Tomato and Corn Pie

Tomato and Corn Pie
  1. Dough
  2. 2 to 2 ¼ cups all-purpose flour
  3. 1 T baking powder
  4. 1 3/4 t salt, divided
  5. 6 T cold unsalted butter, cut into 1/2-inch cubes
  6. 3/4 cup cold whole milk
  1. 1/2 cup mayonnaise
  2. 2 T fresh lemon juice
  3. 1 3/4 pounds beefsteak tomatoes, large dice (about 4 large)
  4. 1 1/2 cups corn (from about 2 ears), coarsely chopped by hand, divided
  5. 2 T finely chopped basil, divided
  6. 1 T finely chopped chives, divided
  7. 1/4 t black pepper, divided
  8. 7 ounces coarsely grated Smoked Fontina (1 3/4 cups), divided
  9. 1 egg for egg wash
  1. Preheat oven to 400°F with rack in middle.
  2. Whisk together flour, baking powder, and 3/4 tsp. salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms dough, then gather into a ball. Divide dough in half and refrigerate for at least 20 minutes
  3. Roll dough into a 12-inch round (1/8 inch thick). Place in 9-inch pie plate. Pat the dough in with your fingers trim any overhang. Prick bottom with fork all over. Put the second half of the dough in the fridge until you’re ready to use it.
  4. Whisk together mayonnaise and lemon juice.
  5. Blanch tomatoes. Peel and dice large pieces of tomato and gently remove seeds. Let tomatoes drain on paper towel to remove excess moisture. Arrange half of tomatoes in crust, sprinkle with ½ the corn, 1 T basil, 1/2 T chives, 1/2 t salt, 1/8 t pepper and 1 cup of grated cheese. Repeat layering with remaining ingredients. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
  6. Roll out remaining piece of dough into a 12-inch round and fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush with egg wash. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
  7. Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
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