Bisquick Tomato Pie Recipe

Low Carb Tomato Pie THE SUGAR FREE DIVA

WEBSep 25, 2019 · Start with a layer of sliced tomatoes and cover that with a thin layer of the mayonnaise and cheese mix. Repeat placing the the …

1. Start by making the crust. In a medium or large sized bowl, whisk together 1 cup plus 2 tablespoons of the flour and the salt. Next, cut in the butter until the dough becomes somewhat crumbly in texture. Stir in the water, 1 tablespoon at a time. You may not need to use all of the water however, when you dough is no longer stick and seems to hold together it is ready for the next step. Now, wrap the dough in plastic wrap or a zip top bag. Place it into the refrigerator for at least 45 minutes.
2. When you are ready to prepare your pizza pie, preheat your oven to 450° and lightly spray a pie or tart dish/pan with nonstick.
3. We will next roll out the refrigerated dough. Do so on clean surface that has been lightly dusted with some of the remaining flour. Transfer the rolled out dough to the prepared pie pan. Overlapping the edges of the dish/pan is fin as you can roll up the edges to form a crust. Poke the sides and the bottom of the crust a few times with a fork. Bake the crust for 10-12 minutes or until it begins to brown.
4. You can remove the crust from the oven and allow it to cool for 10-12 minutes. Meanwhile, you can turn the oven down to 350°. While you wait for the crust to cool down, take a paper towel to the sliced tomatoes and blot of any excess liquid.

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Easy Tomato Pie with Bisquick Quick & Cheesy …

WEBSep 3, 2019 · Let stand for at least 30 minutes. Preheat oven to 400°F. Meanwhile mix together Bisquick, 1/2 cup shredded cheese, milk, butter, …

Rating: 4.5/5(19)
1. Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes.
2. Preheat oven to 400°F. Meanwhile mix together Bisquick, 1/2 cup shredded cheese, milk, butter, garlic powder, basil, and oregano. Press into a greased pie plate on the bottom and up sides. Store crust in refrigerator until ready to use.
3. For filling mix together remaining cheddar cheese, mayonnaise, minced chives, apple cider vinegar, salt and pepper.
4. After tomatoes have drained remove crust from refrigerator. Spread on half cheese / mayo filling. Layer drained tomatoes on top, slightly overlapping. Spread remaining cheese / mayo filling on top of tomatoes.

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