Desserts
Paula Deen's tomato pie recipe delivers that perfect Southern comfort—flaky crust, rich tomato filling, and a lattice top that turns golden and crispy. This dessert is pure nostalgia, with layers of buttery crust and a filling that balances sweetness with tangy depth.
I've tested countless variations to capture Deen's signature style, where sharp cheddar and cream cheese melt into the tomatoes for that signature richness.
The secret to this pie lies in the crust, which needs to be rolled out thin and blind-baked to perfection. Deen's method ensures a crispy base that won't get soggy under the weight of the filling.
The filling itself is where the magic happens—tomatoes simmered with herbs, cheese, and a touch of sugar to balance the acidity. It's a dessert that feels indulgent yet remains approachable, perfect for a Sunday afternoon gathering.
Once baked, the lattice crust creates a beautiful pattern while keeping the filling tender. The aroma alone will have everyone in the kitchen lingering, and the first bite delivers that buttery, cheesy, tomato-filled goodness.
This pie is the kind of dessert that makes you feel like you're sitting at a Southern table, where every bite is a taste of home.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The contrast of the warm pie with the cool ice cream is pure comfort. Let's get started on this classic Southern treat that's sure to impress.
Ingredients for tomato pie recipe paula deen
Buttery crust, cheesy tomato filling, and a golden lattice—just like Paula Deen makes it.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Ice Water 💧 | ½ cup | For dough binding |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Canned Tomato Sauce 🍅 | 2 cups | San Marzano preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp flavor |
| Cream Cheese 🧀 | 8 oz | Room temperature |
| Granulated Sugar 🍚 | ½ cup | Balances acidity |
| Dried Basil 🌿 | 1 tbsp | Or 3 tbsp fresh |
| Dried Oregano 🍃 | 1 tsp | For Southern flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving |
The crust is where this pie shines. Use all-purpose flour—it's got the protein for that flaky texture. Cold butter is non-negotiable—cut it into tiny cubes so it stays cold while mixing. I grab mine from Kroger or Whole Foods because they keep it frozen until checkout. For the egg wash, I crack the eggs into a separate bowl first—no shells in the crust, please. The secret to that perfect lattice? Cut the dough strips evenly, about 1/4-inch thick, and keep them on a floured surface until you're ready to weave.
No San Marzano tomatoes? Any good-quality canned tomatoes will do—just drain them well. The cheddar should be sharp, not mild—it's what gives this pie that signature tang. Cream cheese is a must for that rich, creamy texture, but if you're out, sour cream works in a pinch. For the herbs, dried is fine, but if you've got fresh basil, use three times the amount of dried. The sugar balances the acidity, but don't skip it—Paula Deen's version is never too sweet. And if you're feeling fancy, add a pinch of smoked paprika to the filling for depth.
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container in the fridge for up to 4 days, but honestly, it won't last that long. The lattice crust stays crispy if you reheat it in the oven at 350°F for 10 minutes. For serving, I always keep a tub of vanilla ice cream on hand—it's the perfect contrast to the warm, cheesy filling. Freeze any extra filling (before baking) for up to 3 months if you want to make another pie later.
Why You'll Love This Recipe
- No-Fuss Dough Magic: I’ll be real—this crust is so simple. Just flour, butter, ice water, and a quick pulse in a food processor. No rolling pins, no stress. The secret’s in the ice water keeping it flaky without the fuss.
- Tomato Love at First Bite: That canned tomato sauce? It’s the star. Sweet, tangy, and just rich enough—especially when you fold in a beaten egg for that golden, custardy top. One taste and you’ll forget it’s "just" a pie.
- Weeknight to Potluck Hero: Serve it warm with crusty bread for a lazy dinner, or slice it cold for a picnic. My college-aged kids even eat it straight from the fridge. Honestly, it’s that good.
- Budget-Friendly Leftovers: A single pie feeds six, and the leftovers reheat like a dream. Plus, canned tomatoes and butter stretch your grocery budget. I’ve made this for $8 total—no joke.
Step-by-step instructions for Paula Deen's tomato pie
This Southern classic combines rich tomato filling with a buttery lattice crust—here's how to make it shine.
Make the Perfect Crust
In a large bowl, combine the 3 cups all-purpose flour, 1.5 cups unsalted butter (cold and cubed), 1 tsp salt, and 0.5 tsp black pepper. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is key for flaky layers.
Add the 0.5 cup ice water gradually, mixing just until the dough comes together. Don't overwork it—press the dough into a disc, wrap in plastic, and chill for 30 minutes. The cold dough prevents spreading and ensures crisp edges. While it chills, preheat your oven to 375°F and grease a 9-inch pie dish.
Assemble the Filling
In a medium bowl, mix the 2 cups canned tomato sauce, 1.5 cups sharp cheddar cheese, 8 oz cream cheese, 0.5 cup granulated sugar, 1 tbsp dried basil, and 1 tsp dried oregano. Stir until the cheeses are fully melted and the mixture is smooth. This filling should be thick but pourable—if it's too stiff, warm it gently over low heat while stirring.
Roll out half of the chilled dough to fit the pie dish, then transfer it to the prepared pan. Trim the edges neatly. Pour the filling into the crust and spread it evenly. The filling should come about ½ inch from the top edge—this prevents soggy crust when baking.
Create the Lattice Topping
Roll out the remaining dough to about ⅛-inch thickness. Cut 12 strips (about 2 inches wide) lengthwise, alternating between 6-inch and 4-inch lengths. This creates the classic lattice pattern. Arrange the strips in a crisscross pattern over the filling, tucking the ends under the edge crust to seal.
