BLT Brunch Pie

Total Time Prep: 20 min. + chilling Bake: 40 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan! —Shara Walvoort, Oostburg, Wisconsin

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • FILLING:
  • 3/4 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 can (4-1/2 ounces) mushroom stems and pieces, drained
  • 8 bacon strips, cooked and crumbled
  • 1 tablespoon chopped green pepper
  • 1 tablespoon chopped onion
  • 3 medium tomatoes, peeled and sliced

Directions

  1. In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
  2. Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
  3. In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
  4. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

Nutrition Facts

1 piece: 464 calories, 39g fat (11g saturated fat), 38mg cholesterol, 618mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 8g protein.

My boys can't wait to pick the first ripe tomatoes in our garden to be used in this terrific pie. It has a tempting filling and tomatoes layered in a melt-in-your-mouth crust. And the crust is so easy to make- you just pat the dough into the pan! —Shara Walvoort, Oostburg, Wisconsin
Recipe Creator

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