Heirloom Tomato and Cheddar Pie

Preparation

1. Step 1

   Make the crust: In a glass measuring cup, mix together the buttermilk and water, then add the ice cubes. In a large bowl, whisk together the flour, chives, sugar, salt and pepper. Using your hands, rub the cubed butter into the flour mixture until roughly half of the cubes are the size of peas. Flatten the larger pieces of butter into shards with your fingertips, then make a well in the center of the flour mixture. 

2. Step 2

   Pour the buttermilk mixture into the well (discarding the ice cubes) and use a fork to start mixing everything together. Once the wet ingredients are mostly incorporated but dry pockets of flour still remain, turn everything out onto a clean work surface. If the dough looks really dry and crumbly, sprinkle a bit more water on top, bearing in mind that it will continue to come together as you work it and as it rests in the refrigerator. 

3. Step 3

   Use a bench scraper or the flat edge of a ruler to pat everything into a compact (6-inch) square. Cut the square into four smaller squares, stack those on top of one another, and then flatten them down into one even mass about 2 inches thick. (This step ensures flaky layers in the dough.) Loosely wrap the dough with plastic wrap, then use a rolling pin to roll the wrapped dough into a more compact disc that’s about 1 inch thick. Refrigerate for at least 2 hours or up to 2 days. 

4. Step 4

   Parbake the crust: Rap the dough lightly with a rolling pin if it’s stiff from the refrigerator. Lightly flour the rolling pin and roll the dough on a floured work surface into a 12-inch round. Fit the dough into a 9-inch pie plate (not deep dish), letting the dough slump a bit so it fits into the bottom and sides without stretching. If needed, trim the overhang so it extends just ½ inch past the rim. Fold the overhang under itself to form a thick ridge flush with the rim. Crimp the ridge and use a fork to poke holes on the bottom and up the sides of the crust. Freeze for about 20 minutes, until very firm.

5. Step 5

   Meanwhile, heat the oven to 425 degrees. 

6. Step 6

   When ready to bake, line the firm chilled crust with foil and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake on the middle rack for 20 minutes, then carefully lift out the foil and weights, lower the temperature to 350 degrees and bake for 15 minutes more, until golden brown all over. Let cool completely in the pan on a wire rack.

7. Step 7

   Make the filling: Adjust the oven to 375 degrees and line a rimmed baking sheet with a layer of paper towels. Slice the tomatoes ½-inch thick and lay the slices on the paper-towel-lined sheet, then sprinkle evenly with the salt. Let the tomatoes sit to season and draw out moisture while you finish the filling. 

8. Step 8

   In a medium bowl, whisk together the buttermilk, mayonnaise, egg, egg yolk, mustard, black pepper and cayenne, if using. Fold in the basil and chives. 

9. Step 9

   When ready to assemble, pat the surface of the tomatoes with paper towels to extract more moisture. This helps yield a filling that isn't too wet or leaky when cut. Shingle half of the tomato slices in the bottom of the cooled crust, then pour over the filling and sprinkle with the Cheddar. Shingle the rest of the tomato slices on top and press down slightly. 

10. Step 10

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

11. Step 11

    Let the pie cool completely, at least 1 hour, before topping with more chopped chives and slicing. The pie will keep in the refrigerator, wrapped tightly, for up to 4 days.