Pie Dough
---------
8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons (for flouring surface when rolling out dough)
1 tablespoon sugar (if making sweet pie dough)
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening (chilled will be best)
3 tablespoons ice water

Tomato Filling
-------------------
4 large tomatoes, thinly sliced
1/4/ cup Dijon mustard
1 cup mozzarella cheese
1/2 cup fresh basil, chiffonade, or thinly sliced
1/2 cup green onion, chopped
1 cuo mayonnaise
salt and pepper
1 egg

Dough
---------
1) Sift flour, sugar, salt into a large bowl.

2) Toss butter and shortening into bowl. Use fingers to work the flour and butter mixture, till the mixture resembles coarse crumbs.

3) Add 2 tablespoon of ice water and mix well with dough with your fingers. Only add 3rd tablespoon of water if the dough seems dry.

4) Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for at least 30 mins before using.

Tomato Filling
-------------------
5) Roll our dough and line it well in a pie dish

6) Preheat oven to 350 degrees F.

7) Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

8) In a bowl, mix mayo, mustard, salt and pepper.

9) Layer bottom of pie shell with tomatoes, green onion. Spread mayo mixture on top. Sprinkle cheese and basil on top.

10) Beat egg in a bowl and brush it on pie shell to get the nice golden color when baked. Bake for 30 mins or until lightly browned.