savory pie featuring tomatoes and corn

Flavorful Tomato and Corn Delight: A Savory Pie Adventure

If you haven’t yet tasted a buttery biscuit-crusted savory pie, you’re in for a treat! This tomato and corn pie is a revelation that will elevate your cooking game. Inspired by timeless recipes, this dish is a summer lover's dream, perfect for showcasing peak-season tomatoes and sweet corn. However, a few tips and tweaks will elevate it from good to unforgettable!

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoons salt, divided
• 3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into cubes
• 2 teaspoons melted butter
• 3/4 cup whole milk
• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3/4 pounds beefsteak tomatoes
• 1/2 cups corn (about 3 ears), coarsely chopped or lightly puréed
• 2 tablespoons finely chopped basil, if desired
• 1 tablespoon finely chopped chives, divided
• 1/4 teaspoon black pepper, divided
• 7 ounces coarsely grated sharp Cheddar cheese

Cooking Instructions

Start by preheating your oven to 400°F (200°C) with the rack positioned in the middle. While you wait, whisk together the flour, baking powder, and 3/4 teaspoon of salt in a large bowl. Cut in the cold butter using your fingers or a pastry blender until you achieve a coarse texture. Add the milk and mix until a dough forms, then shape it into a ball.

Divide the dough in half. Roll out one portion on a floured surface (or between sheets of plastic wrap if you prefer) into a 12-inch round at about 1/8 inch thick. Transfer your dough into a 9-inch pie plate, either by folding it or using the plastic wrap method. Press the dough into place and trim any excess.

Next, bring a large pot of water to a boil. Make a small X in the bottom of each tomato, then blanch them for about 10 seconds before transferring them into an ice bath to cool. Once cooled, peel the tomatoes and slice them into thick rounds, removing seeds and excess juice if preferred. Layer half of the tomato slices in your crust, followed by half of the corn, a tablespoon of basil, half a tablespoon of chives, half a teaspoon of salt, and a pinch of pepper. Top with one cup of grated cheese and repeat with the remaining ingredients. Drizzle the lemon mayonnaise over the top and sprinkle with more cheese.

Roll out the second piece of dough in the same way, place it over the filling, and pinch the edges to seal. Cut steam vents in the top crust and brush with melted butter. Bake for 30 to 35 minutes until golden brown and bubbling. Let cool on a rack before serving either warm or at room temperature.

Make-Ahead Tips

You can prepare this pie the day before and store it in the fridge after baking. Just reheat it in a 350°F (175°C) oven for about 30 minutes before serving.

Slab Pie Variation

Want to create a crowd-pleasing slab pie? Here’s how! Prepare 1/2 batches of the crust for more coverage, and layer your filling evenly in a parchment-lined 15x10x1-inch pan. Increase the butter brushed on top and extend the baking time to about 45 minutes but keep an eye on it until it’s golden and bubbling. Don’t forget to remove tomato seeds for a mess-free experience!