Tomato Pie Recipe
Tomato Pie Recipe photo by Taste of Home

Tomato Pie Recipe

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4.5 15 16
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Use sunny tomatoes that are firm but not too ripe so the results are delicious rather than too juicy. — Lois Morgan, Edisto Beach, South Carolina
TOTAL TIME: Prep: 50 min. + chilling Bake: 30 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 50 min. + chilling Bake: 30 min.
MAKES: 8 servings


  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 to 3 tablespoons ice water
  • 3/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon minced fresh oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

1 piece equals 396 calories, 32 g fat (12 g saturated fat), 49 mg cholesterol, 466 mg sodium, 22 g carbohydrate, 3 g fiber, 7 g protein.


  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  3. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer or until light brown. Cool on a wire rack.
  4. In a small bowl, mix mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes. Yield: 8 servings.
Originally published as Tomato Pie in Taste of Home June/July 2013

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Reviewed Aug. 27, 2015

"I made this pie for our brunch this past weekend and we thought it was outstanding! I found the previous comments quite helpful and followed several of them when I prepared the pie. Since I was using my heirloom tomatoes, I drained the slices on paper towels and added an egg to the mayonnaise mixture. I also substituted my garden-fresh basil for the oregano and omitted the coriander. The crust is delicious and takes a bit of time to prepare, so in the future, I will make it the night before. Definitely a "keeper" recipe and one that's well worth the extra effort!"

Reviewed Jul. 28, 2015

"This is excellent! I added a little marjoram along with coriander and oregano. My husband and I love it!"

Reviewed Sep. 3, 2014

"Yummy - could eat the whole pie myself! Added basil as I have a great crop in the gaden"

Reviewed Nov. 17, 2013

"Great recipes.. I layed my tomatoes on paper towels to drain, and I used fresh basil from my garden. My family loved this recipes."

Reviewed Sep. 24, 2013

"This was really good, but it took my pie 45 minutes (not 5-10) to come to bubbly... By then the tomatoes had really broken down and there was a 1/2 inch of soupy stuff in the bottom of the pie crust. It tasted good, but next time I won't wait for bubbles! I made a pie crust with my regular shortening recipe instead of the one matched with this recipe."

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