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Southern-Style Tomato Pie Recipe with Easy Cheddar Biscuit Crust

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A flaky, buttery cheddar biscuit crust holds a creamy, herb-laced tomato filling, creating a comforting Southern-style tomato pie perfect for casual gatherings or a cozy weekend meal.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 3/4 cup (180ml) buttermilk, cold
  • 4 large ripe tomatoes, thickly sliced (about 1/4 inch thick)
  • 1/2 teaspoon salt (for tomatoes)
  • 1/2 teaspoon freshly ground black pepper (for tomatoes)
  • 1 cup (225g) cream cheese, softened
  • 1/2 cup (120ml) mayonnaise
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano

Instructions

  1. Slice tomatoes about 1/4 inch thick. Lay on paper towels and sprinkle with 1/2 teaspoon salt. Let rest 15-20 minutes to draw out moisture.
  2. In a large bowl, whisk together sifted flour, baking powder, salt, and black pepper. Add cold cubed butter and cut into flour until coarse crumbs form with some pea-sized bits.
  3. Stir in shredded cheddar cheese. Pour in cold buttermilk and gently mix until just combined; dough will be soft and slightly sticky.
  4. Transfer dough to greased 9-inch pie dish or cast-iron skillet. Press evenly across bottom and up sides about 1/4 to 1/2 inch thick. Press cracks gently to seal.
  5. In a medium bowl, blend softened cream cheese, mayonnaise, Parmesan cheese, minced garlic, chopped basil, and dried oregano until smooth. Season with 1/2 teaspoon black pepper and pinch of salt if needed.
  6. Pat tomato slices dry with paper towels. Layer tomatoes over biscuit crust, overlapping slightly but not overcrowding.
  7. Spread cream cheese mixture evenly over tomatoes with a spatula, covering all slices.
  8. Preheat oven to 375°F (190°C). Bake pie on middle rack for 35–40 minutes until crust is golden and toothpick inserted in crust comes out clean. Filling should be bubbly but not watery. Tent with foil if crust browns too quickly.
  9. Let pie cool at least 15 minutes before slicing to allow filling to set. Serve warm or at room temperature.

Notes

If crust gets soggy, pre-bake (blind bake) crust for 10 minutes before adding filling. Keep butter cold for flaky crust. Drain tomatoes well to avoid soggy crust. Tent pie with foil if crust browns too fast. Let pie rest before slicing for clean cuts. For gluten-free crust, use almond or gluten-free flour blend. For dairy-free, substitute cheddar and cream cheese with plant-based alternatives.

Nutrition

Keywords: tomato pie, cheddar biscuit crust, Southern recipe, tomato pie recipe, easy tomato pie, summer tomatoes, comfort food, savory pie

Find it online: https://zorbmeal.com/southern-style-tomato-pie-recipe-with-easy-cheddar-biscuit-crust-guide/