1. Preheat the oven to 375°F (190°C).

2. Combine pie dough, water, and a pinch of salt in a large mixing bowl. Knead until the dough forms a smooth ball.

3. Roll out the dough on a floured surface to about 1/4 inch (6 mm) thickness.

4. Transfer the dough to a pie dish, trimming excess dough from the edges.

5. Spread West Bothnia cheese evenly over the dough, leaving a 1-inch (2.5 cm) border around the edges.

6. Arrange tomatoes on top of the cheese, slightly overlapping them to cover the entire surface.

7. Sprinkle fresh oregano over the tomatoes.

8. Roll out the remaining dough to the same thickness as before and use it to cover the pie. Press the edges to seal.

9. Crimp the edges to form a decorative border.

10. Brush the top of the pie with unsalted butter.

11. Bake the pie in the preheated oven for 40-50 minutes or until the crust is golden brown.

12. Remove the pie from the oven and let it cool for 10 minutes before serving.