How do I keep Southern Tomato Pie with Sourdough Pie Crust from getting soggy?

The best way to prevent soggy tomato pie is to drain the tomatoes thoroughly before assembling the pie. Sprinkle sliced tomatoes with salt and let them rest on paper towels for about 20 minutes. Also, par-bake the sourdough pie crust and add a cheese layer on the bottom to create a barrier against moisture.

Can I make Southern Tomato Pie with Sourdough Pie Crust ahead of time?

Yes, this recipe can be prepared ahead of time. You can make the sourdough pie crust up to three days in advance and refrigerate it. The fully baked pie can also be refrigerated and reheated in the oven before serving for the best texture.

What are the best tomatoes to use for Southern tomato pie?

Fresh summer tomatoes work best for Southern Tomato Pie with Sourdough Pie Crust. Roma, heirloom, beefsteak, and vine-ripened tomatoes all provide excellent flavor. Choose ripe but firm tomatoes to reduce excess moisture.

Can I freeze Southern Tomato Pie with Sourdough Pie Crust?

Yes, you can freeze the baked pie after it cools completely. Wrap it tightly and freeze for up to two months. Reheat in the oven until warmed through to help restore the crust’s crisp texture.

Southern Tomato Pie with Sourdough Pie Crust Easy Recipe

Name: Southern Tomato Pie with Sourdough Pie Crust Easy Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1 cup unsalted butter, chilled and cubed; 1/2 cup sourdough discard, chilled; 4 tablespoons ice water; 3 large tomatoes, thinly sliced; 1 teaspoon salt for draining tomatoes; 1/4 cup fresh basil, chopped; 1/4 cup Greek yogurt; 3 tablespoons mayonnaise; 1 cup mozzarella cheese, shredded; 1 cup sharp cheddar cheese, shredded; 2 tablespoons chives or green onions, chopped; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano

Description

Southern Tomato Pie with Sourdough Pie Crust is a savory Southern comfort dish made with juicy fresh tomatoes, creamy cheese filling, herbs, and a flaky sourdough discard crust. Perfect for summer lunches, brunches, or light dinners, this tomato pie combines rich cheesy flavor with the freshness of garden tomatoes.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cubed
1/2 cup sourdough discard, chilled
4 tablespoons ice water
3 large tomatoes, thinly sliced
1 teaspoon salt for draining tomatoes
1/4 cup fresh basil, chopped
1/4 cup Greek yogurt
3 tablespoons mayonnaise
1 cup mozzarella cheese, shredded
1 cup sharp cheddar cheese, shredded
2 tablespoons chives or green onions, chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon dried oregano

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Instructions

In a large bowl, combine 1 cup of flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
Add the remaining flour and mix until crumbly. Stir in the sourdough discard and mix until a dough forms. Add ice water one tablespoon at a time if needed.
Shape the dough into a disc, wrap it, and refrigerate for at least 20 minutes.
Slice the tomatoes thinly and place them on paper towels. Sprinkle with salt and let them drain for 20 minutes. Pat dry thoroughly.
Preheat the oven to 375 degrees Fahrenheit.
In a bowl, mix together Greek yogurt, mayonnaise, 1/2 cup mozzarella cheese, 1/2 cup cheddar cheese, chives, garlic powder, black pepper, and oregano.
Roll out the chilled dough and fit it into a 9-inch pie plate. Crimp the edges and prick the bottom with a fork.
Par-bake the crust for 10 minutes.
Spread the remaining mozzarella and cheddar cheese over the bottom of the crust.
Layer the tomato slices in the crust, sprinkling chopped basil between the layers.
Spread the creamy cheese mixture evenly over the tomatoes.
Bake the pie for 30 minutes or until the top is golden and bubbly.
Allow the pie to cool slightly before slicing and serving.

Notes

Drain the tomatoes thoroughly to prevent a soggy crust.
Use ripe summer tomatoes for the best flavor.
The sourdough discard should be cold for a flakier crust.
You can add cooked bacon for extra savory flavor.
Store leftovers in the refrigerator for up to 3 days.
Reheat slices in the oven to keep the crust crisp.

Prep Time: 35 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 334 kcal
Sugar: 2 g
Sodium: 440 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 59 mg