Preheat oven to 425°. In a large bowl, mix the first six ingredients until blended. Add tomatoes; toss gently to combine.
On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake 15 minutes. Reduce oven setting to 350°. Bake 35-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Pastry for double-crust pie (9 inches): Combine 2-1/4 cups all-purpose flour and 3/4 tsp. salt; cut in 3/4 cup shortening until crumbly. Gradually add 4-6 Tbsp. 2% milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.