Easy Southern Tomato Pie: A Quick, Cheesy & Comforting Classic

Craving the rich, cheesy goodness of a classic Southern tomato pie but short on time or wary of a soggy crust? Look no further! This revolutionary easy tomato pie recipe delivers all the comforting flavors you love, without any of the fuss. Forget the traditional rolled-out pastry crust; we’re embracing simplicity with a fluffy, flavorful Bisquick base. Topped with a savory blend of sharp cheddar and creamy mayonnaise, then layered with vibrant fresh tomato slices, this pie is a true summer delight. As an added bonus for those with dietary needs, we’ve included simple adaptations to make this a delicious gluten-free option too. Prepare to impress your family and friends with this fuss-free, utterly delicious take on a beloved Southern staple!

An overhead shot of a golden-brown tomato pie with a slice cut out, surrounded by fresh whole tomatoes and basil leaves.

Reinventing Southern Comfort: The Genius of a Bisquick Crust

Southern Tomato Pie holds a special place in the hearts of many, a beloved dish that celebrates the bounty of summer tomatoes. Traditionally, this savory pie relies on a homemade, rolled-out pastry crust, which, while delicious, can be intimidating and time-consuming for the average home cook. The intricate process of chilling, rolling, and blind-baking often adds extra steps that many busy schedules simply can’t accommodate. Furthermore, a common complaint with classic tomato pie recipes is the dreaded soggy bottom, where the moist tomatoes seep into the delicate crust, turning it into an unappetizing mush.

Our goal was to capture that quintessential old-fashioned tomato pie taste – the creamy, tangy, cheesy filling perfectly complementing the sweet acidity of fresh tomatoes – but strip away all the traditional challenges. The solution? A brilliant, doughy Bisquick crust. This innovative approach replaces the multi-step pastry shell with a simple, mix-and-pat method. You just combine Bisquick, milk, a portion of the cheese, and fragrant herbs, then press it directly into your pie dish. This creates a fluffy, biscuit-like base that not only saves precious time but also offers superior resistance to the tomatoes’ moisture, ensuring a beautifully browned and firm crust every single time. It’s the perfect fusion of quick-prep convenience and comforting Southern tradition.

This turned out beautiful and so TASTY. My husband loved it too. I made it exactly as printed, pulling the crust up the sides and leaving a thinner crust layer on the bottom. That’s what I have always disliked about other recipes……soggy crust. This did not have one, browned nicely on the bottom due to higher cooking temperature, I presume. The seasoning in the crust perfectly complimented the tomato flavor. I will definitely make again and again and change up by experimenting with seasonings and cheese. Tip: make SURE you get tomatoes as dry as you can 🙂

—AKeeper

A perfectly sliced piece of tomato pie on a white scalloped plate, with a whole fresh tomato placed beside it.

The Secret to a Perfectly “Not Soggy” Tomato Pie

Preventing a soggy crust is the most critical step to achieving a truly spectacular tomato pie. Fresh tomatoes are naturally full of water, and if not properly managed, this moisture will release during baking and turn your beautiful pie into a watery mess. The simple yet highly effective trick is to thoroughly drain your tomato slices before assembling the pie. This step is non-negotiable and makes all the difference.

Begin by thinly slicing your tomatoes, aiming for about 1/4-inch thickness. Lay a double layer of paper towels on a baking sheet, then arrange the tomato slices in a single layer on top. Cover the tomatoes with another two layers of paper towels and gently press down to absorb excess moisture. Let the tomatoes “drain” for at least 30 minutes, or even up to an hour, while you prepare the crust and filling. For extra large or particularly juicy tomatoes, you might even consider salting them lightly after slicing, letting them sit for 15-20 minutes to draw out more water, then patting them thoroughly dry before proceeding. This moisture-wicking technique is also invaluable for other tomato-centric dishes, like preparing Southern-style fried green tomatoes, ensuring a crisp, enjoyable texture every time.

What to Serve with Your Delightful Tomato Pie

This tomato cheese pie, with its hearty Bisquick crust and rich cheddar-mayo filling, is substantial enough to be a meal in itself, or it can be the star of a delightful brunch or dinner spread. Think of dishes you would typically pair with a quiche or a savory tart, and you’ll find perfect companions for this pie. The key is to balance its richness with lighter, fresher accompaniments.

