Old-Fashioned Tomato Pie

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup shortening
• 6 teaspoons unsalted butter
• 1/2 teaspoon sea salt
• 4 tablespoons ice water
• 2 1/4 pounds tomatoes, thinly sliced
• 1 1/4 teaspoons kosher salt
• 1/2 cup yellow or red onion, diced
• 1 1/2 teaspoons black pepper
• 6 teaspoons canola oil
• 1/2 cup fresh basil, chopped
• 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1/4 cup mayonnaise

Preparation

1. Mix the flour, shortening, butter and sea salt in a food processor until fine crumbs form. Blend in the ice water until the dough forms a ball.
2. Remove the dough from the food processor, and work it with your hands until it is the shape of a disk. Wrap the dough in plastic wrap, and place it in the refrigerator to chill for 30 minutes.
3. Remove the dough from the refrigerator, and place it on a smooth surface, Sprinkle the dough with flour, and roll it to a 1/8-inch thickness.
4. Place the dough in a 9-inch pie pan, and trim to fit. Chill in the refrigerator for 30 minutes.
5. Line the edges of the pie pan with aluminum foil, and weight the bottom of the crust down with pie weights. Bake the crust in a 425 degree oven for 20 minutes.
6. Remove the aluminum foil, and bake the crust for an additional five minutes. Allow the crust to cool.
7. Salt the tomato slices, and allow them to drain in a colander for 10 minutes. Mix the tomatoes with the salt, pepper, onion, oil, basil, Parmesan cheese, cheddar cheese and mayonnaise.
8. Pour the tomato mixture in the cooled pie crust. Bake at 350 degrees for 30 minutes before serving.