Tomato Pie with Cheddar Crust

Serves 6 · 40 min prep · 55 min cook

Ingredients

• 1.75 cups all-purpose flour
• 10 tbsp cold unsalted butter, cubed
• 1.5 cups sharp cheddar cheese, shredded
• 4 to 6 tbsp ice water
• 2.5 lb ripe tomatoes, sliced 1/4-inch
• 2 tsp kosher salt
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup green onions, thinly sliced
• 1/3 cup fresh basil, chopped
• 1 cup fresh corn kernels
• 1/2 tsp garlic powder
• 3/4 tsp black pepper
• 1 egg, beaten with splash of water
• 1/4 cup grated Parmesan

Instructions

1. 1Stir the flour and salt together, then cut in the cold butter with a pastry blender or fingertips until pea-sized crumbs form.
2. 2Fold in one cup of the shredded cheddar, then drizzle ice water a tablespoon at a time, tossing gently until the dough just holds together when pinched.
3. 3Pat the dough into a disk, wrap, and chill at least 30 minutes while you prep the filling so the crust stays flaky.
4. 4Lay the tomato slices in a single layer on paper towels, sprinkle generously with salt, and let them weep 20 to 30 minutes; blot thoroughly so the pie never turns soggy.
5. 5Roll the chilled dough on a lightly floured surface into a 12-inch round and ease it into a 9-inch pie plate, crimping the edges decoratively; freeze the shell 10 minutes.
6. 6Blind-bake the crust at 375°F with parchment and pie weights for 15 minutes, then remove weights and bake 5 more minutes until the bottom looks dry and lightly golden.
7. 7Stir together the mayonnaise, sour cream, remaining cheddar, green onions, most of the basil, corn kernels, garlic powder, and black pepper into a thick, savory spread.
8. 8Layer the blotted tomatoes in the warm crust, seasoning lightly between layers, then dollop and gently spread the mayo-cheddar mixture over the top so it seals the fruit.
9. 9Brush the crust edges with the egg wash, sprinkle Parmesan over the filling, and bake at 375°F for 35 to 40 minutes until the top is puffed, golden, and bubbling at the edges.
10. 10Cool the pie on a rack at least 25 minutes so slices cut cleanly; scatter the remaining fresh basil over the top and serve warm or at room temperature on a big wooden board for easy passing.