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Old-fashioned Tomato Pie

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 50 mins
Total time 3 hrs, 25 mins
Yield Makes 6 to 8 servings
Old-fashioned Tomato Pie is summer perfection thanks to garden fresh tomatoes and herbs. When you serve Old-fashioned Tomato Pie, this plate of goodness is always a home run.

Ingredients

  • PIECRUST
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cold vegetable shortening, cut into pieces
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/2 teaspoon fine sea salt
  • 3 to 4 Tbsp. ice-cold water
  • FILLING
  • 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
  • 1 1/4 teaspoons kosher salt, divided
  • 1 sweet onion, chopped
  • 1 1/4 teaspoons freshly ground pepper, divided
  • 1 tablespoon canola oil
  • 1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
  • 1/2 cup freshly grated Gruyère cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup mayonnaise

How to Make It

  1. Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.

  2. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.

  3. Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.

  4. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.

  5. Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.

  6. Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.

  7. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.

  8. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.

  9. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.