Tomato Pie

• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 2 to 3 tablespoons ice water
• 3/4 cup mayonnaise
• 1/2 cup shredded cheddar cheese
• 1/3 cup thinly sliced green onions
• 1 tablespoon minced fresh oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
• 4 bacon strips, cooked and crumbled

1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
3. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-10 minutes longer or until light brown. Cool on a wire rack.
4. In a small bowl, mix mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake 5-10 minutes longer or until filling is bubbly. Let stand 10 minutes.

flour, salt, cold butter, water, mayonnaise, cheddar cheese, green onions, fresh oregano, ground coriander, salt, pepper, tomatoes, bacon

Taken from www.tasteofhome.com/recipes/tomato-pie/ (may not work)