Adapted from an issue of Gourmet magazine published in August 2009
Ingredients:
2 cups all-purpose flour 1 tablespoon baking powder 1 3/4 teaspoons salt, divided 3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted 3/4 cup whole milk 1/3 cup mayonnaise 2 tablespoons fresh lemon juice Slicer tomatoes 1 1/2 cups corn, coarsely chopped, divided 2 tablespoons finely chopped basil, divided 1 tablespoon finely chopped chives, divided 1/4 teaspoon black pepper, divided 1 3/4 cups coarsely grated sharp Cheddar, divided
Preparation:
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball. Divide dough in half and roll out one piece between two sheets of waxed paper into a 12-inch round. Transfer to 9 inch pie plate.
Preheat oven to 400°F with rack in middle.
Whisk together mayonnaise and lemon juice. slice tomatoes crosswise 1/4 inch thick. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
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. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.