Tomato Pie (with corn and a whole-wheat crust)

INGREDIENTS

2 cups

whole-wheat flour (plus extra for rolling out the dough)

1 tbsp

baking powder

3/4 tsp

salt

6 tbsp

butter (cold, cut into 1/2 inch pieces)

3/4 cup

whole milk

1/3 cup

sour cream

1 tbsp

lemon juice (freshly squeezed)

1 3/4 lb

Roma tomatoes (Romas will keep this dish from becoming too watery)

1 1/2 cups

corn (kernels from about 3 ears corn)

2 tbsp

basil (fresh chopped, divided)

1 tsp

salt

pepper (to taste)

1 1/2 cups

cheddar cheese (freshly grated)