Instructions: Pre-heat the oven to 400-F degrees and lightly spray a 9 inch pie tin with cooking oil; set aside for use later. Sift the flour into a large mixing bowl, and add the salt and oregano or basil. Mix with a fork to blend the ingredients.

Add the shortening, cutting it into the flour with a fork until the mixture resembles coarse meal. Of course, you can use a pastry blender if you have one.

Sprinkle in the cold water, a little at a time, continuing to lightly mix the dough with a fork until all the flour is evenly dampened.

Gather the dough into a ball and press it together firmly. Refrigerate the dough for about a half-hour before rolling the pastry into a thick base layer for your pie. Place the pastry dough in the prepared pie tin and trim excess dough from the edges.

Cover the bottom of prepared pastry with tomato slices. Sprinkle on the oregano, thyme, salt, and pepper. Mix the mayonnaise with the grated cheddar cheese in a
small bowl. Spread the mixture over the top of the tomatoes, making sure to evenly distribute the moistened cheese. Sprinkle the chives on top of the cheese and bake the pie for 30 to 35 minutes, until the pastry is well-browned and the cheese is bubbly.

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