How to keep tomato pie crust from getting soggy?

Blind bake, drain your tomatoes, and use a moisture barrier like breadcrumbs or Parmesan in the crust base.

What is the difference between Trenton tomato pie and Philly tomato pie?

Trenton tomato pie is pizza-style with cheese first, then sauce. Philly’s version is cheeseless, sauce-only, and served on thick bread.

A mix of sharp cheddar and chilled vinegar-infused water adds tang and flakiness, preventing sogginess.

Cheddar adds sharpness and depth. It balances the sweetness of tomatoes and creates a rich, savory crust texture.

A savory summer pie layered with ripe tomatoes and a rich cheese filling, all tucked into a buttery, herb-packed cheddar crust.

Scale

Preheat the oven to 375°F (190°C).
In a large bowl, combine flour, sugar, salt, garlic powder, basil, oregano, chives, and rosemary.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the grated cheddar cheese.
In a small bowl, whisk the egg, vinegar, and water together and add to the flour mixture. Mix just until the dough forms.
Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
Roll out the dough and fit it into a 9-inch pie dish. Chill again for 15 minutes.
Place the tomato slices on a paper towel, sprinkle with salt, and let sit for 20 minutes to draw out excess moisture.
In a bowl, mix together mayonnaise, garlic, cheddar, fontina, parmesan, bread crumbs, and chopped chives.
Layer the tomato slices in the pie crust, season with sugar and pepper, and spread the cheese mixture on top.
Bake for 35–40 minutes until golden and bubbly.
Let cool slightly before serving warm or at room temperature.

For best results, use peak-season tomatoes and let them drain well to avoid soggy crust.

Keywords: tomato pie, cheddar crust, savory pie, summer recipe