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1 piece Perfect Pie Crust, recipe follows, or 1 refrigerated pie crust (from a 14-ounce box)

All-purpose flour, for dusting
2 3/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 cup mayonnaise
1 large egg plus 1 yolk
2 teaspoons hot sauce, optional
8 ounces shredded sharp Cheddar
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon ground black pepper
3 scallions, chopped
4 1/2 teaspoons plain yellow cornmeal
Fresh herbs, such as dill, parsley or chives, for topping, optional

Perfect Pie Crust:
3 cups all-purpose flour
3/4 cup vegetable shortening, cut into small pieces
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
1 teaspoon kosher salt
1 large egg
1 tablespoon distilled white vinegar

Pie Crust *you can use premade)
Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.

Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

Tomato Pie

Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.

Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.

Preheat the oven to 425 degrees F.

While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.

Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.

Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
Top with additional herbs, if desired, then slice and serve.

Unrated