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1
Preheat the oven to 425 degrees F.
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2
Make the pie crust and let rest in the refrigerator for at least 30 minutes.
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3
Divide the dough in half.
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4
Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick.
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5
Transfer to a 9-inch pie pan.
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6
Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.
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7
In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper.
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8
Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared piecrust.
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9
Add the tomatoes and lemon juice to the bowl with the remaining flour mixture and toss to coat.
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10
Spoon the tomato mixture into the pie shell, and dot with the butter.
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11
Roll out the remaining crust on a lightly floured surface.
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12
Place on top of the tomato filling and tuck the overlapping crusts into the pan, forming a thick edge.
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13
Crimp the edges to seal and cut small 1/2-inch long vents in a decorative pattern along the top crust.
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14
With a pastry brush, brush the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon of sugar.
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15
Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes.
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16
Remove from the oven and cool on a wire rack for at least 1 hour before serving.
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17
Serve warm or at room temperature.
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18
Sift the flour, sugar, and salt into a large bowl.
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19
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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20
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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21
Add more water as needed to make a smooth dough, being careful not to over-mix.
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22
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
