This savory pie crust is reminiscent of crunchy flakey Parmesan cheese straws. You will roll your pie dough slightly thicker than a typical pie crust, yielding a sturdier crust to hold up to the rich filling of the tomato pie. Whether using store-bought or homemade pie dough, many pie recipes will instruct you to blind-bake the crust before adding the filling. This extra step will keep the crust from turning soggy as the pie bakes. To blind-bake simply means to bake the empty crust a few minutes before adding the filling. Once you fit the crust into the pie plate, line the crust with a sheet of parchment paper and fill the pie with pie weights or dried beans. Bake the crust according to your specific pie recipe instructions, usually about 20 minutes. Remove the parchment paper and pie weights and bake the crust a few minutes longer. Let the crust cool completely before adding the filling.


Read the full recipe after the video.

Recipe Summary

2 hrs
4 hrs
30 mins
Makes 1 deep-dish pie crust


Ingredient Checklist


Instructions Checklist
  • Pulse flour, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk processing until dough begins to just come together. Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days.

  • Preheat oven to 400F. Roll dough on a floured surface into a 15 to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate. Trim edges leaving a 1 inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes. 

  • Line pie crust with parchment paper and fill with pie weights or dried beans. Bake at 400F 20 minutes. Remove parchment and weights and bake until edges are golden and bottom of crust is set, about 8 more minutes. Cool completely about 30 minutes.