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Tomato & Corn Pie w/ Buttermilk Black Pepper Crust

Russ Myers


If you’re southern or like southern people or want to be southern, or like tomatoes or like pie, you should make this one. It’s pretty cool.
Recipe and photo by : My Invisible Crown


★★★★★ 1 vote

8 Servings
30 Min
30 Min


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2 1/2 c
all-purposed flour
1 Tbsp
1 1/2 tsp
2 stick
super cold butter cut into small cubes
1 c
1 tsp
black pepper


3 large
heirloom tomatoes, sliced 1/4 inch thick
1/2 tsp
salt plus more to taste
1 c
fresh or frozen corn cut from the cob
1 c
asiago fresco, shredded
3/4 c
1 Tbsp
chopped green onion
zest from 1 lemon and juice from half
1/4 tsp
celery seed
1/4 tsp
ground black pepper
3 Tbsp
chopped fresh basil
sleeve ritz crackers, crushed
1/2 stick
butter, melted
1/2 c
freshly grated parmesan cheese
salt and pepper to taste

How to Make Tomato & Corn Pie w/ Buttermilk Black Pepper Crust



    Pour buttermilk into a measuring cup and add ice cubes. Set aside.
    In a large bowl combine flour, salt and sugar.
    Add butter and cut in with a pastry cutter until it resembles small peas.
    Pour 1/2 a cup of cold buttermilk (excluding ice cubes) into your flour mixture and mix with a rubber spatula until a rough dough begins to form adding more liquid as needed 1 teaspoon at a time.
  • 2Once the dough begins to come together, remove the spatula and using your hands kneed the clumps of dough gently into a ball.
    Divide the dough into 2 balls and and form into flat disks.
  • 3Wrap tightly with plastic wrap and refrigerate for 1 hour or over night.
    Unwrap one of the disks and sprinkle liberally with freshly cracked black pepper on both sides.
    Roll out onto a floured work surface making an 11 inch circle.
    Pierce the bottom several times with a fork.
  • 4Transfer to a 9 inch pie plate or tin, crimp or flute the edges and refrigerate for 30 minutes to an hour.
    Cover with parchment and fill with pie weights and bake for 10 minutes at 400.
    Remove pie weights and parchment and continue baking for another 10 minutes. Cover edges with foil if they begin to brown too much.
    Let cool.
  • 5Note: This pie crust recipe makes two crusts. I half it and freeze the second one if I’m not using it immediately. I don’t add the black pepper until I’m rolling it out so don’t worry.

    Place tomato slices on several sheets of paper towels in a single layer.
    Sprinkle with salt and let sit for 30 minutes and press lightly on the tops with a paper towel to remove as much water as possible.
  • 7Mix together mayonnaise, asiago, green onion, lemon juice and zest and celery seed and black pepper. Set aside.
  • 8Pre-heat the oven to 350.
    In the bottom of your cooled pie crust place a layer of sliced tomatoes.
    Cover with half the mayo mixture.
    sprinkle corn on top in an even layer and spread the remaining mayo mixture on top.
  • 9Arrange a layer of tomato on top.
    Cover with crushed Ritz cracker and Parmesan.
    Drizzle butter all over the top and bake for 30 minutes.
    Salt and pepper to taste. Serve.

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About Tomato & Corn Pie w/ Buttermilk Black Pepper Crust

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom

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