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Cozy Rustic Southern Tomato Pie Recipe with Easy Cheddar Biscuit Crust

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A comforting Southern tomato pie featuring a flaky cheddar biscuit crust paired with juicy, seasoned tomatoes. Perfect for cozy gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour (about 250g)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar (optional)
  • 6 tablespoons unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 3/4 cup buttermilk (or milk + 1 tablespoon lemon juice)
  • 4–5 large ripe tomatoes, sliced
  • 1 teaspoon salt (for tomatoes)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sharp cheddar cheese, shredded (for filling)
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped (optional)

Instructions

  1. Slice the tomatoes about 1/4 inch thick and place them in a colander. Sprinkle with 1 teaspoon of salt and let them drain for 15-20 minutes to remove excess moisture.
  2. In a large bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and sugar.
  3. Using a pastry cutter or two forks, cut in the cold, cubed butter until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Stir in 1 cup of shredded sharp cheddar cheese evenly into the flour mixture.
  5. Pour in 3/4 cup buttermilk and gently mix with a spoon or your hands until the dough just comes together. Avoid overmixing.
  6. Transfer the dough into a greased 9-inch pie dish or cast iron skillet. Press the dough evenly across the bottom and up the sides, about 1/2 inch thick.
  7. Bake the crust at 400°F (200°C) for 15 minutes until lightly golden.
  8. Lower the oven temperature to 375°F (190°C). Pat the sliced tomatoes dry with paper towels.
  9. Layer half the tomatoes over the crust, sprinkle with pepper, then spread half the mayonnaise evenly over the tomatoes.
  10. Repeat with the remaining tomatoes and mayonnaise.
  11. Top the pie with the remaining 1/2 cup shredded cheddar cheese and scatter chopped basil and parsley over the top.
  12. Bake at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and the crust edges are golden brown.
  13. Let the pie cool for at least 10 minutes before slicing.

Notes

Salting the tomatoes and letting them drain is key to preventing sogginess. Use cold butter for a flaky crust. Freshly grate cheddar cheese for best melting and flavor. If crust is too soft after pre-baking, extend baking by 5 minutes but watch closely. For a crispier top, broil briefly but watch carefully to avoid burning.

Nutrition

Keywords: tomato pie, cheddar biscuit crust, southern recipe, comfort food, easy pie, summer tomatoes, rustic pie

Find it online: https://freshforkful.com/cozy-rustic-southern-tomato-pie-recipe-with-easy-cheddar-biscuit-crust/