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PieBird Tomato Pie

November 7, 2013 |

Tomato Pie | Flavor, NC

Recipe courtesy of Sheila Duncan
as seen on episode “PieBird”, season 3

For Butter Crust


  • 3 cups all-purpose flour
  • 1 1⁄4 tsp. salt
  • 1⁄4 lb. chilled butter, cut into small pieces (lard can be substituted)
1⁄2 cup chilled shortening

Sift flour and salt into a medium bowl. Add butter and shortening, and cut into flour with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 4–5 tbsp. ice water, until dough just holds together. Divide into 2 uneven balls: two-thirds for the bottom crust and one-third for the top. Pat each into a disk and wrap in plastic. Refrigerate for 1 hour to allow the dough to rest. Roll out on a floured surface to fit a 9″ pie pan.

For Filling


  • 6 oz. goat cheese
  • ½ cup mayonnaise
  • ½ cup Gruyere cheese, grated
  • 2 tablespoons hot sauce
  • ½ cup flour
  • 2-3 large fresh tomatoes sliced
  • 1 small red onion, thinly sliced
  • Fresh basil
  • Salt and pepper to taste

Mix Goat cheese, mayo, gruyere, hot sauce, flour, salt and pepper to taste in a large bowl. Place one layer of red onions in unbaked pie crust. Top with one layer of sliced tomatoes and a layer of basil, pour the filling over the layers and then top with another layer of slice tomatoes. Sprinkle with more Gruyere cheese and bake 20 to 30 minutes at 350 degrees.

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Category: Recipes

Comments (2)

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  1. Jessica says:

    Mine took longer ~45 minutes to bake.

  2. Gene says:

    This is delicious. And hearty, unlike the scrawny “tomato pies” in the Northeast. Especially in Philadelphia where the “tomato pie” doesn’t even have cheese, just some underseasoned tomato sauce on a spongy, bready “crust.”

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