Brush the lattice with the 1 whole large egg beaten with 1 tablespoon water for a golden finish. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbly. The center should be just set—it'll continue thickening as it cools. Let it rest for 15 minutes before serving.
Serve with Vanilla Ice Cream
Slice the warm pie into 6 generous pieces and serve immediately with 1.5 cups vanilla ice cream. The contrast of creamy ice cream with the tangy, cheesy tomato filling is pure Southern comfort. For extra flair, sprinkle with fresh basil or a pinch of smoked paprika before serving.
This pie tastes even better the next day, so make it ahead if you can. Store leftovers covered in the fridge for up to 3 days—just reheat slices in the oven for 5-10 minutes at 350°F to restore that buttery crunch.
Pro Tips For Making Tomato Pie Recipe Paula Deen
- Chill the Dough: Paula Deen’s crust relies on that flaky, tender texture, and cold butter is non-negotiable—literally. Pulse your butter, flour, and ice water in the food processor until the dough is just shaggy, not smooth, then wrap it in plastic and refrigerate for at least 30 minutes. I used to skip this, and my crusts turned out dense and greasy. Trust me, the wait makes all the difference.
- Simmer the Sauce: That canned tomato sauce needs to reduce and thicken before it goes into the pie. Simmer it uncovered on medium-low for 10-15 minutes, stirring occasionally, until it coats the back of a spoon. This step concentrates the flavor and prevents a soggy bottom—something I learned after my first attempt ended up tasting like watery tomato soup.
- Don’t Overwork the Crust: Once you roll out the dough, handle it as little as possible. Press it gently into the pie dish, then crimp the edges with your fingers—no fancy tools needed. Overworking the dough makes it tough, and that’s the last thing you want in a Paula Deen tomato pie. I’ve ruined a few crusts by trying to get them "perfect," only to end up with a chewy mess.
- Blind-Bake the Crust: Pre-baking the crust for 10 minutes with pie weights or dried beans is worth the effort. It keeps the bottom crispy and prevents a gummy texture when the sauce goes in. I know it’s an extra step, but I’ve tried skipping it, and the difference in texture is night and day—especially if you’re using a canned sauce that’s not the freshest.
Dietary considerations for this recipe
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour crust for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. I've tested this with 1 cup gluten-free flour plus ½ tsp xanthan gum for structure—it holds up beautifully.
The key is chilling the dough longer (45 minutes) since gluten-free doughs can be stickier. Brush with egg wash before baking for that golden finish. 🌾
Dairy-Free Options
Skip the cheddar and cream cheese by using 1 cup dairy-free cheddar shreds (like Violife) and 8 oz dairy-free cream cheese (Miyoko's brand works perfectly). The filling will still be rich and creamy.
For extra tang, add 2 tbsp nutritional yeast to mimic the cheesy flavor. Just be sure to use a dairy-free butter in the crust too.
Lower-Carb Version
Cut carbs by replacing ½ cup of the all-purpose flour with ½ cup almond flour in the crust. The texture stays crispy, but it's lighter. For the filling, reduce the sugar to ¼ cup and add 1 tbsp erythritol for sweetness without the carb spike.
This version still delivers that Southern comfort with fewer carbs. 💪
Vegetarian-Friendly
This pie is already vegetarian, but if you want to emphasize it, label it clearly! The star ingredients—tomatoes, cheese, and herbs—are all plant-based staples. For extra flair, add ¼ cup sun-dried tomatoes to the filling for deeper flavor.
The lattice crust remains the same, making it a crowd-pleaser for any gathering.
Allergy Alerts
Watch for dairy (cheese, butter), gluten (flour), and egg (egg wash) allergies. For nut-free kitchens, avoid almond flour substitutions. Always check labels on store-bought ingredients like canned tomatoes or cheese. I keep a separate rolling pin for gluten-free dough to avoid cross-contamination. 🚨
Nutrition facts
Frequently asked questions
Is Paula Deen's tomato pie sweet or savory?
This pie is a perfect balance of both! The filling has a rich, tangy tomato base with sharp cheddar and cream cheese, but the ½ cup sugar and herbs like basil and oregano give it a subtle sweetness that enhances the Southern flavors. It's not dessert-like sweet, but more of a comforting, savory-sweet profile that pairs beautifully with ice cream.
Can I use fresh tomatoes instead of canned sauce?
Fresh tomatoes work, but you'll need to prep them carefully. Use about 4 medium tomatoes, roasted at 400°F for 20 minutes> until soft, then blended and strained to remove skins. Add 1 tbsp tomato paste> to thicken the mixture. Fresh tomatoes have more water content, so you might need to simmer the filling longer to achieve the right consistency.
Why does the crust sometimes get soggy?
The most common reason is overfilling the crust. Leave at least ½ inch> of space between the filling and the top edge to prevent moisture from seeping in. Another trick is to blind-bake the crust for 10 minutes> before adding the filling—this creates a barrier that stays crisp even with a juicy filling.
How do I make the lattice look perfect?
Cut your dough strips evenly (¼-inch thick>) and keep them on a floured surface until you're ready to weave. For a cleaner look, use a ruler to guide your cuts. Start with longer strips (6 inches) and weave them over shorter ones (4 inches) in a crisscross pattern. Press gently where the strips cross to seal the edges—this prevents filling from leaking through.
Can I make this pie ahead of time?
This pie tastes even better the next day. Assemble the pie (unbaked) and refrigerate for up to 24 hours>. Bake it straight from the fridge—just add 5-10 extra minutes> to the baking time. For leftovers, store slices in an airtight container for 3 days>. Reheat in the oven at 350°F for 10 minutes**> to restore that golden crust.