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Heirloom Tomato Pie with Basil Crust

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A flavorful heirloom tomato pie featuring a fragrant basil-infused crust, melty cheeses, and fresh garden ingredients. Perfect for summer gatherings or casual meals.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (300 g)
  • ½ cup fresh basil leaves, finely chopped (about 15–20 leaves)
  • ½ cup cold unsalted butter, cubed (115 g)
  • 1 teaspoon salt
  • 6–8 tablespoons ice water
  • 4–5 medium heirloom tomatoes, sliced about ¼ inch thick
  • 8 ounces fresh mozzarella, sliced or torn (225 g)
  • ½ cup grated Parmesan cheese (50 g)
  • A handful fresh basil leaves for layering
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Make the Basil Crust: In a food processor, pulse together flour, salt, and cold butter until mixture resembles coarse crumbs (about 10-15 pulses). Add chopped basil and pulse a few more times to distribute evenly.
  2. Slowly add ice water, 1 tablespoon at a time, pulsing between additions until dough just holds together (6-8 tablespoons). Avoid overworking dough.
  3. Turn dough onto floured surface, shape into disk, wrap in plastic wrap, and chill at least 30 minutes.
  4. Prepare the Filling: Slice heirloom tomatoes about ¼ inch thick. Lay on paper towels, sprinkle lightly with salt to draw out moisture, let sit 10-15 minutes, then pat dry.
  5. Mix minced garlic with olive oil and set aside.
  6. Roll Out the Dough: On floured surface, roll chilled dough to about 12 inches diameter and ⅛ inch thick. Transfer to 9-inch pie dish, pressing gently. Trim excess dough leaving ½ inch overhang.
  7. Assemble the Pie: Layer half mozzarella on crust, drizzle with garlic olive oil, add basil leaves, then half tomato slices. Season with salt, pepper, and optional red pepper flakes. Sprinkle half Parmesan cheese.
  8. Repeat layers with remaining mozzarella, basil, tomatoes, and Parmesan. Drizzle more olive oil on top.
  9. Fold and Crimp Edges: Fold overhanging crust edges over filling or crimp decoratively. Chill assembled pie 15 minutes before baking.
  10. Bake: Preheat oven to 375°F (190°C). Place pie on baking sheet and bake 40-45 minutes until crust is golden and filling bubbles. Tent with foil if crust edges brown too quickly.
  11. Cool & Serve: Let pie cool at least 15 minutes before slicing to set filling.

Notes

Keep all ingredients cold to ensure a flaky crust. Drain tomatoes well to avoid soggy pie. Chill assembled pie before baking to help it hold shape. Tent crust edges with foil if browning too fast. Can be made dairy-free by substituting plant-based cheese and olive oil for butter. Basil is essential for flavor in crust.

Nutrition

Keywords: heirloom tomato pie, basil crust, tomato pie recipe, summer pie, savory pie, fresh basil, homemade pie crust

Find it online: https://cooksybite.com/heirloom-tomato-pie-recipe-easy-homemade-basil-crust-guide/