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Rustic Tomato-Basil Buttermilk Pie

This Rustic Tomato-Basil Buttermilk Pie is bursting with fresh, summery flavors and a flaky, buttery crust. A perfect savory pie for any meal or occasion!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: Basil, Buttermilk, Easy, Savory Pie, Summer, Tomato
Servings: 6 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup cold buttermilk
  • 2 large eggs
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 cup fresh basil chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

Prepare the Pie Crust

  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir gently with a fork until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times to form a ball. Flatten into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

  • In a medium bowl, whisk the eggs until smooth. Add the black pepper, garlic powder, shredded mozzarella, grated Parmesan, chopped fresh basil, and halved cherry tomatoes. Gently fold the mixture to combine, making sure the tomatoes remain intact and the cheese is evenly distributed.

Assemble the Pie

  • Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Pour the tomato and cheese filling into the center of the dough, spreading it out evenly but leaving about 2 inches of dough border around the edges. Carefully fold the edges of the dough up and over the filling, pleating as needed to create a rustic, free-form crust. The center will remain open, showcasing the colorful filling.

Bake the Pie

  • Place the pie in the oven and bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly and set. If the crust edges brown too quickly, loosely cover them with foil halfway through baking to prevent burning.

Cool and Serve

  • Remove the pie from the oven and let it cool for at least 10 minutes to allow the filling to set further. This Rustic Tomato-Basil Buttermilk Pie can be served warm or at room temperature. Slice into wedges and enjoy!

Equipment

  • Large Mixing Bowl
  • Pastry Cutter
  • Fork
  • Rolling Pin
  • Parchment-lined baking sheet

Notes

  • Use cold butter and buttermilk to keep the crust flaky and tender.
  • Choose ripe, firm cherry tomatoes to avoid excess moisture in the pie.
  • If crust edges brown too fast, cover them with foil halfway through baking.
  • Let the pie cool slightly before slicing for clean cuts without spilling filling.
  • Try swapping mozzarella with feta or goat cheese for a tangier flavor.