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BLT Brunch Pie

 BLT Brunch Pie
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!
6-8 ServingsPrep: 20 min. + chilling Bake: 40 min.

Ingredients

  • 1-1/4 cups King Arthur Unbleached 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

Directions

  • In a large bowl, combine the first four ingredients. Cut in
  • shortening until crumbly. Stir in sour cream. Cover and refrigerate
  • for 30 minutes.
  • Press pastry into a 9-in. pie plate; flute edges if desired. Bake at
  • 375° for 10 minutes. Cool completely.
  • In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms,
  • bacon, green pepper and onion. Layer half of the tomatoes in crust;

2 of 2

BLT Brunch Pie (continued)

Directions (continued)

  • top with half of the mayonnaise mixture. Repeat layers.
  • Bake at 350° for 30-35 minutes or until a knife inserted near the
  • center comes out clean. Refrigerate leftovers. Yield: 6-8 servings.
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.