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BLT Brunch Pie Recipe
BLT Brunch Pie Recipe photo by Taste of Home

BLT Brunch Pie Recipe

Publisher Photo
My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan!
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • FILLING:
  • 3/4 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4-1/2 ounces) mushroom stems and pieces, drained
  • 8 bacon strips, cooked and crumbled
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped onion
  • 3 medium tomatoes, peeled and sliced

Nutritional Facts

1 serving (1 piece) equals 464 calories, 39 g fat (11 g saturated fat), 38 mg cholesterol, 618 mg sodium, 19 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. In a large bowl, combine the first four ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
  2. Press pastry into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
  3. In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
  4. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as BLT Brunch Pie in Taste of Home August/September 2001, p27

Nutritional Facts

1 serving (1 piece) equals 464 calories, 39 g fat (11 g saturated fat), 38 mg cholesterol, 618 mg sodium, 19 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for BLT Brunch Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 17, 2012

This is extremely delicious and I make it every summer! I do modify it a bit and use about 1/3 cup mayo and the rest sour cream as I don't like mayo. I find it takes me longer to make as well as I am not good at peeling tomatoes!

MY REVIEW
Reviewed Sep. 10, 2010

Have made this several times and each time someone asks for the recipe. It is a favorite when we can pick the tomatoes from the garden.

MY REVIEW
Reviewed Jul. 2, 2008

When the tomatoes come in and its a hot summer night nothing makes a better light dinner with a salad!

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