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1
Roll dough: On a lightly floured surface, roll 1 dough round into 12-inch circle (if using store-bought dough, you do not need to roll either crust.)
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2
Transfer to a 9-inch pie late, letting excess hang over the edge.
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3
Cover with plastic and refrigerate 30 minutes.
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4
Roll second round into 12-inch circle and refrigerate for 30 minutes.
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5
Drain tomatoes: Arrange tomatoes on paper towel-lined baking sheet and sprinkle with salt.
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6
Let drain 30 minutes, then press tomatoes with additional paper towels until very dry.
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7
Assemble pie: Adjust oven rack to lowest position, place empty rimmed baking sheet on rack and heat oven to 450 degrees.
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8
Mix mayonnaise, cornstarch and 1 cup cheese in bowl until well combined.
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9
Sprinkle remaining cheese over bottom of dough-lined pie plate.
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10
Arrange third of tomatoes over cheese.
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11
Spread half of the mayonnaise mixture over tomatoes and sprinkle with half of green onions.
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12
Layer with another third of tomatoes, remaining mayonnaise mixture and remaining green onions, then top with remaining tomatoes.
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13
Crimp crust: Arrange top crust on pie.
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14
Press crusts together, then trim.
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15
Fold and crimp edges.
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16
Cut four 2- by 1-inch oval vent holes in top.
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17
Place pie on heated baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 40 minutes.
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18
Cool on wire rack at least 3 hours.
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19
Serve at room temperature.
