Heirloom Cherry Tomato Pie

Heirloom tomatoes have been bred naturally for generations to taste amazing. Each one has a specific origin and (usually) a cute name. I used a mixture of black cherry and sungold tomatoes as well as a few grape tomatoes that I acquired at the farmer's market (the ones we're growing aren't quite ripe yet). I found this recipe in the most recent issue of Better Homes and Gardens (so domestic, I know). The double crust recipe is from the Encyclopedia of Baking. I barely got a picture before the pie was demolished!

Crust:
2 cups all-purpose flour
1 1/3 cup unsalted butter
1 tsp salt
4 tbsp ice water

Filling:
4 cups cherry tomatoes
1 bunch fresh basil
1 bunch green onions
2 tbsp olive oil
4 ounces goat cheese
1/4 cup mayonaise
1 heaping tbsp dijon mustard
1 egg yolk
2/3 cup mozzarella cheese

For the crust: Mix the flour and the salt together. Cube the cold butter. Then in a food processor, process until the mixture resembles large, coarse crumbs. Then use a fork to stir in one tablespoon of water at a time until the dough just barely comes together. The less water you use, the better your crust will be. Form the dough into a ball, wrap with plastic wrap, and refrigerate for 1 hour.
Meanwhile, make assemble the pie filling. Roughly chop the basil. Saute the green onions until slightly brown. Slice half of the tomatoes in half and mix the the whole cherry tomatoes. Mix in the green onions in and then toss with olive oil, half of the basil, salt, and pepper. Set aside. In another bowl, mix the goat cheese, mozzarella, mayonaise, mustard, and egg yolk together.
Roll out the dough (it will be thick since it is a double crust recipe) and place into pie pan. Prick with a fork all over the crust, cover loosely with foil, and bake in the oven for 10 minutes at 400 degrees. Then remove the foil and bake for 5 minutes more. Take the pie out of the oven and turn down the temperature of the oven to 375 degrees. Spread the creamy filling over the bottom of the crust and then top with the tomato mixture, pressing the tomatoes into the cheese. Bake for about 35-40 minutes until the tomatoes are slightly browned and the crust is a nice golden brown. Check on the pie about halfway and if the crust is getting too dark, cover with aluminum foil. Let the pie rest for about 15 minutes to half an hour depending on how much patience you have! Garnish with the rest of the fresh basil.