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Tomato & Corn Biscuit Pie

Tomato & Corn Biscuit Pie

I’m all about pie these days. It’s the fall food, isn’t it? Although it’s time for stone fruit pies, like peach and plum and apricot and cherry and rhubarb (still) and yes, it’s almost time for apple, but while it’s still late summer, with all the ripe tomatoes and the last of the corn, this pie is it. It comes somewhat indirectly from one of my favourite food writers, and it’s really a pie unlike any other – layers of ripe tomatoes, corn, aged cheddar, fresh basil and chives, doused in lemony, garlicky mayo, wrapped up in a buttery biscuit crust, which is brilliant in itself.

Tomato & Corn Biscuit Pie 2

You roll the biscuit dough as thin as you would pastry, but it bakes up like a biscuit, only thinner. It’s all crunchy top and craggly edges – the more rustic and haphazardly you throw it together, the better. I don’t bother crimping, just tuck and fold the edge over any old way. There are no eggs or anything else to “set” the pie, but it slices beautifully. It occurs to me that you could add sausage or ham or some such, but it doesn’t need it – truly.

Tomato & Corn Biscuit Pie 6

And then you layer – roughly chopped tomatoes (let them sit in a colander in the sink for a few minutes if they’re overly juicy), corn scraped from the cob, torn basil, chives, cheddar.

Tomato & Corn Biscuit Pie 3

I think the rule with all pie should be: no need to strive for perfection.

Tomato & Corn Biscuit Pie 4

The bit of lemony, garlicky mayo is pure brilliance. This pie is divine – it tastes like summer, the best of it, wrapped in dough and baked, which is something you’d more likely do once the days turned chilly, so it’s more a transition food, easing you into fall with crusty dough. And how brilliant would a biscuit peach pie be? Like cobbler meets pie. The peaches are fab this year, too.

Tomato & Corn Biscuit Pie 5

But. Try the tomatoes and corn, while they’re here.

Tomato & Corn Biscuit Pie

AuthorJulie

Yields1 Serving

Crust:
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup cold butter, grated or cut into pieces
3/4 cup milk
Filling:
1/3 cup mayonnaise
2 Tbsp lemon juice
1 garlic clove, crushed
1 1/2 lb Roma or other not-too-juicy ripe tomatoes
2 cups corn, cut from the cob (2 ears)
2 Tbsp (ish) chopped fresh basil
1 Tbsp (ish) chopped chives
salt and pepper, to taste
2 cups grated aged cheddar
milk or cream, for brushing (optional)

1

Preheat the oven to 400F.

2

In a large bowl, combine the flour, baking powder and salt. Add the butter and blend it with a fork or rub it in with your fingers. Add the milk and stir by hand just until you have a soft dough.

3

Divide the dough in half (I make one half slightly larger than the other) and roll the larger piece on a lightly floured countertop to about an 11-inch round; transfer to a pie plate and gently fit it inside without stretching.

4

In a small bowl, whisk together the mayonnaise, lemon juice and garlic. Slice the tomatoes about 1/4 inch thick; if you like, salt them and let them drain in a colander or on paper towels for 20 minutes or so to get rid of excess liquid.

5

Arrange half of the tomatoes in the bottom crust, overlapping them, and top with half the corn, half the basil and chives, a sprinkle of salt and pepper and half the grated cheese. Repeat with remaining tomatoes, corn, basil, chives, salt and pepper. Pour the lemony mayonnaise overtop and sprinkle with the remaining cheese.

6

Roll out the other piece of dough into a 10-inch circle and fit it over the filling, folding the overhang under edge of bottom crust (or vice versa) and pinching/crimping to seal around the edge, or press it all around with a fork—it doesn’t have to be perfect. Cut a couple vents in the top crust to help let some steam escape and if you like, brush the crust with a bit of milk, cream or melted butter.

7

Bake for 30-35 minutes, until the pie is deep golden. Serve warm, or cool to room temperature. Serves 8.

Ingredients

Crust:
 2 cups all-purpose flour
 1 Tbsp baking powder
 1/2 tsp salt
 1/3 cup cold butter, grated or cut into pieces
 3/4 cup milk
Filling:
 1/3 cup mayonnaise
 2 Tbsp lemon juice
 1 garlic clove, crushed
 1 1/2 lb Roma or other not-too-juicy ripe tomatoes
 2 cups corn, cut from the cob (2 ears)
 2 Tbsp (ish) chopped fresh basil
 1 Tbsp (ish) chopped chives
 salt and pepper, to taste
 2 cups grated aged cheddar
 milk or cream, for brushing (optional)
Tomato & Corn Biscuit Pie
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    You are such a good writer too!

    Plus this is excellent. (Though I was forced to confront the fact that since we moved in 2005 I have not seen or looked for my rolling pin. Embarrassing. I used a small pizza roller and also a wine bottle.).

