Prepare the Crust:

• In a large mixing bowl, combine the flour and salt.

• Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

• Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.

• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Tomatoes:

• While the crust is chilling, slice the tomatoes and place them in a colander. Sprinkle the tomatoes with salt and let them sit for 10-15 minutes to release excess moisture.

• After the tomatoes have released their moisture, gently blot them dry with paper towels.

Preheat the Oven:

• Preheat the oven to 375°F (190°C).

Roll Out the Crust:

• On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish.

• Carefully transfer the dough to the pie dish and trim any excess dough from the edges. Crimp the edges to create a decorative border.

Assemble the Pie:

• Layer the tomato slices in the prepared crust.

• In a small bowl, combine the mayonnaise, cheddar, mozzarella, Parmesan, black pepper, basil, and oregano.

• Spread the cheese mixture over the tomatoes, making sure to cover them completely.

Bake the Pie:

• Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbly and lightly browned on top.

Serve:

• Allow the pie to cool for about 10 minutes before slicing. Garnish with fresh chopped basil if desired and serve warm.