BLT Brunch Pie Recipe
BLT Brunch Pie Recipe photo by Taste of Home
Publisher Photo
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min.

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

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; top with half of the mayonnaise mixture. Repeat layers.
Bake at 350° for 30-35 minutes or until a knife inserted in 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 piece: 464 calories, 39g fat (11g saturated fat), 38mg cholesterol, 618mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 8g protein.

  • 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
  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 in 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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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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