Tomato and Corn Pie

Tomato and Corn Pie
Makes: 6 light lunch or brunch servings

2 cups flour
1 tablespoon baking powder
1 ¾ teaspoons salt (divided)
6 tablespoons (¾ stick) cold unsalted butter, cut into ½-inch cubes, plus 2 teaspoons melted (divided)
¾ cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 ¾ pounds beefsteak tomatoes, peeled and sliced crosswise ¼ inch thick
1 ½ cups corn (from about 3 ears), coarsely pureed in a food processor
2 tablespoons finely chopped fresh basil
1 tablespoon minced chives
¼ teaspoon black pepper
7 ounces coarsely grated sharp cheddar (1 ¾ cups)

Preparation:
Preheat oven to 400 degrees.
In bowl, whisk together flour, baking powder and ¾ teaspoon salt, then blend in the 6 tablespoons cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
Divide dough in half. Roll out 1 piece between sheets of plastic wrap into a 12-inch round (1/8 inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into a 9-inch glass pie plate, patting with your fingers to fit (there will be just enough dough to line plate without an overhang). Discard plastic wrap.
In small bowl, whisk together mayonnaise and lemon juice. Arrange half the tomatoes in crust, overlapping, and sprinkle with half the corn, 1 tablespoon basil, ½ tablespoon chives, 1/8 teaspoon pepper and ½ teaspoon salt. Repeat layering with remaining tomatoes, corn, basil, chives, pepper and salt; sprinkle with 1 cup cheese. Pour lemon mayonnaise over filling and top with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with the 2 teaspoons melted butter.