Ingredients
3/4
stick (6 tbsp) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tsp melted
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 puréed in a food processor
2
tbsp finely chopped fresh basil
1
tbsp finely chopped fresh chives
7
oz coarsely grated sharp Cheddar (1 3/4 cups)
Directions
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. Add milk, stirring until mixture just forms a dough, then gather into a ball.
2.
Divide dough in half and roll out 1 piece between sheets of plastic wrap into a 12-inch round (1/8 inch thick). 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). Discard plastic wrap.
3.
Preheat oven to 400°F.
4.
Whisk together mayonnaise and lemon juice. 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. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
5.
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. Cut 4 steam vents in top crust and brush crust with 2 teaspoons melted butter.
6.
Bake pie in middle of oven until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
8.
Pie can be baked 1 day ahead and cooled completely, then chilled, covered. Reheat in a preheated 350°F oven until warm, about 30 minutes.
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