Step 1

Combine flour, butter, salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer.

Step 2

Mix on low until dough sticks together when pressed.

Step 3

Add 1 more tablespoon of water if needed. Press dough into a 9-inch square or round pie or tart pan. Pierce dough all over with a fork.

Step 4

Brush with 1 egg yolk. Set in freezer 5 minutes. If making mini pies, spray small muffin pan with non-stick cooking spray and press dough into each muffin space. Pierce bottom with fork, brush with egg and freeze 5 minutes.Preheat oven to 375 degrees F.

Step 5

Pour egg whites onto bottom of pie crust and bake crust 15 minutes. Set aside.Microwave zucchini 4 minutes or until tender.

Step 6

Drain extra water on paper towels.In a separate bowl, combine remaining 1/2 tsp pepper, 1/2 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil.

Step 7

Layer your pie with zucchini, tomatoes, mayonnaise mixture.

Step 8

Bake 25 minutes for large pie and 18-20 minutes for mini pies, or until filling is hot and bubble and crust is golden.