Consider serving it alongside:

Fresh Green Salads: A crisp, vibrant salad offers a wonderful contrast to the warm, savory pie. Options like a Strawberry Feta Salad, an Apple Pecan Salad, or a simple garden salad with a light vinaigrette would be excellent choices. The fresh greens and tangy dressing cut through the richness of the cheese.
Light Fruit Salads: A medley of fresh seasonal fruits adds a touch of sweetness and bright acidity, providing a refreshing palate cleanser.
Roasted or Grilled Vegetables: Dishes like green bean salad, tender grilled zucchini, perfectly roasted broccoli, or caramelized Brussels sprouts complement the pie beautifully without making the meal too heavy. Their earthy flavors and slight char add another layer of depth.
Light Soups: A delicate vegetable broth-based soup or a chilled gazpacho (especially in summer) can make for an elegant pairing, offering a comforting liquid element without overpowering the main dish.

Crafting Your Easy Tomato Pie: A Step-by-Step Guide

Ready to make this comforting pie? Let’s walk through the steps together. The process is incredibly straightforward, designed for maximum flavor with minimum effort. (Below provides step-by-step photos and detailed instructions. For the complete ingredient list and precise measurements, please refer to the recipe card at the end of this article.)

Step 1: Prep Your Tomatoes for Success

This is the most crucial step to ensure a firm, non-soggy crust. Place a double layer of paper towels on a large baking sheet. Carefully arrange your fresh, 1/4-inch thick tomato slices in a single layer on top. Cover them with two more layers of paper towel and gently press down to absorb as much excess moisture as possible. Let them stand undisturbed for at least 30 minutes while you prepare the other components. This dedication to drying will pay off immensely.

Sliced tomatoes laid out on a baking sheet with paper towels to absorb moisture.

Step 2: The Effortless Bisquick Crust

While your tomatoes are diligently draining, it’s time to whip up the simple Bisquick crust. In a medium bowl, combine the Bisquick baking mix, a portion of the shredded sharp cheddar cheese, your chosen dried herbs (garlic powder, basil, and oregano), milk, and cooled melted butter. Mix everything until a soft, pliable dough forms. Transfer this dough to a greased pie plate and, using your hands, firmly press it evenly across the bottom and up the sides to create a well-formed crust. Once pressed, pop the pie plate into the refrigerator to chill while you prepare the luscious filling.

The prepared Bisquick dough pressed into a pie pan, ready for the filling.

Step 3: Tomato Cheesy Magic and Layering

Now for the heart of the pie – the rich and tangy cheese-mayonnaise filling. In another bowl, combine the remaining shredded sharp cheddar cheese, creamy mayonnaise, minced chives (or green onions), a touch of apple cider vinegar for brightness, salt, and pepper. Mix until everything is well combined and smooth. Retrieve your chilled crust from the refrigerator. Spread half of the cheese-mayo filling evenly over the bottom of the crust. Then, arrange the thoroughly drained tomato slices over this first layer of filling, allowing them to slightly overlap if necessary to fit them all. Finally, gently spread the remaining cheese-mayo filling over the tomatoes, ensuring they are well covered.

The first layer of cheese-mayo filling and sliced tomatoes arranged in the pie crust.

Step 4: Time to Bake!

Preheat your oven to 400°F (200°C). Once preheated, carefully place your assembled tomato pie into the oven. Bake for 35-40 minutes, or until the Bisquick crust is beautifully browned and the cheesy topping is bubbly and golden. If you desire an extra touch of golden-brown color on the top, you can carefully broil the pie for 1-2 minutes at the very end, but watch it constantly to prevent burning! Once baked, resist the urge to slice immediately. Let the pie stand and cool for 10-15 minutes before cutting. This crucial resting time allows the filling to set, ensuring clean, perfect slices for serving. Enjoy every savory bite!

The second layer of cheese-mayo filling spread on top of the tomatoes.

Gluten-Free? No Problem! Easy Adaptations

This fantastic tomato pie recipe is incredibly versatile and can be easily adapted to be gluten-free, ensuring everyone can enjoy a slice of this Southern comfort. The key lies in substituting the Bisquick baking mix with a suitable gluten-free alternative.

