Olive, Corn & Tomato Pie

  • Yield: 6 -8 pieces
  • Prep: 1-1.25 hours
  • Cook: 30 - 35 minutes


2cups Sifted all-purpose flour
1tablespoon Baking powder
1/2teaspoon garlic salt
6tablespoons sweet, cold butter in small cubes
3/4cup whole milk
2tablespoons Fresh lemon juice PLUS the zest from the lemon
1/4teaspoon finely ground white pepper
1/4teaspoon paprika - I use smoked
Ripe tomatoes, blanched & peeled, cored and in 1/4" slices
1&1/2cup frozen corn - thawed then pulsed in blender or processor with 1/4 tsp sugar. Divide corn into 2 portions.
4tablespoons Freshly chopped basil
1can black olives - rinsed then sliced lenghwise - approximately 8 ounces
2tablespoons Finely chopped green onions {white part}
1/2teaspoon garlic salt
1/4teaspoon freshly ground black pepper
8ounces Sharp or Extra Sharp Cheddar, divided {could also use Swiss if preferred}
melted sweet butter


Sift together the flour, baking powder and garlic salt.  Cut in the cold cubes of butter with a fork or pastry blender until is looks like a coarse meal.  Slowly add milk; stir until this forms a dough and then pat into a ball.  Divide into 2 pieces, wrap well and refrigerate about 30 minutes.

Now roll out first half of dough {other half may remain in refrigerator for now} between sheets of waxed paper until about 12" round and about 1/8" thick.  Gently remove top sheet of waxed paper, lift dough by bottom piece of waxed paper and invert into a 9" glass pie plate.  Remove remaining waxed paper, gently pat/fit pastry into dish and crimp the overhanging pastry.

Preheat oven to 375 with the rack in the middle of the oven.

Whisk together the mayonnaise, lemon juice and zest, white pepper and paprika.  Set aside for now.

Gently pat tomato slices dry with paper towels.  Arrange 1/2 of the slices on the bottom of the pie crust.  Now sprinkle half EACH of the corn, basil, green onions, garlic salt and pepper on top of the tomatoes.  Now layer the sliced black olives – all of them on to and proceed to repeat the layers with tomatoes, corn, basil, green onions, garlic salt and pepper. 

Now sprinkle 1 cup of the grated cheese on top of this and gently add the lemony mayonnaise on top of the cheese.  Top with the rest of the cheese now.

Roll out the remaining pastry dough as the first pie crust was made and fit it gently over the filled pie.  Crimp top overhanging pastry crust and cut out 4-5 decorative steam vents. 

Gently brush top pastry with the 2 tsp. sweet melted butter and bake in preheated oven for about 30 – 35 minutes.  The crust should be golden brown.

Cool on a rack for about 20-30 minutes prior to serving.  Garnish with fresh basil leaves if desired. 

You can add Canadian Bacon when layering {about 6 ounces} or Rotisserie Chicken if desired.