Serves 8 - 12
2 large tomatoes, sliced
1 teaspoon kosher salt
⅓ cup Duke’s mayonnaise
¼ cup sour cream
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh basil
2 tbsp. freshly ground black pepper
2 cups fresh corn kernels
2 cups grated mozzarella cheese
To make the crust, cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of course-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea.
Add the water, all at once. Continue to work the dough until the dough begins to come together. (Tip: Patience is key, here. Kneading might take longer than expected, but don’t add any more water than the recipe calls for.) Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.
Remove dough from refrigerator and roll out on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie plate and flute the edges.
Preheat oven to 375 degrees.
Place tomato slices on a paper towel and sprinkle with salt; set aside. Whisk together the Duke’s mayonnaise, sour cream, lemon juice, basil, and pepper in a small bowl. (Tip: Wilbanks recommends Duke’s mayonnaise because of its sugar-free, vinegar base.)
Sprinkle the bottom of pie crust with ¼ cup cheese. Arrange half of the tomatoes over the cheese and sprinkle with corn. Cover the tomatoes with half of the mayonnaise mixture. Repeat layering with remaining tomatoes, corn, and mayonnaise mixture. Sprinkle remaining cheese over the top.
Bake for one hour, or until bubbly. Cover with aluminum foil if cheese begins to brown too quickly.