Many home cooks have had great success swapping in Pamela’s Gluten-Free Baking Mix, which yields a tender and flavorful crust. However, some gluten-free Bisquick-branded mixes can result in a drier, more gritty texture, potentially requiring an extra splash of milk to achieve the right dough consistency. King Arthur Baking Company also offers excellent gluten-free baking mixes that would likely work well in this recipe, though they haven’t been personally tested with this specific formulation.

If you can’t find a dedicated gluten-free baking mix, you can easily create your own substitute using gluten-free all-purpose flour. Simply replace the Bisquick with 2 cups of your preferred gluten-free all-purpose flour blend. To this, add 2 teaspoons of baking powder and 1/2 teaspoon of salt, along with the other dry seasonings. When mixing with the milk and butter, you’ll want to increase the amount of melted butter to 4 tablespoons to ensure proper binding and a rich texture. This DIY approach gives you flexibility and still results in a wonderfully sturdy and delicious gluten-free crust.

Flavor Boosters: Exciting Add-Ins and Variations

While this easy tomato pie is undeniably delicious in its classic form, it also serves as a fantastic canvas for culinary creativity. Don’t hesitate to “doctor up” this savory pie with additional ingredients to suit your taste preferences or to use up what you have on hand. The cheese-mayonnaise mixture is the perfect vehicle for introducing new flavors and textures. Here are some yummy add-in ideas to elevate your pie even further:

Caramelized Onions: Sautéed onions, particularly when caramelized to a deep golden brown, add a sweet and savory depth that pairs exquisitely with tomatoes and cheese.
Diced Ham or Crispy Bacon: For a heartier pie, fold in some finely diced cooked ham or crumbled crispy bacon into the cheese-mayo filling. These add a smoky, savory punch and satisfying texture.
Cooked Sausage: Crumbled and cooked breakfast sausage or Italian sausage can transform this into a more substantial, meal-worthy pie. Ensure it’s well-drained of excess fat before adding.
Fresh Herbs: While dried herbs are used in the crust, incorporate fresh minced herbs like basil, chives, parsley, or dill directly into the filling for a burst of vibrant flavor. A sprinkle on top before serving also adds visual appeal.
Different Cheeses: Experiment with other cheese varieties. A blend of sharp cheddar with a touch of Gruyere, Parmesan, or even some smoked gouda can add incredible complexity.
A Hint of Spice: For those who enjoy a little heat, a pinch of cayenne pepper or red pepper flakes mixed into the filling can provide a subtle, welcome warmth.

Check out the comments below for even more innovative ideas from other home cooks who have experimented with this versatile recipe!

A close-up shot of the tomato pie crust, showcasing the layers of sliced tomatoes and cheesy topping before baking.

Pro Tips for Your Best Tomato Pie Ever

To ensure your easy tomato pie turns out perfectly every single time, keep these expert tips and tricks in mind:

Prioritize Tomato Draining: As mentioned, this is paramount. Always slice and drain your tomatoes on paper towels first, before you even begin mixing the crust ingredients. Give them ample time (at least 30 minutes) to release moisture.
Tomato Variety Matters (But Any Will Do!): While any type of fresh, ripe tomato can be used, Roma tomatoes tend to have a lower moisture content and fewer seeds, making them an excellent choice for pie. However, feel free to use your favorite garden-fresh heirlooms or beefsteaks – just be extra diligent with the draining process.
No Need to Peel: Save yourself time and effort! There is absolutely no need to peel the tomatoes for this recipe. Simply core them and slice.
Thoughtful Tomato Arrangement: Arrange your drained tomato slices in a single layer over the first layer of filling. While they may slightly overlap to fit them all into the pie plate, try to keep it as close to a single layer as possible for even baking and moisture distribution.
Achieving a Golden Top: For an extra-lightly browned, golden-cheesy top, consider briefly broiling the pie for 1-2 minutes at the very end of the baking time. Watch it extremely carefully, as broiler temperatures can vary wildly and cheese can go from perfectly golden to burnt in seconds! Alternatively, if your crust tends to brown too quickly, you can cover the edges loosely with aluminum foil or a pie shield before broiling.
Fresh vs. Dried Herbs: While dried herbs are convenient and work wonderfully in the crust, don’t hesitate to incorporate fresh, minced herbs (like basil, chives, or parsley) into the filling for an extra burst of vibrant flavor. Fresh herbs also make a beautiful garnish when serving.
Serving Temperature: While delicious warm, this pie also tastes fantastic at room temperature. Allowing it to cool slightly helps the filling set, making for cleaner slices.

