1-First, whisk the flour, baking powder, and salt in a large bowl until they’re well mixed, creating a solid base for your crust. Cut in the cold butter until it forms coarse crumbs, then stir in the buttermilk to make a shaggy dough that’s easy to handle. Divide the dough in half, roll one part into a 12-inch round, and fit it into your pie plate; pop the other half in the fridge for later. This biscuit-like crust gives your pie the sturdiness it needs to hold all that juicy goodness.

2-Handling the Tomatoes: Next, bring water to a boil and prepare your tomatoes by cutting a shallow ‘x’ on the bottoms don’t skip this, as it makes peeling a breeze. Boil them for 10 seconds, then plunge into ice water to cool, peel off the skins, slice them 1/4 inch thick, and remove most of the seeds. Lay the slices on a towel-lined sheet, sprinkle with salt, let them sit for 20 minutes, and blot dry to keep your pie from getting too watery. This step ensures those fresh, ripe tomatoes shine without making the filling runny.

3-Now, mix up the filling by combining mayonnaise, cheddar cheese, Parmesan cheese, garlic powder, onion powder, basil, chives, lemon juice, and black pepper in a bowl it’s a creamy blend that ties everything together. Preheat your oven to 400°F and start layering: put half the tomato slices in the crust, sprinkle with half the corn kernels, and add dollops of half the mayo-cheese mixture. Repeat with the rest, then roll out the refrigerated dough for the top, pinch the edges, crimp them, cut slits for steam, and brush with melted butter.

4-Bake for 35 minutes until the crust is golden and the filling bubbles, then let it cool for 10 minutes before serving. This method works great whether you’re making it by hand or using a food processor for the crust.