Tomato Pie with a Buttermilk Biscuit Crust
For the crust:
  • 2 cups flour, plus more for kneading and rolling out crust
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoon butter, cut into small pieces and chilled
  • 1 cup buttermilk
For the pie:
  • 2 pounds tomatoes, (about 5-6) cored and cut into ¼" slices
  • ½ teaspoon kosher salt, divided
  • 1 tablespoon cornmeal
  • 2 cups (8 ounces) shredded cheese, I used 5-Italian blend and monterey jack cheese
  • ½ cup (2 ounces) shredded Parmesan cheese
  • ¾ cup mayo
  • 4 green onions, sliced
  • 10-12 basil leaves, chopped (2 tablespoons)
  • 1 teaspoon Frank's Hot Sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
For the crust:
  1. In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt.
  2. Cut butter into the flour mixture with a pastry blender until the mixture is coarse and small pieces of butter remain.
  3. Pour in the buttermilk and stir until incorporated.
  4. On a lightly floured surface, with floured hands, put the ball of dough on the lightly floured surface and spinkle with a little more flour. The dough will be quite sticky!
  5. Knead a few times until dough comes together and it's not so sticky.
  6. Flatten into a disk and wrap in plastic wrap.
  7. Place in the refrigerator for 1-24 hours before rolling out.
  8. After dough has chilled, place the disk on a lightly floured surface and roll out to a 11" circle.
  9. Carefully pick up the dough and place in 9 or 9½" deep dish pie plate.
  10. Trim any excess and fold edges under and crimp.
  11. Place in a 350 degree oven and par bake for about 10 minutes.
  12. Remove from the oven and set aside.
For the pie:
  1. Place a double layer of paper towels on a cookie sheet and layer the cored and sliced tomatoes in a single layer.
  2. Sprinkle with ¼ teaspoon kosher salt.
  3. Put another double layer of paper towels over the tomatoes and repeat with the remaining sliced tomatoes.
  4. Sprinkle with the other ¼ teaspoon kosher salt.
  5. Cover with paper towels and let sit for 30 minutes. The salt helps draw the moisture out of the tomatoes.
  6. While the tomatoes are draining, sprinkle the cornmeal over the cooling pie crust.
  7. Mix all of the cheeses in a medium bowl. Take out 1 cup of the cheese and set aside.
  8. To the remaining cheese, mix in the mayo, green onions, basil, hot sauce, kosher salt, and pepper.
  9. After the tomatoes have sat, sprinkle ½ of the reserved cup of cheese over the cornmeal in the bottom of the crust.
  10. Layer the pie shell with the drained tomatoes.
  11. Spread the mayo mixture over the top of the tomatoes.
  12. Top with the remaining reserved cheese.
  13. Bake in a 350 degree oven for 35 to 40 minutes until golden and crust is browned. Watch carefully toward the end and tent with foil if the pie is getting too brown.
  14. Let sit at least 30-45 minutes before cutting.
Recipe by Sunflower Supper Club at