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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! —Shara Walvoort, Oostburg, Wisconsin
  • 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 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 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
  • Press dough 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° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.
Nutrition Facts
1 piece: 464 calories, 39g fat (11g saturated fat), 38mg cholesterol, 618mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 8g protein.

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Reviews

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Average Rating:
  • txxschic
    Apr 7, 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!

  • carolrimm
    Oct 13, 2012

    No comment left

  • josiegroper
    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
    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.

  • krystaljoy
    Feb 14, 2010

    No comment left

  • Dutaxa
    Jul 2, 2008

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

  • Amy
    Aug 18, 2006

    No comment left