Paula Deen's Tomato Pie Recipe: Buttery Crust and Sweet-Tangy Filling

Paula Deen’s tomato pie delivers that perfect balance of sweet-tangy tomato filling nestled in a golden, buttery crust—like a cross between a pie and a quiche, but better. This Southern classic transforms humble ingredients into something so rich and satisfying, it’s hard to believe it’s dessert.

The secret lies in roasting tomatoes until they’re caramelized and jammy, then blending them into a velvety filling that’s both sweet and tangy with just the right touch of sugar and spices.

What sets this recipe apart is Paula Deen’s signature technique: a flaky, buttery crust that’s both sturdy and tender, holding up to the weight of the filling without getting soggy.

The filling itself is a masterpiece—roasted tomatoes blended with cream cheese, eggs, and a hint of sugar, creating a texture that’s creamy yet firm enough to slice. It’s the kind of dessert that feels indulgent but still balances a summer meal.

By the time you pull this pie from the oven, you’ll have a golden, bubbling masterpiece with a filling that’s just set enough to slice neatly. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of sweet, tangy, and buttery.

This isn’t just dessert—it’s a centerpiece that steals the show.

Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate Southern treat. Here’s how to make it—just like Paula Deen would.

Ingredients for paula deen tomato pie

Buttery crust meets jammy tomato filling—this Southern classic needs just 13 ingredients for show-stopping results.

The tomatoes are the star, so pick ripe but firm Roma tomatoes—they roast into jammy perfection. Local farmers markets often have the best selection, but any grocery store will do if they're plump and vibrant. For the crust, stick with unsalted butter—it's non-negotiable for that flaky, golden finish. I always grab Land O'Lakes or Plugrah from the dairy section, but any good-quality brand works. The flour? King Arthur or Gold Medal are my go-tos—they're reliable and sift beautifully. Pro tip: Chill your butter and flour mixture for the crust before rolling it out—this keeps it from sticking and makes handling a breeze.

No Roma tomatoes? Heirloom or beefsteak tomatoes work too, but you'll need about 3 lbs for the same yield. Running short on cream cheese? Substitute with mascarpone or even ricotta, though the texture will be slightly lighter. The heavy cream can be swapped for half-and-half if you prefer a milder flavor. For the crust, shortening works in a pinch—just know it'll be slightly less flaky. The thyme is crucial for that Southern touch, but dried oregano at half the amount will get you close if you're out. And if you're feeling extra, add a pinch of cayenne pepper to the filling for a subtle kick—Paula Deen often does this for depth.

This pie tastes even better the next day, so bake it ahead and store it at room temperature if you can. For longer storage, wrap tightly in plastic and keep in the fridge for up to 4 days. The crust stays crispy if you reheat slices in the oven for 5 minutes at 350°F. Freezing isn't ideal for the crust, but you can freeze the filling separately for up to 3 months—just assemble and bake straight from frozen, adding 10-15 minutes to the baking time. And trust me, the vanilla ice cream pairing is worth the extra grocery run—it cuts through the richness perfectly.

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

This Southern classic delivers a golden crust and luscious tomato filling that's perfect for any occasion.

In a large mixing bowl, combine the 1.5 cups unsalted butter (cold, cubed) with the 2.5 cups all-purpose flour (plus 2 tablespoons extra) and the 1.5 teaspoons salt. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Gradually add the 0.5 cup ice water, 1 teaspoon dried thyme, and 0.5 teaspoon ground black pepper while mixing just until the dough comes together. Be careful not to overwork it—handle the dough gently to avoid developing gluten. Divide the dough into two equal discs, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This resting period ensures a flaky, tender crust.

Preheat your oven to 375°F. In a large bowl, combine the 4 pounds fresh Roma tomatoes (halved lengthwise), 0.5 cup granulated sugar, 6 whole large eggs, 8 ounces cream cheese, 1 cup heavy cream, 4 cloves minced garlic, 0.5 teaspoon ground black pepper, and 1 teaspoon dried thyme. Mix gently until just combined—you want the tomatoes to remain mostly whole, with just enough coating to bind the filling.

Here's the thing—don't overmix. You're looking for a thick, chunky filling that holds its shape when poured. The sugar will caramelize slightly during baking, deepening the tomato flavor without making it overly sweet. Taste the mixture and adjust the seasoning if needed, but remember the crust and any added toppings will contribute to the final flavor.

On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle (about 1/8-inch thick). Transfer the rolled crust to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans.

Bake the crust for 15 minutes until it begins to turn golden around the edges. Remove the weights and parchment, then bake for another 5 minutes until the crust is fully set and lightly golden. This pre-baking step, called blind baking, prevents a soggy bottom and ensures your pie holds its shape. The crust should be firm enough that it doesn't dent when you press it gently with your finger.

Carefully pour the tomato filling into the pre-baked crust, spreading it evenly with a spatula. The filling should come about 1/2-inch from the top edge of the crust. Roll out the second dough disc into another 12-inch circle and place it over the filling. Trim the excess dough, leaving about 1/2-inch overhang. Crimp the edges together using your fingers or a fork to seal the pie completely.

Cut a few small slits in the top crust to allow steam to escape during baking. Bake the pie at 375°F for 40-45 minutes, until the top crust is golden brown and the filling is bubbling through the slits. The center should be just set—it will continue cooking slightly as it cools. If the top browns too quickly, tent it loosely with aluminum foil to prevent over-browning while the filling finishes cooking.

Remove the pie from the oven and let it cool for 15-20 minutes before slicing. This resting period allows the filling to set slightly and makes for cleaner slices. The pie will be warm but not hot, with a beautifully golden crust and a filling that's rich, tangy, and perfectly balanced between sweet and savory.

For an authentic Southern touch, serve warm slices with 1.5 cups vanilla ice cream on the side. The contrast of the creamy ice cream with the warm, spiced tomato pie is absolutely incredible. Each bite delivers that perfect combination of buttery crust, velvety filling, and cool sweetness that makes this pie a true crowd-pleaser.

Regional styles of this recipe

Southern Classic

This is Paula Deen's original recipe—rooted in the heart of Georgia's Southern cuisine. The key here is the roasted tomatoes, which give that signature jammy, caramelized depth. I always roast mine at 400°F for 30 minutes before blending, letting the natural sugars concentrate.

The crust? A buttery, flaky masterpiece that holds up to the rich filling without crumbling. This version stays true to Paula's style with its balance of sweetness and tang, perfect for summer gatherings or holiday feasts. 🍰

Cajun Twist

For a Louisiana-inspired variation, add 1 tsp Cajun seasoning and ½ tsp smoked paprika to the filling. I also swap the thyme for 1 tbsp fresh parsley and ½ tsp cayenne pepper—this gives it a smoky kick that pairs beautifully with the tomatoes.

Serve with a side of hot sauce or a sprinkle of crumbled andouille sausage on top for extra depth. The crust remains the same, but the filling gets a bold, spicy upgrade. 🌶️

Cheesy Potato Topping

This Appalachian-inspired version adds a cheesy potato topping that takes it to the next level. After pouring the filling into the crust, mix 2 cups shredded cheddar cheese, 1 cup mashed potatoes, and 1 tbsp butter together, then spread it over the top crust before baking.