Tomato and Corn Pie

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 3/4 teaspoons salt
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
• 3/4 cup whole milk
• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 3/4 lb beefsteak tomatoes, peeled (see cooks' note for mountain jam) and sliced crosswise 1/4 inch thick
• 1 1/2 cups corn (from about 3 ears), coarsely pureed in a food processor
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon black pepper
• 7 oz coarsely grated sharp Cheddar (1 3/4 cups)

1. Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in 3/4 stick cold butter with your fingertips or a pastry blender until it resembles coarse meal.
2. Add milk, stirring until mixture just forms a dough, then gather into a ball.
3. Divide dough in half and roll out 1 piece between sheets of plastic wrap into a 12-inch round (1/8 inch thick).
4. Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into a 9-inch glass pie plate, patting with your fingers to fit (there will be just enough dough to line plate without an overhang).
5. Discard plastic wrap.
6. Preheat oven to 400F.
7. Whisk together mayonnaise and lemon juice.
8. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/8 teaspoon pepper, and 1/2 teaspoon salt.
9. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese.
10. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
11. Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal.
12. Cut 4 steam vents in top crust and brush crust with 2 teaspoons melted butter.
13. Bake pie in middle of oven until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack.
14. Serve warm or at room temperature.

flour, baking powder, salt, cold unsalted butter, milk, mayonnaise, lemon juice, beefsteak tomatoes, corn, fresh basil, fresh chives, black pepper, cheddar

Taken from www.epicurious.com/recipes/food/views/tomato-and-corn-pie-108397 (may not work)