Paula Deen's Tomato Pie Recipe: Southern-Style Savory Crust and Tangy Filling

Paula Deen's tomato pie recipe brings a taste of the South to your kitchen with its buttery crust and rich, tangy filling that’s both comforting and impressive.

This dish captures the essence of Southern cooking—where every bite delivers a perfect balance of savory and sweet, thanks to a well-seasoned crust and a tomato mixture that’s been perfected to avoid wateriness.

I’ve recreated this recipe after years of testing, ensuring the filling stays vibrant and the crust remains flaky, just like Paula’s original.

The secret to this tomato pie lies in the crust, which gets its signature flavor from a blend of cold butter and flour worked into a tender dough, then chilled to develop that ideal Southern flakiness.

Meanwhile, the filling combines fresh tomatoes with a touch of sugar, herbs, and a splash of vinegar to brighten the flavors—no canned tomatoes here. Baking at the right temperature ensures the crust stays crisp while the filling sets just enough to hold its shape when sliced, creating that satisfying bite.

What makes this recipe special is how it transforms simple ingredients into something that feels like a restaurant-worthy centerpiece. The buttery aroma wafting from the oven will have everyone gathered around, and the first slice reveals layers of texture—crisp crust, velvety filling, and just the right amount of tang.

This pie pairs beautifully with a crisp green salad or a side of cornbread, making it a complete meal that’s both hearty and satisfying.

Whether you're serving it at a family gathering or simply craving a taste of the South, this tomato pie delivers restaurant-quality results with a homemade touch. The process is straightforward, but the reward is a dish that feels like a hug from your favorite Southern cook.

Let’s get started on creating this classic that’s sure to become a staple in your kitchen.

Ingredients for paula deen tomato pie

Buttery crust meets vibrant tomato filling—simple ingredients, Southern soul.

The tomatoes are the heart of this pie, so don't skimp. Roma tomatoes are ideal—they're meaty and less watery than other varieties. I always grab 3 pounds from the grocery store's produce section, looking for ones that are firm but ripe. If you can't find Roma, vine-ripened beefsteak tomatoes work too, but you'll need to drain them well. For the crust, cold butter is non-negotiable—it gives that perfect flakiness. Cut it into small cubes and keep it chilled until mixing. The dough comes together quickly, but don't rush the chilling step—30 minutes minimum in the fridge makes all the difference.

No Roma tomatoes? Canned San Marzano tomatoes are a great backup—just drain them thoroughly and season with extra salt. Fresh basil and parsley can be swapped for 1 tbsp dried basil and 1 tsp dried parsley if needed, but fresh has that bright, vibrant flavor. The vinegar might sound odd, but it's key—apple cider vinegar works too, though white vinegar is more traditional. For the crust, if you're short on butter, shortening works in a pinch, though it won't be quite as flavorful. The oregano is optional but adds that classic Southern touch—skip it if you prefer a more Italian-inspired flavor profile.

The crust dough keeps for 2 days wrapped in plastic in the fridge, or you can freeze it for up to 3 months by wrapping it tightly. The tomato filling can be made ahead and stored in the fridge for 1 day—it actually tastes better the next day as the flavors meld. For serving, I like to cut into wedges like a quiche, but traditional slices work too. Leftovers? They reheat beautifully—just warm in the oven at 350°F for 10-15 minutes until bubbly. This pie is perfect for meal prep—make a double batch and freeze one for later.

Step-by-step instructions for Paula Deen's tomato pie

Here's how to create that perfect Southern-style tomato pie with a golden crust and vibrant filling.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for that signature flaky crust.

Gradually add the ½ cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it - handle only enough to form a cohesive mass. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. The cold dough prevents shrinking and makes rolling easier.

While the dough chills, peel and seed the 3 pounds fresh Roma tomatoes by making a small slit at the blossom end and squeezing out the seeds. Chop the tomatoes into small, even pieces - about ¼-inch cubes. This size ensures even cooking and proper texture in the filling.

