Whisk stir the flour and salt in a large bowl.

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture.

With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball.

Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

Heat oven to 400 degrees.

Roll dough out to a 12-13” round (no need to be perfect)

Transfer dough to a parchment lined cookie sheet.

Leaving a 2" border around the outside, layer the cheese, corn and finally tomatoes.

Sprinkle salt and pepper.

Working your way around the dough, fold up the sides. Lightly pinch the creases together so no liquid can escape.

Chill for 10-15 minutes.

Brush dough with egg wash and sprinkle lightly with salt.

Bake for 30-40 minutes or until golden brown. Let stand for 5 minutes before cutting and slicing. Tent with foil if getting too dark.

Let set for 5 minutes before slicing.