Buttermilk-Chive Crust
- ⅓ cup cold full-fat buttermilk
- 1 tablespoon cold water
- 2 ice cubes
- 1½ cups all-purpose flour, plus more for rolling
- ¼ cup chopped fresh chives
- 1 tablespoon sugar
- 2 teaspoons kosher salt or 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ cup cold unsalted butter, cut into ½-inch cubes
Tomato-Cheddar Filling
- 1½ pounds heirloom tomatoes, about 4 medium
- ½ teaspoon kosher salt or ¼ teaspoon fine sea salt
- ½ cup full-fat buttermilk
- ¼ cup mayonnaise
- 1 large egg plus 1 egg yolk
- 1 tablespoon Dijon mustard
- ½ teaspoon ground black pepper
- 1 pinch ground cayenne (optional)
- ½ cup chopped fresh basil
- ¼ cup chopped fresh chives, plus more for serving
- 8 ounces sharp Cheddar, grated (about 2 cups)
Instructions
1
Start the crust: Mix the cold buttermilk and water in a measuring cup and add the ice cubes. In a large bowl, whisk the flour, chives, sugar, salt, and pepper. Rub the cold butter into the flour until about half the pieces are pea-size, then flatten the larger pieces into thin shards. Make a well in the center.
2
Discard the ice and pour the buttermilk mixture into the well. Mix with a fork until mostly incorporated but some dry flour remains. Turn onto a clean surface. If extremely dry, sprinkle with a little more water; the dough will continue to hydrate as it is folded and chilled.
3
Create flaky layers: Pat the dough into a compact 6-inch square. Cut into four squares, stack them, and flatten into a 2-inch-thick mass. Loosely wrap in plastic and roll into a compact 1-inch-thick disc. Refrigerate for at least 2 hours or up to 2 days.
4
Shape the crust: Lightly tap cold, stiff dough with a rolling pin, then roll on a floured surface into a 12-inch round. Fit into a standard 9-inch pie plate without stretching. Trim the overhang to ½ inch, fold it under to form a thick rim, crimp, and prick the bottom and sides with a fork. Freeze until very firm, about 20 minutes.
5
Meanwhile, heat the oven to 425°F.
6
Parbake: Line the frozen crust with foil and fill with pie weights or dried beans. Set on a rimmed sheet pan and bake on the middle rack for 20 minutes. Remove the foil and weights, reduce the oven to 350°F, and bake for another 15 minutes, until golden all over. Cool completely on a wire rack.
7
Prepare the tomatoes: Set the oven to 375°F and line a rimmed sheet pan with paper towels. Slice the tomatoes ½ inch thick, arrange on the towels, and sprinkle evenly with salt. Let them rest while preparing the custard.
8
Make the custard: Whisk together the buttermilk, mayonnaise, whole egg, egg yolk, Dijon, black pepper, and cayenne, if using. Fold in the basil and chives.
9
Assemble: Pat the tomato surfaces dry with more paper towels. Shingle half the slices in the cooled crust. Pour over the custard and sprinkle with Cheddar. Arrange the remaining tomatoes on top and press down lightly.
10
Bake: Place the pie on a rimmed sheet pan and bake on the middle rack for 50 to 60 minutes, rotating halfway through, until the filling is set and the crust is deeply browned. If the crust darkens too quickly, tent it carefully with foil.
11
Cool and serve: Let the pie cool completely for at least 1 hour. Top with more chopped chives and slice. Serve at room temperature, slightly warm, or chilled.
💡 Chef's Tips
- Do not stretch the dough: Let it slump naturally into the plate to reduce shrinking during baking.
- Dry the tomatoes thoroughly: Salting and blotting removes excess moisture and prevents a watery filling.
- Plan ahead: The dough can chill for up to 2 days, making the project easier to divide into stages.
- Cool before slicing: At least 1 hour of cooling allows the custard to set for clean slices.
- Excellent leftovers: Wrap tightly and refrigerate for up to 4 days; the pie is especially good cold the next day.
- Nutrition: Approximately 252 calories per serving.
Main Course
Southern
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