Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add 2-3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together.
• Gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
• For the filling: Spread the sliced tomatoes evenly in the pie crust. Sprinkle with salt and let them sit for about 10 minutes to release some of their juices.
• In a medium bowl, combine mayonnaise, cheddar cheese, basil, and black pepper. Mix well.
• Spoon the mayonnaise mixture evenly over the tomatoes.
• Bake for 35-45 minutes, or until the crust is golden brown and the filling is set and bubbly.
• Let the pie cool for at least 15 minutes before slicing and serving.