Tomato and Corn Pie

Directions

1. 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. 2
   Add milk, stirring until mixture just forms a dough, then gather into a ball.
3. 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. 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. 5
   Discard plastic wrap.
6. 6
   Preheat oven to 400F.
7. 7
   Whisk together mayonnaise and lemon juice.
8. 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. 9
   Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese.
10. 10
    Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
11. 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. 12
    Cut 4 steam vents in top crust and brush crust with 2 teaspoons melted butter.
13. 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. 14
    Serve warm or at room temperature.