Southern Tomato Pie
Easy Southern Tomato Pie is the perfect savory summer dish. It features a flaky homemade crust made of buttermilk biscuit dough, juicy ripe tomatoes, and creamy herb cheese filling. Includes tips for storage, freezing, and reheating.
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If you’ve ever stood over the sink eating a vine-ripe tomato like an apple with juice dripping down your wrist, you know what I mean when I say tomato season is sacred. If you’re looking for a way to honor those fresh summer tomatoes beyond a simple slice with salt and pepper, let me introduce you to a summer staple that’s equal parts comforting and celebratory: Southern Tomato Pie with Buttermilk Biscuit Crust.
Instead of a standard pastry crust, it begins with a flaky, tender buttermilk biscuit base—sturdy enough to hold up under the juicy tomatoes, but still light and buttery. It’s rustic, yet elegant. Homey, yet impressive. And yes, it tastes as good as it sounds.
Ingredients and tools you will need
Whether you’re using fresh garden tomatoes from your own backyard or the farmer’s market haul, this Buttermilk Biscuit Tomato Pie recipe is a warm-weather must. To make it, you will need:
For the crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, grated – Grating the butter might feel like a pro move, but I have found it’s the easiest way to ensure even distribution of the butter throughout the dough, giving you those yummy, flaky layers.
- 3/4 cup cold buttermilk more if needed
For the pie:
- 2 small to medium ripe tomatoes sliced ¼-inch thick – Roma tomatoes are best because they are firm, low in moisture, and not too seedy—ideal for baking without making the pie soggy. However, any readily available tomato can be used with great results.
- 2/3 cup shredded Swiss cheese
- 1/3 cup mayonnaise
- 1 tablespoon Italian seasoning – if I have fresh herbs available in my garden, I like to use a combo of fresh basil, oregano and rosemary. Use two tablespoons of fresh herbs, if using.
- 1/8 teaspoon ground black pepper
Having these tools ready makes the cooking process smooth and stress-free—and lets you focus on enjoying the heavenly aroma coming from your oven:
- Mixing bowls – At least two: one large for the biscuit dough and another small one for the cheese-herb mixture.
- Grater – To grate the cold butter easily into the flour mixture.
- Measuring cups and spoons – For accurate measurements of flour, butter, buttermilk, and seasonings.
- Rolling pin – To roll the biscuit dough into a 13-inch circle.
- Floured surface – A clean countertop or pastry board for kneading and rolling out the dough.
- 9-inch pie plate or quiche pan – The vessel for your savory pie masterpiece.
- Fork or pie weights – Use the fork for docking the crust (pricking holes to prevent bubbles) or the pie weights to weight the crust down to keep it from bubbline up during baking.
- Sharp knife or mandoline – To slice the tomatoes evenly at ¼-inch thickness.
- Paper towels – For draining excess moisture from tomato slices.
- Spatula or spoon – To spread the cheese and herb mixture over the crust.
- Oven mitts – To safely handle hot dishes coming out of the oven.
- Cooling rack – Helps air circulate around the pie as it cools for clean slicing.
Make and bake the biscuit crust
Making the flaky crust involves blending cold grated butter into a simple flour mixture, then rolling it out into a tender, flaky biscuit base.
- Preheat the oven to 450°F. Position the oven rack in the middle of the oven.
- In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.
- Add the butter and stir until the pieces of butter are mixed evenly throughout the flour mixture.
- Add the cold buttermilk (a splash more if needed) until the dough just comes together and leaves the side of the bowl.
- Turn the dough out onto a floured surface. Knead it gently—no more than 10 times—and roll it out into a generous round, about 13 inches wide and half an inch thick.
- Fit it into a 9-inch pie plate or quiche pan and give the bottom of the crust a few pricks with the tines of a fork. The small holes keep the crust from puffing up.
- A quick blind bake at 450°F for about 8–10 minutes helps the crust hold its shape, develop a golden brown edge and seals out the moisture from the tomatoes.
How to make Southern Tomato Pie
While the crust bakes and cools slightly, it’s time to prep the star of the show: ripe, summer tomatoes. Here’s how to make sure your pie doesn’t end up soggy:
- Arrange 2–3 small to medium tomatoes, sliced ¼-inch thick, in a single layer on a layer of paper towels.
- Pat the tops dry with another towel to draw out any excess water—this crucial step is key for a firm, sliceable pie.
