Classic Southern Tomato Pie

Ingredients

• 1¼ cups all-purpose flour
• ¼ cup cold vegetable shortening, cut into pieces
• ¼ cup cold unsalted butter, cut into pieces
• ½ tsp. fine sea salt
• 3 to 4 Tbsp. ice-cold water
• 2¼ lb. assorted heirloom tomatoes, thinly sliced
• 1¼ tsp. kosher salt, divided
• 1 small sweet onion, chopped (about 1 cup)
• 1¼ tsp. freshly ground black pepper, divided
• 1 Tbsp. canola oil
• ½ cup assorted chopped fresh herbs (such as chives, parsley, and basil)
• 2 oz. Gruyère cheese, grated (about ½ cup)
• 2 oz. Parmigiano-Reggiano cheese, grated (about ½ cup)
• ¼ cup mayonnaise

Instructions

1. 1Pulse the flour, shortening, butter, and salt in a food processor until the mixture looks like coarse meal. Keep the processor running and slowly pour in 3 tablespoons of ice-cold water, 1 tablespoon at a time. Continue processing until the dough forms a ball and pulls away from the sides of the bowl. Add up to 1 more tablespoon of water if needed.
2. 2Form the dough into a disk, wrap it tightly in plastic wrap, and chill for 30 minutes.
3. 3Remove the plastic wrap and place the chilled dough on a lightly floured work surface. Dust the top lightly with flour and roll the dough out to an ⅛-inch thickness.
4. 4Preheat your oven to 425°F. Carefully transfer the rolled dough into a 9-inch pie plate and press it gently into the bottom and sides. Trim the edges so they extend 1 inch beyond the rim of the plate, then fold the overhang under itself to create a neat border. Chill the crust for another 30 minutes until it feels firm.
5. 5Line the chilled pie crust with a sheet of aluminum foil and fill it completely with pie weights or dried beans. Set the pie plate on a baking sheet lined with foil.
6. 6Bake the crust in the preheated oven for 20 minutes. Carefully remove the foil and weights, then return the crust to the oven for another 5 minutes until the bottom turns light brown. Transfer the baking sheet to a wire rack and let the crust cool completely, about 30 minutes. Lower the oven temperature to 350°F.
7. 7Arrange the sliced heirloom tomatoes in a single layer on paper towels. Sprinkle them evenly with 1 teaspoon of kosher salt and let them sit for 10 minutes. This draws out excess moisture so the bottom crust doesn't get soggy.
8. 8Heat the canola oil in a skillet over medium heat. Add the chopped onion, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for about 3 minutes until the onion softens.
9. 9Blot the salted tomatoes dry with fresh paper towels. Arrange the tomatoes, cooked onion, and chopped herbs in overlapping layers inside the cooled pie crust. Season each layer with a portion of the remaining 1 teaspoon of black pepper.
10. 10Mix the grated Gruyère, Parmigiano-Reggiano, and mayonnaise in a small bowl, then spread this cheese mixture evenly over the top of the pie.
11. 11Bake the pie for 30 minutes until the cheese topping is bubbly and lightly browned. Cover the edges of the crust with foil if they start to darken too quickly. Let the pie rest before slicing.

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