Heirloom Tomato and Cheddar Pie

Steps

Make the crust

1. 1

   In a glass measuring cup, mix the cold buttermilk and water. Add the ice cubes to chill the mixture while you prepare the dry ingredients.

2. 2

   In a large bowl, whisk together the flour, chopped chives, sugar, kosher salt, and black pepper.

3. 3

   Add the cold cubed butter. Using your hands, rub the butter into the flour mixture until roughly half of the butter pieces are pea-sized. Flatten the larger pieces into thin shards with your fingertips, then make a well in the center.

4. 4

   Discard the ice cubes from the buttermilk mixture. Pour the liquid into the well and use a fork to mix until the wet ingredients are mostly incorporated but some dry flour pockets remain.

5. 5

   Turn the dough onto a clean work surface. If it is very dry and crumbly, sprinkle a little more water over it, remembering that it will continue to come together as it is worked and rested.

6. 6

   Use a bench scraper or the flat edge of a ruler to pat the dough into a compact 6-inch square. Cut it into four smaller squares, stack the squares, and flatten them into one even mass about 2 inches thick.

7. 7

   Loosely wrap the dough in plastic wrap. Use a rolling pin to roll the wrapped dough into a compact disk about 1 inch thick. Refrigerate for at least 2 hours or up to 2 days.

   Start 2-hour timer

Parbake the crust

8. 8

   If the chilled dough is stiff, rap it lightly with a rolling pin. Lightly flour the rolling pin and work surface, then roll the dough into a 12-inch round.

9. 9

   Fit the dough into a 9-inch, not-deep-dish pie plate, letting it slump into the bottom and sides without stretching. Trim the overhang if necessary so it extends only 1/2 inch beyond the rim. Fold the overhang under itself to form a thick ridge flush with the rim, then crimp the ridge.

10. 10

    Use a fork to poke holes across the bottom and up the sides of the crust. Freeze the crust for about 20 minutes, until very firm.

    Start 20-minute timer
11. 11

    Meanwhile, heat the oven to 425°F (220 °C).

12. 12

    Line the firm chilled crust with foil and fill it with pie weights or dried beans. Place it on a rimmed baking sheet and bake on the middle rack for 20 minutes.

    Start 20-minute timer
13. 13

    Carefully lift out the foil and weights. Lower the oven temperature to 350°F (180 °C) and bake the crust for 15 minutes more, until golden brown all over. Let it cool completely in the pan on a wire rack.

    Start 15-minute timer

Make the filling

14. 14

    Adjust the oven to 375°F (190 °C). Line a rimmed baking sheet with paper towels. Slice the tomatoes 1/2 inch thick, arrange them on the lined sheet, and sprinkle them evenly with the tomato salt. Let them sit while you finish the filling so they season and release moisture.

15. 15

    In a medium bowl, whisk together the remaining buttermilk, mayonnaise, egg, egg yolk, Dijon mustard, remaining black pepper, and the cayenne if using.

16. 16

    Fold the chopped basil and chives into the buttermilk-mayonnaise custard.

17. 17

    Pat the surface of the tomato slices with paper towels to remove additional moisture. This helps prevent a wet or leaky filling.

18. 18

    Shingle half of the tomato slices across the bottom of the cooled crust.

19. 19

    Pour the filling over the first layer of tomatoes and sprinkle the grated Cheddar evenly over the filling.

20. 20

    Shingle the remaining tomato slices on top and press them down slightly.

21. 21

    Place the assembled pie on a rimmed baking sheet and bake on the middle rack for 50 to 60 minutes, rotating it halfway through, until the filling is set and the crust is deeply browned. If the crust becomes too dark, carefully tent the pie with foil until fully baked.

    Start 1-hour timer
22. 22

    Let the pie cool completely for at least 1 hour. Top with additional chopped chives, then slice and serve.

    Start 1-hour timer