- In a small bowl, combine the cheese, mayonnaise, Italian seasoning, and pepper.
- Spread the mayo mixture evenly over the homemade crust.
- Layer the tomato slices over the cheese mixture, arranging them snugly to cover the entire surface.
- Return the pie to the preheated oven and bake for an additional 10–15 minutes, until the tomatoes are warmed through and the cheese is melted into a bubbling, savory layer.
- Let the savory southern tomato pie cool for 15 minutes before slicing. This not only makes it easier to serve but also helps the flavors settle beautifully.
Storage, freezing and reheating instructions
Storage. Allow the pie to cool to room temperature. Refrigerate the leftovers in an airtight container or tightly wrap in foil or plastic wrap. The pie is best if eaten within three days.
Freezing. You can freeze the fully baked pie by allowing it to cool completely, then wrapping it tightly in plastic wrap and aluminum foil. Store for up to 2 months. For best results, freeze the pie without the tomato topping and add fresh tomatoes when reheating.
Reheating. Preheat the oven to 350°F (175°C) and bake uncovered for 15–20 minutes, or until heated through. From frozen, bake at 350°F for 30–40 minutes, loosely tented with foil to prevent the crust from over-browning. For a crisper crust, reheat the pie on the lower rack of the oven.
Frequently asked questions
Yes, in a pinch! While homemade biscuit dough gives a superior flavor and texture, pre-made biscuit dough can be used for convenience. Follow the directions given on the package.
This is usually due to excess moisture from the tomatoes. Be sure to pat the tomato slices dry thoroughly before layering them in the pie, and don’t skip pre-baking the crust.
Absolutely! Try sharp cheddar, mozzarella cheese, Gruyère, or even a mixture of cheese—just make sure it melts well and pairs nicely with the tomatoes and herbs.
Yes! Mix 3/4 cup of milk with 2 teaspoons of lemon juice or white vinegar, let it sit for 5–10 minutes, and use it as a buttermilk alternative.
Yes. Bake it fully, let it cool, and refrigerate. Reheat in the oven at 350°F for about 15–20 minutes before serving.
Nope! The skins add texture and hold the slices together. If you prefer a smoother bite, you can blanch and peel them, but it’s optional.
Yes, but cut them in half and pat them dry. Their extra juice may require a longer bake time or a quick sauté beforehand to reduce moisture.
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Serve tomato pie with
- Asian Cucumber Salad
- Marinated Asparagus
- Crab Deviled Eggs
- Roasted Corn with Bacon Butter
- Grilled Shrimp Salad with Hot Bacon Dressing
Southern Tomato Pie
Ingredients
For the buttermilk biscuit crust:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter grated
- 3/4 cup cold buttermilk more if needed
For the tomato pie:
- 2 small to medium ripe tomatoes sliced ¼-inch thick
- 2/3 cup shredded Swiss cheese
- 1/3 cup mayonnaise
- 1 tablespoon dried Italian seasoning
- 1/8 teaspoon ground black pepper
Instructions
For the buttermilk biscuit crust:
- Preheat the oven to 450°F. Position the oven rack in the middle of the oven.
- In a large bowl, combine the flour, sugar, baking soda, baking powder and salt.
- Add the butter and stir until the pieces of butter are mixed evenly throughout the flour mixture.
- Add the buttermilk and stir until the dough comes together and begins to leave the sides of the bowl, adding additional milk if necessary.
- Turn the dough out onto a floured surface. Lightly knead 10 times.
- Form the dough into a 5-inch round. Then, using a floured rolling pin, roll the dough out into a round measuring at least 13-inches wide and about ½-inch thick.
- Fit the dough into a 9-inch pie plate or quiche pan.
- Using the tines of a fork, prick about a dozen holes into the bottom of the crust. This will prevent any bubbles from forming in the crust as is baking.
- Bake for about 8-10 minutes, until the crust is just starting to turn brown.
For the tomato pie:
- Arrange the tomato slices on a layer of paper towels. Pat the tops dry with another paper towel to remove any excess moisture.
- Combine the cheese, mayonnaise, Italian seasoning, and pepper in a small bowl. Spread the herb cheese mixture over the top of the biscuit crust.
- Arrange the tomato slices over the cheese.
- Return the pie to the oven and bake for an additional 10-15 minutes until the tomatoes are heated through and the cheese is melted.
- Allow the pie to cool for 15 minutes before serving.
- Cut into slices and serve warm.
