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BLT Brunch Pie

Total Time

Prep: 20 min. + chilling Bake: 40 min.

Makes

6-8 servings

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
BLT Brunch Pie Recipe photo by Taste of Home

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

  1. In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
  2. Press dough 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° 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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