until the topping is bubbly and golden brown and the crust is deeply colored. If the edges begin to brown too quickly, cover them with aluminum foil or a pie shield. The pie is done when the center is set and the tomatoes are tender but still hold their shape.

Step 5: Rest and Garnish Before Serving

Remove the pie from the oven and let it rest for 10 minutes before slicing. This allows the filling to set slightly, making it easier to serve clean slices. The juices will thicken as it cools, preventing a runny texture.

Just before serving, sprinkle the top with the 0.25 cup Fresh Basil Leaves, chopped. The aromatic basil adds a fresh, herbal note that complements the savory-sweet flavors. Serve warm or at room temperature for the best texture and flavor development.

Storing and Reheating This Dish

Refrigerator Storage

Let the pie cool completely before storing—this prevents condensation from making the crust soggy. I use glass pie plates with lids for best results. It’ll keep in the fridge at 40°F or below for 2-3 days. 💡

Room Temperature Serving

This dish actually tastes better at room temperature, allowing the flavors to meld. If storing overnight, let it sit on the counter for 30-45 minutes before serving. The crust stays crispier than when reheated.

Oven Reheating

Preheat to 350°F and warm slices on a baking sheet for 10-12 minutes. This revives the crust’s flakiness better than a microwave. Cover with foil if the cheese starts browning too quickly.

Freezing Not Recommended

Tomatoes release too much liquid when thawed, making the filling watery. If you must freeze, wrap individual slices tightly in plastic wrap and foil for up to 1 month, but expect texture changes.

Make-Ahead Crust

The unbaked dough can be refrigerated for 2 days or frozen for 1 month. Thaw overnight in the fridge before rolling. This lets you prep ahead without sacrificing freshness. ❄️

Garnish Freshness

Add the basil and any extra toppings just before serving. This keeps the herbs vibrant and prevents wilting. A sprinkle of black pepper right before eating enhances the flavors too.

Frequently Asked Questions