Southern Tomato Pie with Buttermilk Crust

Let’s make it

1. 1

   Preparation

   Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.

2. 2

   Crust

   In a medium bowl, combine the all-purpose flour and salt for the crust. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.

3. 3

   Crust

   Add the cold buttermilk gradually and stir until the dough just comes together. Press the dough evenly into the bottom and up the sides of the prepared pie dish to form the crust.

4. 4

   Crust

   Place the crust in the oven and bake for about 12 minutes or until lightly golden. Remove from oven and set aside.

5. 5

   Filling

   While crust bakes, prepare the tomatoes by layering the tomato slices on a wire rack over a tray or paper towels. Sprinkle with kosher salt and let drain for 15 minutes to remove excess moisture.

6. 6

   Filling

   Pat the tomatoes dry with paper towels to remove excess liquid. This helps prevent a soggy pie.

7. 7

   Filling

   In a bowl, mix the mayonnaise, shredded sharp cheddar cheese, grated Parmesan cheese, chopped fresh basil, black pepper, and garlic powder until well combined.

8. 8

   Assembly

   Layer half of the sliced tomatoes evenly over the partially baked crust. Spread half of the cheese mixture over the tomatoes.

9. 9

   Assembly

   Repeat the layers with the remaining tomatoes and cheese mixture.

10. 10

    Baking

    Optionally, sprinkle paprika on top for color. Bake for 25-30 minutes until bubbly and golden on top.

11. 11

    Serving

    Remove the pie from the oven and cool for 10 minutes before slicing and serving warm.