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Ingredients
- 2 c. All-purpose Flour, sifted
- 1 tsp Salt
- 2 tsp dry Oregano or possibly Basil
- 3/4 c. Vegetable Shortening
- 1/4 c. cool Water
- 3 med Tomatoes, thickly sliced
- 1 tsp dry Oregano
- 1 tsp dry Thyme Salt and Black Pepper to taste
- 1/3 c. Mayonnaise
- 1 1/2 c. Sharp Cheddar Cheese, grated
- 2 Tbsp. fresh Chives, chopped
Directions
- Pre-heat the oven to 400-F degrees and lightly spray a 9 inch pie tin with veg. oil; set aside for use later. Sift the flour into a large mixing bowl, and add in the salt and oregano or possibly basil. Mix with a fork to blend the ingredients.
- Add in the shortening, cutting it into the flour with a fork till the mix resembles coarse meal. Of course, you can use a pastry blender if you have one.
- Sprinkle in the cool water, a little at a time, continuing to lightly mix the dough with a fork till all the flour is proportionately dampened.
- Gather the dough into a ball and press it together firmly. Chill the dough for about a half-hour before rolling the pastry into a thick base layer for your pie. Place the pastry dough in the prepared pie tin and trim excess dough from the edges.
- Cover the bottom of prepared pastry with tomato slices. Sprinkle on the oregano, thyme, salt, and pepper. Mix the mayonnaise with the grated cheddar cheese in asmall bowl. Spread the mix over the top of the tomatoes, making sure to proportionately distribute the moistened cheese. Sprinkle the chives on top of the cheese and bake the pie for 30 to 35 min, till the pastry is well-browned and the cheese is bubbly.
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