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Tomato Pie

Laurie Colwin's Perfect Summer Pie
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Course main or sidedish
Cuisine American


  • 2 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 stick butter, cut into 8 or 10 pieces
  • ¾ cup milk
  • 2 pounds tomatoes
  • 1-½ cups grated cheddar
  • cup mayonnaise
  • 2 tbsp lemon juice
  • julienned basil to taste (about ½ cup)


  • Combine the flour, baking powder, and salt in a large mixing bowl.
  • Add the butter and pinch it into the flour until it is all in pea-sized bits.
  • Add the milk and mix with a spoon or by hand until the dough comes together. If you need to add more milk, do so.
  • Smash half of this dough into the bottom of a pie plate (it will be about a half-inch thick). According to Ann, it doesn't matter if it comes up the side, just the bottom. Though Colwin asks you to roll the dough out, which is fine, too.
  • Heat your oven to 400˚F.
  • Slice the tomatoes and layer them on top of the dough.
  • Mix the mayo and lemon juice, and pour this over the tomatoes. (If you wish, add basil here.)
  • Top it all with the cheddar cheese. Fashion the remaining dough into a top and spread it over the pie. Try to cover the entire pie but don't worry overly about this; it's a biscuit crust.
  • Bake for 30 minutes or until the crust is golden brown and cooked through.
Keyword Pie, tomato