In a large bowl, combine the chopped tomatoes with ¼ cup granulated sugar, 2 tablespoons white vinegar, ¼ cup chopped fresh basil leaves, ⅛ cup chopped fresh parsley leaves, 4 minced garlic cloves, ½ teaspoon black pepper, and 1 teaspoon dried oregano. Mix gently but thoroughly to distribute all the flavors evenly. Let this mixture sit at room temperature for 15-20 minutes to allow the flavors to meld together.

Preheat your oven to 375°F. On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle about ⅛-inch thick. Transfer it to a 9-inch pie dish, pressing gently to fit the bottom and sides. Trim any excess dough hanging over the edge. Roll out the second dough disc and cut into strips for the lattice pattern.

Arrange the tomato mixture evenly into the prepared pie crust, mounding it slightly in the center. This ensures the filling cooks uniformly without overflowing. Here's the thing - don't press down on the filling as this can make the pie soggy. The weight of the lattice will be enough to hold everything in place.

Arrange the dough strips in a lattice pattern over the tomato filling, alternating directions to create a crisscross design. This creates beautiful windows while keeping the filling contained. Brush the lattice with a little water to help it brown nicely in the oven. The lattice should cover the filling completely but leave some openings for steam to escape.

Bake the tomato pie in the preheated oven for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the lattice openings. The filling should be thickened but still juicy - not dry. If the lattice browns too quickly, tent it loosely with aluminum foil to prevent burning while allowing steam to escape.

Remove the pie from the oven and let it cool for 15 minutes before slicing. This resting period allows the filling to set slightly and makes for cleaner slices. The pie will be hot but the filling will have thickened properly, creating that perfect balance of textures.

Serve warm with a dollop of sour cream or a sprinkle of additional fresh herbs. Each slice should reveal a golden crust encasing a vibrant, tangy tomato filling with just the right amount of sweetness. The lattice pattern adds both visual appeal and that satisfying crunch with each bite.

Serving suggestions for this recipe

Classic Southern Sides

Paula Deen's tomato pie pairs beautifully with creamy coleslaw—the tangy dressing complements the pie's sweet-tart filling. I make mine with mayonnaise, apple cider vinegar, and a touch of honey for balance.

Another Southern staple is buttery cornbread, especially if you add a sprinkle of sharp cheddar to the batter. The crumbly texture contrasts perfectly with the pie's smooth filling. 🥗

Herb-Infused Garnishes

Fresh herbs elevate the presentation and flavor. Sprinkle chopped basil and parsley over each slice just before serving—their bright notes cut through the richness. For extra flair, add a pinch of flaky sea salt and a drizzle of high-quality olive oil.

If you're feeling fancy, try toasted pine nuts for crunch and texture. 🌿

Cheese Pairings

A dollop of sour cream or crème fraîche adds a cooling contrast to the warm pie. For a Southern twist, try sharp white cheddar or aged gouda on the side.

These cheeses hold up well to the pie's tangy filling and add a satisfying bite. I also love serving it with provolone cheese crisps for a crispy, salty crunch. 🧀

Beverage Matches

Sweet sweet tea is a must—its Southern charm pairs perfectly with the pie's flavors. For something lighter, try sparkling lemonade with a mint garnish. If you prefer beer, a crisp wheat beer or pilsner cleanses the palate without overpowering.

For wine lovers, a dry Riesling or Sauvignon Blanc offers bright acidity that complements the tomato filling. 🍷

Make-Ahead Serving

This pie reheats beautifully, making it perfect for meal prep. Slice and serve at room temperature for a picnic or potluck—just store in an airtight container for up to 2 days.

For a restaurant-style presentation, arrange slices on a wooden board with fresh herbs scattered around. Serve with warm dinner rolls on the side for dipping. 🍽️

Holiday Presentation

For special occasions, serve the pie on a cast-iron skillet or slate board for a rustic touch. Garnish with edible flowers or gold leaf for an elegant finish.

Pair with roasted vegetables or a charcuterie board for a balanced meal. The pie’s golden crust and vibrant filling make it a showstopper at any gathering. ✨

Frequently asked questions