16 tablespoons chilled unsalted butter, cut into cubes
1 tablespoon coarse salt
10 tablespoons ice water
3 large Cherokee Purple tomatoes, or any ripe heirloom or homegrown tomatoes
1/4 teaspoon salt
1/2 cup mayonnaise
4 tablespoons grated Parmesan cheese, divided
2 tablespoons fresh lemon juice
2 teaspoons garlic powder
Kernels from 2 large ears sweet corn
2 tablespoons chopped basil
2 tablespoons chopped chives
To prepare the crusts, combine flour, butter and salt in the bowl of a food processor. Pulse until butter is incorporated. Add ice water while pulsing, until dough forms.
Knead dough on a floured surface until smooth, cut in half and form 2 discs. Wrap in plastic and refrigerate 1 hour
Preheat oven to 400F.
To prepare filling, cut tomatoes into 1/2-inch slices. Place on a paper towel–covered baking sheet and cover with additional paper towels. Press lightly to remove some of the liquid and seeds. Let stand 30 minutes. Remove top layer of paper towels and sprinkle tomatoes with salt.
In a small bowl, combine mayonnaise, 2 tablespoons Parmesan, lemon juice and garlic powder.
Roll out dough for the bottom crust and place in a 9 1/2-inch deep-dish pie pan. Sprinkle remaining Parmesan on bottom crust.
Sprinkle half the corn on top of cheese. Layer half the tomatoes on top of corn. Repeat layers.
Spread mayonnaise mixture on top layer of tomatoes. Sprinkle basil and chives on the top.
Roll out remaining dough and place on top of pie, crimping the edges and cutting slits to release steam. Alternately, cut rolled-out dough into strips and place in a lattice pattern over filling.