Start by making the crust. In a medium or large sized bowl, whisk together 1 cup plus 2 tablespoons of the flour and the salt. Next, cut in the butter until the dough becomes somewhat crumbly in texture. Stir in the water, 1 tablespoon at a time. You may not need to use all of the water however, when you dough is no longer stick and seems to hold together it is ready for the next step. Now, wrap the dough in plastic wrap or a zip top bag. Place it into the refrigerator for at least 45 minutes.
When you are ready to prepare your pizza pie, preheat your oven to 450° and lightly spray a pie or tart dish/pan with nonstick.
We will next roll out the refrigerated dough. Do so on clean surface that has been lightly dusted with some of the remaining flour. Transfer the rolled out dough to the prepared pie pan. Overlapping the edges of the dish/pan is fin as you can roll up the edges to form a crust. Poke the sides and the bottom of the crust a few times with a fork. Bake the crust for 10-12 minutes or until it begins to brown.
You can remove the crust from the oven and allow it to cool for 10-12 minutes. Meanwhile, you can turn the oven down to 350°. While you wait for the crust to cool down, take a paper towel to the sliced tomatoes and blot of any excess liquid.
To prepare the tomato pie, in a large bowl, mix together the mayonnaise, cheeses, garlic, and any desired seasonings. We will prepare this pie by layering the ingredients. Start with a layer of sliced tomatoes and cover that with a thin layer of the mayonnaise and cheese mix. Repeat placing the the layers on to the pie until the tomatoes end up on top. Top with the basil.
Bake your tomato pie for 25-30 minutes or until the cheese bubbles. Also, you can allow your tomato pie to cool before you serve it.