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    I just tried this recipe and it was delicious! I would never have thought to try it but you made it sound so good and it did not disappoint. Thanks!

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  78. lee
    August 22, 2026 at 10:25 pm

    This tomato & corn biscuit pie is pure late-summer magic—bright, savory, and unexpectedly comforting. Julie’s genius twist of swapping traditional pastry for tender-yet-crisp biscuit dough (rolled thin but baked rustic) makes it utterly unique. The lemony, garlicky mayo binds juicy tomatoes and sweet corn perfectly, while aged cheddar and fresh herbs add depth and freshness. It’s hearty enough for dinner, elegant enough for guests, and deeply seasonal. If you love inventive, no-fuss pies that celebrate peak produce, this one’s a must-try. For more creative soccer career simulations that bring the same passion and realism to the pitch, check out Copero.

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    This is a wonderful way to capture late-summer produce, and the biscuit crust idea is genuinely clever. The rustic, no-fuss approach makes it feel approachable for a weeknight. I appreciate the tip about draining juicy tomatoes, as that often makes or breaks a savory pie. For anyone tracking their nutrition, it pairs nicely with a simple side salad to balance the meal.

  80. lee
    August 25, 2026 at 5:55 am

    This tomato & corn biscuit pie is pure late-summer magic—rustic, flavorful, and surprisingly easy to pull off. Julie’s recipe nails that perfect balance: tangy lemon-garlic mayo, sweet corn, juicy tomatoes, sharp cheddar, and a tender-yet-crisp biscuit crust. If you love seasonal, no-fuss comfort food with big flavor, this one’s a must-try. For more brilliant twists on classic dishes (and tips to master them), check out her full collection at Dinner With Julie.

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    September 3, 2026 at 4:01 am

    The tip about letting overly juicy tomatoes drain before assembling the pie makes a lot of sense—it should help keep the biscuit crust from becoming soggy. I like that practical approach of managing texture, and it’s similar to paying attention to form and technique when using equipment such as the reverse fly machine.

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  83. gpt image 2.5
    September 23, 2026 at 5:16 am

    This tomato and corn biscuit pie looks absolutely gorgeous — those craggly, buttery edges are everything. I love how you embrace the rustic, no-fuss approach to pie making; it really takes the intimidation out of baking. The lemony, garlicky mayo sounds like such a clever touch to bring everything together. Seasonal cooking like this, where you let ripe ingredients shine, is exactly what makes late summer food so special. I’ve been experimenting with visual food content lately, and tools like Image25 have been surprisingly helpful for creating quick, detailed renders of recipe ideas before I actually cook them. Anyway, this pie is definitely going on my must-make list before the corn disappears.

  84. Copero
    September 24, 2026 at 12:37 am

    The biscuit crust is the clever part here: it gives the pie structure without asking for pastry-level precision, which fits the late-summer filling. Letting juicy tomatoes drain first seems essential. I’d be curious whether blind-baking the bottom briefly would help when using very ripe heirlooms.

  85. Zack G
    October 9, 2026 at 6:50 pm

    The lemony garlic mayo is the real stroke of genius here—it’s what elevates this from a decent vegetable pie to something genuinely special. Most savory pies lean on cream or stock, but that bright, punchy mayo coating the tomatoes and corn is exactly what late summer needs. I’ve been using How to Fish guide for fishing tips, and it reminds me how a single detail—the right lure, the right sauce—can completely change the outcome.

  86. Zack G
    October 9, 2026 at 6:52 pm

    The lemony garlic mayo layered right into the filling is such a smart move—cuts through the richness of the cheddar and keeps everything from feeling heavy. I’ve been meaning to try savory pies beyond the usual quiches, and this biscuit crust approach (thin and craggly instead of pastry-perfect) sounds way less fussy. I use How to Fish guide for cooking tips sometimes and even they don’t have much on vegetable pies that actually work. This feels like the kind of thing you’d nail on the first try.

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    The lemony mayo detail is what sold me—that’s such an unexpected move for a savory pie, but it makes total sense layered with tomato and corn. The biscuit crust being intentionally rustic is refreshing too; I use How to Fish guide for cooking ideas sometimes and appreciate when recipes skip the fussy perfectionism. This feels like actual summer food, not something styled for Instagram.

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    October 11, 2026 at 10:49 am

    This tomato & corn biscuit pie looks like the perfect late-summer comfort bake — rustic, buttery, and full of fresh flavor. I love how simple and forgiving the crust is; that kind of recipe always wins in my kitchen. While I was reading through the steps, I couldn’t help thinking about how much easier it is now to create a relaxed cooking soundtrack for moments like this. For anyone who enjoys layering flavors in the kitchen, you might also enjoy layering sound — Demucs Online splits any song into clean vocals, drums, bass, and other stems in about a minute, right in the browser, no Python or GPU setup required. Perfect for making a custom cooking playlist.

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