Recipe Index

Ingredients

• 1 disk Our Favorite Pie Crust, chilled
• 4 large eggs, room temperature
• 1 1/2 cups sugar
• 1 tablespoons white or yellow cornmeal
• 1 tablespoons all-purpose flour
• 1/4 teaspoons fine sea salt
• 1/2 cup (1 stick ) unsalted butter, melted, cooled
• 1/2 cup buttermilk, room temperature
• Finely grated zest of 1 lemon
• Juice of 1/2 lemon (about 1 1/2 tablespoons)
• 1 teaspoons pure vanilla extract

Method

1. Roll the chilled pie crust out on a lightly floured surface, fit it into a 9-inch pie dish, trim and crimp the edges, prick the base with a fork, and freeze the shell for 15 minutes while the oven heats to 425°F.
2. Line the frozen shell with crumpled-then-smoothed parchment, fill it with pie weights or dried beans, and set it on a foil-lined rimmed baking sheet.
3. Bake the shell for 20 to 25 minutes until its edges are light golden and the base looks opaque when the parchment is lifted.
4. Lift out the weights and paper and drop the oven temperature to 350°F.
5. Whisk the room-temperature eggs smooth in a large bowl, then whisk in the sugar, cornmeal, flour and fine sea salt.
6. Whisk the melted, cooled butter, buttermilk, lemon zest, lemon juice and vanilla extract into the egg mixture until the filling is uniform.
7. Pour the filling into the warm shell and bake the pie for 35 to 40 minutes until its top is golden brown and a knife slipped into the centre comes out clean.
8. Cool the pie fully before slicing — it will settle and firm as it stands.

Cook: 10 minutes · Total: 1 hour plus cooling

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data