Dr Oz: Paula Deen Lighter Tomato Pie & Pie Crust Recipes


Dr Oz: Paula Deen Healthier Recipes

Dr Oz: Paula Deen Lighter Tomato Pie & Pie Crust Recipes

Paula Deen shared with Dr Oz how she lightened up her incredible tomato pie recipe, making a healthier but yet still just as delicious version of the dish. (5 second Studio / Shutterstock.com)

Dr Oz was talking to the iconic Paula Deen about how she’s turned her classic recipes into healthier dishes after her type-2 diabetes scare. She already shared her lighter version of her chicken fried steak with cream gravy, and next she wanted to share her lightened up tomato pie recipe.


Paula shared that this was the dish they served with char-grilled steak or at breakfast with scrambled eggs. Dr Oz shared that the original recipe was 437 calories and 37 grams of fat, which even Paula said was fattening. Paula used her lighter pie crust recipe, and less cheese. Dr Oz was shocked at how much mayonnaise was in the original recipe, as was I!

Dr Oz then shared that the new version was just 207 calories with 14 grams of fat. Much better! Paula Deen is the author of The Lady & Sons.

Dr Oz: Paula Deen Tomato Pie Recipe Ingredients

  •  1 recipe Paula’s New Flaky Piecrust, recipe below (or use a 9-inch unbaked prepared piecrust)
  • 1 pinch salt
  • 1/2 C chopped scallions
  • 1/2 C shredded mozzerella cheese
  • 1/2 C regular or light sour cream
  • 3 ripe beefsteak tomatoes
  • 10 fresh basil leaves, chopped
  • 1 pinch freshly ground black pepper
  • 1/2 C shredded cheddar cheese
  • 1/4 C regular or light mayonaise

Dr Oz: Paula Deen Tomato Pie Recipe Directions

  1. Preheat oven to 350 degrees
  2. Use flour to dust work surface
  3. Roll dough into a 12-inch round about a quarter of an inch thick
  4. Line the 9-inch pie plate with the dough, folding over the edges & crimping them
  5. Chill in the fridge for 30 minutes or covered with plastic wrap overnight (if using prepared crust, skip this step)
  6. Slice tomatoes in half lengthwise & core them
  7. Squeeze out any seeds & liquid
  8. Thinly slice tomatoes & place them in a colander in the sink
  9. Sprinkle with salt & let them drain for 10 minutes
  10. Carefully blot the tomatoes with paper towels
  11. Layer tomato slices, basil, & scallions in piecrust & season with salt & pepper
  12. In a medium-sized bowl, mix together mozzarella, cheddar, sour cream, & mayonaise
  13. Spread cheese mixture in an even layer on top of the tomatoes
  14. Bake 30-35 minutes until lightly browned
  15. Let pie cool slightly before cutting into slices

Dr Oz: Paula Deen New Flaky Piecrust Recipe Ingredients

  •  1/4 tsp salt
  • 4 tbsp cold unsalted butter
  • 1 C all-purpose flour
  • 1 tsp sugar
  • 2-4 tbsp regular or low-fat Greek yogurt

Dr Oz: Paula Deen New Flaky Piecrust Recipe Directions

  1.  Using a food processor, mix together flour, salt, & sugar until just combined
  2. Add butter & pulse until it looks like coarse meal
  3. Add yogurt, 1 tbsp at a time, and pulse until the dough comes together
  4. Bring the dough together into a ball & place on a sheet of plastic wrap, before pressing into a flat disc & wrapping well.
  5. Dust a work surface with flour
  6. Roll dough into 12-inch round about 1/4 inch thick
  7. Line a 9-inch pie plate with the dough & chill for 30 minutes or overnight, covered with plastic wrap, in the fridge
  8. Preheat oven to 375 degrees
  9. Poke bottom of the pie a couple times with a fork
  10. Line the sides of the dough with parchment paper or aluminum foil & fill with dried beans or pie weights
  11. Bake for 20 minutes
  12. Remove the beans or pie weights and the paper or foil & bake for 5 more minutes


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