A close-up of a slice of tomato cheese pie on a white plate with a fork resting next to it, showing the layers of crust, tomatoes, and cheesy topping.

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Easy Tomato Pie with Bisquick

Melissa Erdelac

Yield: 6 servings

Prep Time: 30 mins

Cook Time: 30 mins

This easy tomato pie recipe delivers all the comforting cheesy southern tomato pie flavor without the usual effort! Simply mix and press in a fluffy Bisquick crust, layer with a sharp cheddar cheese and mayonnaise filling, and top with fresh tomato slices. Adaptations for a gluten-free option are also included.

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Ingredients

2 large tomatoes, cored and cut into ¼” slices
2 cups (240 g) Bisquick baking mix*, regular or gluten free
2 cups (226 g) grated extra sharp cheddar cheese, divided
¾ cup (183 g) milk
2 tablespoons (2 tablespoons) butter, melted and cooled
½ teaspoon (1/2 teaspoon) garlic powder
½ teaspoon (1/2 teaspoon) dried basil
½ teaspoon (1/2 teaspoon) dried oregano

Filling:

½ cup (112 g) mayonnaise
2 tablespoons (2 tablespoons) minced chives (or green onions)
½ tablespoon (1 tablespoon) apple cider vinegar
½ teaspoon (1/2 teaspoon) salt
¼ teaspoon (1/4 teaspoon) pepper

Instructions

Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes.
Preheat oven to 400°F (200°C). Meanwhile, in a bowl, mix together Bisquick, ½ cup shredded cheese, milk, butter, garlic powder, basil, and oregano until a dough forms. Press this dough into a greased pie plate, covering the bottom and sides to form the crust. Store crust in the refrigerator until ready to use.
For the filling, in a separate bowl, mix together the remaining cheddar cheese, mayonnaise, minced chives, apple cider vinegar, salt, and pepper until well combined.
After the tomatoes have drained sufficiently, remove the crust from the refrigerator. Spread half of the cheese/mayo filling evenly over the bottom of the crust. Layer the drained tomatoes on top, overlapping slightly if needed. Spread the remaining cheese/mayo filling on top of the tomatoes, ensuring good coverage.
Bake for 35-40 minutes or until the crust has browned and the topping is bubbly and golden. If desired, you can finish browning the top by broiling for 1-2 minutes, watching carefully to prevent burning. Let the pie stand for 15 minutes before slicing to allow the filling to set. Enjoy!

Notes

Making Without Bisquick

If you don’t have Bisquick on hand, or can’t find a gluten-free baking mix, you can easily substitute all-purpose flour or a gluten-free flour blend. To the dry ingredients, add 2 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt along with the other seasonings. Increase the amount of melted butter to 4 tablespoons when mixing with the milk for the crust.

Gluten-Free Adaptations

This recipe can easily be made gluten-free! Simply swap out the regular Bisquick for a gluten-free baking mix. Pamela’s Gluten-Free Baking Mix has been successfully used, but some find Bisquick’s own gluten-free baking mix can lead to a drier, grittier crust (you may need to add extra milk to bind the dough). King Arthur Baking Company also produces excellent gluten-free baking mixes that would likely perform well.

Storing and Reheating

Leftovers: Wrap leftover pie tightly with aluminum foil or store individual slices in an airtight container in the refrigerator for up to 2 days.

Reheating: The pie can be enjoyed cold or at room temperature. To warm it, reheat gently to prevent the crust from becoming overcooked and dense.

Microwave: Place a slice on a microwave-safe plate. Heat at 40% power for 1-2 minutes, then finish heating at full power for 30 seconds to 1 minute, checking frequently to avoid overheating.

Oven: Place slices on a small, foil-lined baking sheet. Heat in a 350°F (175°C) oven for 10-15 minutes, or until heated through. If the crust begins to overcook, loosely tent foil around the edges.

Nutrition Information (per serving):

Calories: 429kcal, Carbohydrates: 32g, Protein: 14g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 56mg, Sodium: 1128mg, Potassium: 287mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1086IU, Vitamin C: 9mg, Calcium: 389mg, Iron: 2mg

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