John’s Tomato Pie

Recipe makes 1 (9-inch) pie

Whatcha Need

• For the Crust:
• 3 cups all-purpose flour, plus more for working the dough
• 1 teaspoon kosher salt
• ¾ cup (12 tablespoons) unsalted butter, cold and cubed
• ¼ cup (4 tablespoons) solid vegetable shortening, cold and cubed
• ½ cup buttermilk
• For the Filling:
• 3-4 tomatoes, peeled
• 1 medium Vidalia onion, thinly sliced & sautéed
• Salt and black pepper to taste
• ¼ cup assorted chopped fresh herbs (such as chives, parsley, or basil)
• ¾ cup mayonnaise (Carolinians prefer Duke’s) 1 cup extra-sharp cheddar cheese, grated
• 1 egg, lightly beaten

Whatcha Do

1. Prepare the Crust: In a food processor, combine the flour, salt, butter, and shortening. Pulse until the mixture resembles coarse meal. With the processor running, gradually add the buttermilk and process just until the dough comes together.
2. Turn dough out onto a lightly floured surface and knead three or four times until smooth. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
3. Prepare the tomatoes: Peel and slice the tomatoes approximately ¼-inch thick. Arrange the slices in a single layer on a double layer of paper towels and sprinkle lightly with salt. Cover with another layer of paper towels and let rest for 15 to 20 minutes to remove excess moisture.
4. Prepare the filling: In a medium bowl, combine the mayonnaise, cheese, and egg. Mix well and set aside.
5. Preheat oven to 425℉.
6. Roll out the dough: Remove dough from refrigerator, unwrap, and place on lightly floured surface. Roll into a circle approximately 12 inches in diameter and ⅛-inch thick. Transfer to a 9-inch pie plate.
7. Trim dough about 1-inch beyond the edge of the pie plate. Fold overhang under itself and crimp edges.
8. Line crust with aluminum foil or parchment paper and fill it with pie weights or dried beans. Place on a baking sheet and bake for 20 minutes. Remove weights and foil, then return to oven for another 5 minutes or until lightly golden. Cool completely.
9. Reduce oven temperature to 350℉.
10. To assemble: Layer half of the tomato slices in the bottom of the pre-baked pie shell. Sprinkle the sautéed onions, salt and black pepper, and chopped herbs evenly over the tomatoes, then add a second layer of tomato slices.
11. Gently spread the cheese-mayonnaise mixture evenly over the top, making sure it reaches the crust edges to help seal in the tomatoes.
12. Place on a rimmed baking sheet covered with parchment and bake for 35-45 minutes.