Cook Bacon: Cook the bacon in a skillet over medium heat until crispy. Remove from the pan, crumble, and set aside.
Preheat Oven: Preheat your oven to 375°F (190°C).
Drain Tomatoes: Slice the tomatoes and lay them on a paper towel to drain excess moisture. This helps prevent the pie from becoming too watery.
Mix Filling: In a medium bowl, combine the shredded cheddar cheese, grated Parmesan cheese, mayonnaise, sour cream, flour, dried basil, dried oregano, and crumbled bacon. Season with salt and pepper to taste.
Assemble the Pie:
Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges, crimping them if desired.
Layer Tomatoes: Arrange a layer of tomato slices in the bottom of the pie crust. Spread half of the cheese and bacon mixture over the tomatoes.
Add Remaining Tomatoes and Cheese: Add another layer of tomatoes and top with the remaining cheese mixture, spreading it evenly.
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