Old-fashioned Tomato Pie

Ingredients

• 1 tablespoon canola oil 
• 1.3 cups flour all-purpose
• 0.5 cup herbs fresh assorted chopped (such as chives, parsley, and basil)
• 0.5 cup gruyère cheese freshly grated
• 2.3 pounds heirloom tomatoes assorted thinly sliced
• 3 Tbsp ice-cold water 
• 1.3 teaspoons kosher salt divided
• 0.3 cup mayonnaise 
• 0.5 cup parmigiano-reggiano cheese freshly grated
• 1.3 teaspoons pepper divided freshly ground
• 8 servings piecrust 
• 0.5 teaspoon sea salt fine
• 1  onion sweet chopped
• 4 tablespoons butter unsalted cold cut into pieces
• 0.3 cup vegetable shortening cold cut into pieces

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven
• wire rack
• plastic wrap
• aluminum foil

Directions

1. Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
2. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour.
3. Roll dough to 1/8-inch thickness.
4. Preheat oven to 42
5. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
6. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.)
7. Place on an aluminum foil-lined baking sheet.
8. Bake at 425 for 20 minutes.
9. Remove weights and foil.
10. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 35
11. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt.
12. Let stand 10 minutes.
13. Meanwhile, saut onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
14. Pat tomatoes dry with a paper towel.
15. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
16. Bake at 350 for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.
17. Serve hot, warm, or at room temperature.