6 TBSP (3 ounces) cold butter cut into cubes or grated and then frozen
3/4 cup whole milk
1 3/4 pounds tomatoes (preferably beefsteak)
1 1/2 cups corn from about three ears of corn roughly chopped
3 TBSP chopped chives
1 tsp salt
1/4 tsp pepper
7 ounces sharp cheddar cheese (about 1 3/4 cups)
1/3 cup mayo
2 TBSP fresh lemon juice
2 TBSP melted butter for brushing on the crust
Preheat oven to 400
1. Make dough for crust
Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.
2. Prep Filling
Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.
Whisk the mayo and lemon juice together
Chop the chives, grate the cheese, and have the corn ready.
3. Roll out and fill the pie
Divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.
On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.
Layer half the tomatoes, then half the corn, half the chives. Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.
Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.
Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. Bake in the 400 degree oven for 30-35 minutes.
Cool on a rack and serve either warm or at room temperature