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Crispy Philadelphia Tomato Pie Recipe with Easy Classic Bakery Crust

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A nostalgic and comforting Philadelphia-style tomato pie featuring a crispy, flaky bakery crust topped with a rich, seasoned tomato sauce and melted cheeses. Perfect for family gatherings, potlucks, or cozy dinners.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 cup (226 g) unsalted butter, cold and cubed
  • ⅓ cup (80 ml) ice-cold water (adjust as needed)
  • 1 teaspoon sugar (optional)
  • 3 cups (720 ml) crushed canned tomatoes or fresh Roma tomatoes, peeled and chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup (100 g) shredded mozzarella cheese
  • ½ cup (50 g) grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. In a large bowl, whisk together the all-purpose flour, salt, and sugar.
  2. Using a pastry cutter or food processor, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized bits (3-5 minutes).
  3. Slowly pour in the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Stop when the dough holds together but isn’t wet or sticky (about 5 minutes).
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
  5. While the dough chills, heat olive oil in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  6. Stir in crushed tomatoes, oregano, basil, sugar, salt, pepper, and red pepper flakes. Simmer gently for 15-20 minutes, stirring occasionally until thickened. Remove from heat and let cool.
  7. Preheat oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle or rectangle to fit your baking sheet or pizza stone.
  8. Transfer the dough to the prepared pan, pressing gently to fit the edges. Prick the dough all over with a fork to prevent bubbling.
  9. Bake in the preheated oven for 10-12 minutes until the crust starts to firm and just begins to turn golden.
  10. Remove the crust from the oven and spread the cooled tomato topping evenly over the surface.
  11. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
  12. Return the pie to the oven and bake for another 15-18 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
  13. Let the tomato pie cool for 5-10 minutes before slicing.
  14. Garnish with fresh basil leaves if desired. Serve warm or at room temperature.

Notes

Keep butter cold and hands cool when making dough to ensure flakiness. Blind bake the crust to prevent sogginess. Simmer tomato sauce to reduce moisture. Use a pizza stone for crispier crust if available. Cover crust edges with foil if browning too quickly. Dough can be made up to 24 hours ahead and chilled. For gluten-free, substitute almond flour; for dairy-free, use vegan butter or coconut oil and dairy-free cheese.

Nutrition

Keywords: Philadelphia tomato pie, crispy tomato pie, bakery crust, tomato pie recipe, easy tomato pie, classic tomato pie, flaky crust, comfort food

Find it online: https://zorbmeal.com/crispy-philadelphia-tomato-pie-recipe-with-easy-classic-bakery-crust/