Tomato Pie (with corn and a whole-wheat crust)

I’d never even heard of “tomato pie” until last summer, but as soon as I was introduced to the idea I knew it was something I had to try. So after attempting a few different variations I am excited to share this recipe with you today. Serve it for dinner with steamed broccoli or a big green salad,

Ingreadient

• 2 cups whole-wheat flour (plus extra for rolling out the dough)
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons butter (cold, cut into 1/2 inch pieces)
• 3/4 cup whole milk
• 1/4 cup mayo (can sub sour cream)
• 1 tablespoon lemon juice (freshly squeezed)
• 2 pounds Roma tomatoes (Romas will keep this dish from becoming too watery)
• 1 1/2 cup corn (kernels from about 3 ears corn)
• 2 tablespoons basil (fresh chopped, divided)
• 1 teaspoon salt
• pepper (to taste)
• 1 1/2 cups cheddar cheese (freshly grated)

Step by step

1. In a food processor fitted with a dough blade, pulse together the flour, baking powder and salt. Sprinkle in the cold butter chunks on top being careful to spread out the pieces so as not to form one big clump. Run the food processor again until it resembles a coarse meal, scraping the sides of the bowl as needed.
2. While the processor is going, pour the milk through the feed tube at the top. If the dough is too sticky add a little more flour and if it's too crumbly add a little more milk. Turn the machine off and bring the dough together into a ball using your hands. Divide it in two and place one half in the fridge (wrapped in plastic). Note: The pie crust can be made without a food processor using your hands or a fork.
3. Using a rolling pin, roll out one of the dough balls onto a floured surface until it is about 12" in diameter and 1/8" thick. Carefully place it in the pie plate (folding it in half can ease the transition from the counter to the baking dish) and pat the dough down into the corners with your fingers. Trim any excess off the edges.