Can I use store-bought crust instead of sourdough crust?

Yes, you can substitute a store-bought pie crust if needed. However, Southern Tomato Pie with Sourdough Pie Crust gets its signature depth of flavor from the tangy sourdough base, which enhances the overall taste and texture. A regular crust will still work, but the flavor profile will be slightly milder.

How do I prevent my Southern Tomato Pie with Sourdough Pie Crust from becoming soggy?

The key is removing excess moisture from the tomatoes. Slice them, salt lightly, and let them drain on paper towels before assembling. Pre-baking the crust also helps create a barrier that keeps Southern Tomato Pie with Sourdough Pie Crust crisp and structured.

Can I make Southern Tomato Pie with Sourdough Pie Crust gluten-free?

Yes. You can use a gluten-free pie crust or a gluten-free sourdough-style alternative. The filling remains naturally gluten-free, so adapting the crust is the only major change needed for a gluten-free version of Southern Tomato Pie with Sourdough Pie Crust.

Best Southern Tomato Pie with Sourdough Pie Crust

Description

Southern Tomato Pie with Sourdough Pie Crust is a classic Southern savory pie made with layers of juicy ripe tomatoes, a tangy sourdough crust, and a creamy cheese topping. It’s a comforting, seasonal dish perfect for summer gatherings, brunch, or light dinners, delivering rich flavor with fresh garden ingredients.

Ingredients

Scale

1 sourdough pie crust, prepared and pre-baked
6 large ripe tomatoes, sliced
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup mayonnaise
3 green onions, finely chopped
2 cloves garlic, minced
1/3 cup fresh basil, chopped
1 tablespoon butter or olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornmeal or flour (for crust barrier)

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Instructions

Preheat the oven to 375°F (190°C) and pre-bake the sourdough pie crust until lightly golden. Set aside to cool slightly.
Slice tomatoes evenly and place them on paper towels. Sprinkle lightly with salt and let them drain for 20–30 minutes, then pat dry thoroughly.
Heat butter or olive oil in a skillet and sauté green onions and garlic until soft and fragrant, avoiding browning.
In a bowl, mix cheddar cheese, mozzarella cheese, mayonnaise, black pepper, and half of the fresh basil until well combined.
Sprinkle cornmeal or flour over the pre-baked crust to help absorb excess moisture.
Layer tomato slices evenly in the crust, followed by sautéed onion and garlic mixture and a sprinkle of basil.
Repeat layering until all tomatoes are used, ensuring even distribution for balanced flavor.
Spread the cheese mixture evenly over the top, fully covering the tomatoes.
Bake for 30–40 minutes, or until the top is golden, bubbly, and set in the center.
Remove from the oven and allow the pie to rest for at least 20 minutes before slicing. Garnish with remaining basil before serving.

Notes

Always drain tomatoes thoroughly to prevent a watery filling.
Pre-baking the sourdough crust helps keep it crisp and sturdy.
Use firm, ripe tomatoes such as beefsteak or heirloom varieties for best texture.
Let the pie rest before slicing to ensure clean, firm cuts.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 6g
Sodium: 520mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 55mg