southern tomato pie recipe
The Best southern tomato pie recipe
I love this dish because it’s versatile—great for everyday meals or when you want something hearty but still light. The tomatoes are packed with natural sweetness and vitamins, and the crust adds a satisfying crunch. It’s a way to enjoy fresh summer produce without fuss, and the slow cooking process lets the flavors meld together perfectly. Plus, it’s easy to make ahead and reheat, so it’s always ready when you need it. My husband and kids swear by it, and I’ve even served it at a few potlucks where people kept coming back for more. It’s the kind of dish that feels like a hug in a bowl.
Classic Southern Tomato Pie with Crispy Dough
A comforting, no-bake tomato pie featuring a buttery crust and a rich, spiced tomato sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice water
- 2 cups crushed tomatoes
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup heavy cream
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, cut cold butter into flour until the mixture resembles coarse crumbs. -
2
Drizzle in ice water, one tablespoon at a time, mixing until the dough just comes together. Chill for 15 minutes. -
3
Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer to the dish and press edges gently. Trim excess. -
4
In a saucepan, heat olive oil over medium. Add minced garlic and sauté for 30 seconds. Stir in crushed tomatoes, tomato sauce, oregano, paprika, and red pepper flakes. Simmer for 10 minutes. -
5
Reduce heat to low, stir in heavy cream, and simmer uncovered for 10 more minutes until slightly thickened. Cool slightly before pouring over the crust. -
6
Bake the crust for 10 minutes. Pour the sauce evenly over the crust and bake for another 20 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Southern Tomato Pie with Crispy Dough Works
❓ Frequently Asked Questions About Southern Tomato Pie with Crispy Dough
How do I adjust the texture if my Southern Tomato Pie turns too thick?
Yes, it can happen if the tomatoes are overripe or if you didn’t blend them enough. To lighten the texture, stir in 1–2 tablespoons of tomato paste or a splash of water or broth while cooking. If the pie is too dry, add a pat of butter or a few drops of heavy cream while baking.
Can I use fresh tomatoes instead of canned for this recipe?
Absolutely! Fresh tomatoes work well, but you’ll need to adjust the method slightly. Blend or purée about 6 cups of ripe tomatoes (about 3–4 pounds) and strain out any seeds for a smoother consistency. If you prefer chunkier tomatoes, skip the straining and use them whole.
What’s the best way to serve Southern Tomato Pie?
This pie pairs beautifully with classic Southern sides like buttery biscuits, creamy macaroni and cheese, or a simple green salad with a tangy vinaigrette. It also tastes great on its own with a dollop of whipped cream or a scoop of vanilla ice cream.
How can I prevent the pie from cracking during baking?
Cracks can form if the crust isn’t pre-baked or if the filling is too wet. Pre-bake the crust for 5–7 minutes at 375°F (190°C) before adding the filling. If the filling is too thick, stir in a little water or broth to help it spread evenly. A lightly oiled pie dish also helps prevent cracking.
Can I make this pie ahead of time?
Yes! Assemble the pie, cover loosely with foil, and refrigerate for up to 24 hours. Bake directly from the fridge for about 20–25 minutes, or until the filling is bubbling and the crust is golden. The pie will continue cooking slightly after removal from the oven, so check for doneness 5 minutes before fully done.
