Step 1: Get That Crust Ready Heat your oven to 400°F and press that pie crust into your dish. Stab the bottom all over with a fork – think of it as venting your frustrations from the day. Pop some foil on top with beans or pie weights and bake for 10 minutes. This prevents the dreaded puff-up that ruins everything.

Step 2: Tame Those Tomatoes Slice your tomatoes about ¼-inch thick and lay them on paper towels. Sprinkle with salt and let them sit for 10 minutes while you do other things. Pat them dry afterward – this step separates the soggy pies from the perfect ones.

Step 3: Mix Up the Magic Dump your shredded cheddar, mayo, pimentos, and that gorgeous smoked paprika into a bowl. Mix it up good – no fancy equipment needed, just a spoon and some elbow grease. Taste it and adjust the seasoning. This is your pimento cheese base, and it should make you want to eat it with a spoon.

Step 4: Layer Like You Mean It Turn your oven down to 350°F. Start with tomatoes in that pre-baked crust, overlapping them slightly like shingles on a roof. Sprinkle your herb mix over them, then spread half that pimento cheese mixture on top. Add more tomatoes, more herbs, then finish with the rest of the cheese mixture.

Step 5: Bake Until Golden Slide it into the oven and bake for 35-45 minutes. You’ll know it’s done when the top is golden and bubbly, and the whole thing doesn’t jiggle when you shake the pan gently. Trust your eyes and nose here – it should look irresistible and smell like heaven.

Step 6: Practice Patience Let it cool for 15 minutes before cutting. I know it’s torture, but this cooling time lets everything set up properly. Use this time to make yourself a sweet tea and admire your handiwork.