Tomato Corn Pie Crust

Tomato and Corn Pie is pure summer in a dish with fresh juicy tomatoes sweet corn and big handfuls of basil layered between gooey sharp cheddar all wrapped in a flaky golden crust. The creamy egg custard holds everything together and every bite hits the perfect balance of bright vegetables and melt-in-your-mouth cheese. This is the kind of meal that earns requests at family gatherings just as much as it does on lazy weekend lunches.

I first made this pie as an easy way to use up late summer tomatoes and since then it has become the star of every potluck. My kids can never resist sneaking the crispy cheesy corners straight from the pan.

Ingredients

• Pie crust: homemade or store bought The crust is the backbone so look for one with a buttery flavor and flaky texture
• Roma tomatoes: sliced Firm and less watery so the layers stay neat and the pie is not soggy
• Kosher salt: Essential for drawing moisture out of tomatoes for a firm pie
• Freshly grated Parmesan cheese: Brings a nutty salty punch Use a wedge and grate it fresh for best taste
• All-purpose flour: Helps absorb moisture and binds the cheesy base
• Canned corn kernels: Sweet and consistent all year but try fresh corn if in season for extra crunch
• Scallions: Adds a mild onion note and bright color Go for crisp and deeply green ones
• Fresh basil leaves: Torn for fragrance and brightness Only use tender vibrant leaves
• Sharp cheddar cheese: Melty and tangy Grate from a block for richer flavor and a smoother melt
• Eggs: Give body to the custard and help the filling slice cleanly Choose large eggs with rich yolks
• Half-and-half: Makes the custard creamy but light Stick with name brands for reliable creaminess
• Black pepper: Freshly ground gives warmth and rounds out the flavors

Step-by-Step Instructions

Prepare the Pie Crust:

Roll out your pie crust on a lightly floured surface until it fits your pie dish. Lay it into a nine inch pan pressing gently into the corners and up the sides. Prick the bottom with a fork to allow steam to escape and prevent bubbling.

Blind Bake the Crust:

Bake the prepared pie shell at four hundred degrees for twelve minutes until the edge just turns golden. Take it out and decrease your oven temperature to three hundred seventy five degrees.

Prep the Tomatoes:

Arrange tomato slices in a single layer over a paper towel lined tray. Sprinkle with kosher salt and let them sit ten minutes to draw out excess water. Pat them dry with a clean towel for firm even slices.

Layer Cheeses and Vegetables:

Whisk together the grated parmesan and flour in a small bowl. Sprinkle this mix evenly on the crust base. Layer a third of the tomatoes followed by half the corn then half the scallions basil and cheddar. Repeat these layers and finish with the last tomato slices on top.

Make the Custard:

Whisk eggs half-and-half a teaspoon of salt and several twists of pepper in a separate bowl. Gently pour this mix all over the layered filling making sure it soaks through to the crust.

Bake the Pie:

Bake at three hundred seventy five degrees for fifty to fifty five minutes. The center should be set with a gentle puff and the crust golden brown. If the edges darken early create a loose foil shield and drape it around the crust. Let it rest ten minutes before slicing for neat wedges.

Garnish and Serve:

Rip a few basil leaves and scatter over the warm or room temperature pie. Slice and enjoy with your favorite side.

Pin

Nothing beats the aroma of tomato and basil as the pie bakes. My family always hovers by the oven and the anticipation often leads to playful debates over who claims the cheesiest slice.

Storage Tips

Always allow the pie to cool fully before wrapping to avoid trapping steam which softens the crust. Store whole or sliced pieces in an airtight container in the refrigerator for up to three days. To serve leftovers warm heat them uncovered in the oven or toaster oven to bring the crispiness back.

Ingredient Substitutions

Use beefsteak or heirloom tomatoes if roma are unavailable but salt and drain them thoroughly. Fresh corn cut from the cob provides amazing sweetness when in season but frozen corn works well in a pinch. Red onion or chives can stand in for scallions for varied flavor. For a milder or different taste swap in mozzarella for some of the cheddar.

Serving Suggestions

This pie pairs beautifully with simple green salads or a cup of chilled melon for brunch. For dinner enjoy it alongside grilled chicken or serve smaller wedges as part of a summer picnic spread. Leftover slices are perfect for lunch or makeshift garden parties.

Cultural and Seasonal Inspiration

The tradition of tomato and corn pie runs deep in Southern kitchens where farmstand produce overflows in summer. Pie like this celebrates the height of the season turning everyday crops into something both humble and memorable. It is the dish people remember from reunions and community tables.

Pin

Recipe FAQs

→ How do you prevent a soggy crust?

Pre-bake the crust and salt the tomatoes to draw out moisture. Pat them dry before layering to keep the crust crisp.

→ Can canned corn be substituted for fresh corn?

Yes, canned corn can be used if drained thoroughly. Fresh corn is preferred for peak season flavor.

→ What cheese works best in this dish?

A blend of sharp cheddar and Parmesan provides a savory balance and enhances melt and texture.

→ How do I know when the pie is done baking?

The center should be set and slightly puffed, with a golden brown top. Avoid overbaking the crust edges.

→ How should leftovers be stored?

Cool completely, then refrigerate covered for up to three days. Reheat uncovered in oven or toaster oven to restore flakiness.