Ingredients Breakdown
| Category | Ingredient | Amount |
|---|---|---|
| Crust | All-purpose flour | 1 ¾ cups |
| Sugar | 2 teaspoons | |
| Salt | ¼ teaspoon | |
| Chilled solid vegetable shortening | 5 tablespoons (cut into pieces) | |
| Chilled unsalted butter | 6 tablespoons (cut into pieces) | |
| Ice water | Approx. 5 tablespoons | |
| Egg (whisked with 1 teaspoon water) | 1 large | |
| Filling | Medium tomatoes (sliced ⅛–¼” thick) | 3 |
| Salt and pepper | To taste | |
| Cheddar cheese (shredded) | 1 cup | |
| Mozzarella cheese (shredded) | ½ cup | |
| Sour cream | ½ cup | |
| Mayonnaise | ¼ cup | |
| Hot sauce | 2 dashes | |
| Onion (chopped) | ⅓ cup | |
| Olive oil | 1 teaspoon | |
| Italian seasoning | 1 tablespoon |
Preparation Overview
| Step | Time Needed |
|---|---|
| Prep Time | 1 hour (includes chilling dough) |
| Baking Time | 45–50 minutes |
| Cooling Time | 10–15 minutes |
| Total Time | Approx. 2 hours |
Step-by-Step Instructions
Step 1: Prepare the Crust
- Combine flour, sugar, and salt in a food processor or with a pastry cutter.
- Pulse or mix in chilled shortening and butter until the mixture resembles pea-sized clumps.
- Gradually add ice water, 2 tablespoons at a time, until the dough forms moist clumps.
- Form the dough into a disk, wrap in plastic, and chill for at least 1 hour.
- Roll out the chilled dough on a floured surface into a circle ⅛–¼” thick, about 1 inch larger than your pie plate.
- Transfer the dough to the pie plate, trim the excess, fold under the edges, and crimp as desired.
- Prick the base with a fork and chill the crust in the freezer for 15 minutes.
Step 2: Blind Bake the Crust
- Preheat the oven to 350°F (175°C).
- Line the chilled crust with parchment paper and fill with pie weights or dry beans.
- Bake for 15 minutes. Remove weights and parchment, brush with egg wash, and bake for another 5 minutes.
Step 3: Prepare the Filling
- Tomatoes: Sprinkle sliced tomatoes with 1 ½ teaspoons salt and layer in a colander with paper towels. Let sit for 10 minutes to remove excess moisture. Gently press to release liquid if needed.
- Cheese Mixture: In a bowl, mix cheddar cheese, mozzarella cheese, sour cream, mayonnaise, and hot sauce until combined.
Step 4: Assemble and Bake
- Layer chopped onions on the bottom of the pre-baked crust and drizzle with olive oil. Season with a pinch of salt and pepper.
- Layer the drained tomato slices over the onions, sprinkling with salt, pepper, and Italian seasoning as you go. Fill up to about 1 inch below the crust edge.
- Spread the cheese mixture evenly on top.
- Bake in the preheated oven for 30 minutes or until the crust is golden and the filling is bubbling.
- Remove from the oven and cool for at least 10 minutes before slicing.
Pro Tips for Success
✔ Chilled Ingredients: Keep your butter and shortening as cold as possible for a flaky crust.
✔ Tomato Prep: Removing excess liquid from tomatoes is key to avoid a soggy pie.
✔ Even Layers: Use a spatula to spread the cheese mixture for even coverage.
Perfect Pairings
- Side Dishes: Serve with a fresh garden salad or roasted vegetables for a balanced meal.
- Beverages: Pair with a chilled glass of white wine or iced tea.
Health Benefits
Tomatoes are rich in antioxidants like lycopene and vitamin C. The use of olive oil and fresh veggies adds a nutritious touch to this indulgent savory pie.
Common Mistakes to Avoid
❌ Skipping Tomato Draining: This can lead to a watery filling and compromise the pie's texture.
❌ Overfilling the Crust: Leave some space to prevent overflow during baking.
Final Thoughts
This Savory Tomato Pie is a showstopper with its flaky crust, juicy tomatoes, and cheesy topping. Perfect for brunch, lunch, or a light dinner—it’s a comforting dish that celebrates fresh ingredients. Enjoy it warm or at room temperature!
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