Tomato Basil Pie

375 degrees 40 min - Makes 2 large pies

pie crust
3 c flour
1 T salt
1 1/4 c Crisco   
Mix flour and salt then cut Crisco in with pastry blender.
1 egg
1 T vinegar
5 T cold water   
Mix together then add to flour all at once.  Mix with hands till not sticky.  Roll out on floured surface.  Bake empty shells till almost done ( very light golden)

filling
Peel, seed and slice tomatoes. Try to drain all juice (salt and drain on rack). Thick sliced.

2 1/2 c shredded mozzarella
6ish heirloom tomatoes 
1 c fresh basil chopped
4 cloves garlic minced
1/2 c mayonnaise
1/4 c parmesan

Mix basil, garlic, mayonnaise and parmesan.

When shells come out of oven, put 1 cup of mozzarella in each, then 1/2 of tomatoes,  1/2 of basil mixture then remaining mozzarella on top. Layer again if you have room. 
Bake at 375 for 35-40 min till top is golden.