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1
Sift or mix together the flour, pepper, 1 teaspoon salt and the baking powder.
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2
Either by hand using a pastry blender or in a food processor, quickly work the butter into the flour mixture so that it has the consistency of coarse-grain sand.
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3
If using a food processor, add the milk, pulse quickly 2 to 3 times until the dough just barely comes together, and then turn it out onto a floured surface.
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4
If working by hand, make a small well in the center of the flour, pour the milk in, and then mix quickly with a fork until the dough comes together but is still soft and sticky.
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5
Turn onto a floured surface.
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6
Knead the dough for about 30 seconds and then let it rest for 10 minutes.
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7
Cut the dough in half, roll out half to fit a 10-inch pie pan, and line the pan with it.
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8
Cover the surface of the pie with a layer of tomatoes, sprinkle with a little salt, and add a sparse layer of basil leaves; repeat for a second, third and fourth layer.
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9
Top with the grated cheese.
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10
Thin the mayonnaise with the juice of half a lemon and spread it over the surface.
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11
Quickly roll out the reserved dough, fit it over the pie, and seal the edges by pinching them together.
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12
Cut several slits in the dough to allow steam escape and brush the surface with the heavy cream.
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13
Bake in a 350F (180C).
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14
oven until the pie is hot all the way through and the crust is golden, about 25 to 30 minutes.
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15
Let rest for 15 minutes before serving.
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16
Cut it in wedges and garnish each slice with a sprig of basil.
