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

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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


  • 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
  • 3/4 cup mayonnaise
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4-1/2 ounces) mushroom stems and pieces, drained
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped onion
  • 3 medium tomatoes, peeled and sliced

Nutritional Facts

1 piece: 464 calories, 39g fat (11g saturated fat), 38mg cholesterol, 618mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 8g protein.


  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

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txxschic User ID: 7785011 246753
Reviewed Apr. 7, 2016 Edited Apr. 18, 2016

"This was sooo amazingly delicious! I made it in my 9" deep dish tart pan with removable bottom. The presentation was as wonderful as the taste. I did add garlic powder and did not peel tomatoes, used jalapenos because that's what i had on hand (I'm from south Texas). It took 20 minutes longer because of the deep dish pan i used. Got so many compliments! Will definitely make this again&again!"

josiegroper User ID: 1274415 89288
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!"

Mimsfriend User ID: 1755358 32895
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."

Dutaxa User ID: 2356601 37729
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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