Makes one 9-inch pie, 8 to 12 servings
Ingredients
1 refrigerated pie crust
1 ½ cups (300g) granulated sugar
¼ cup (57g) unsalted butter, melted
1/3 cup (80ml) buttermilk
4 large eggs
2 Tbs. (16g) fine cornmeal
1 Tbs. (8g) flour
2 tsp. vanilla extract
¼ teaspoon salt
¼ teaspoon lemon zest
Dash of cinnamon
Instructions
- Arrange the pie crust into a 9-inch pie plate and crimp the edges as desired. Line the crust with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights or dried beans. Transfer to the freezer until solid, 15 to 20 minutes.
- Adjust an oven rack to the lowest position in the oven. Preheat the oven to 350° F.
- Transfer the pie plate from the freezer to the bottom rack of the oven. Bake for 12 to 15 minutes, until the edges of the crust are very lightly browned. (Homemade crusts will need to bake longer, about 20 to 23 minutes). Remove the pie plate from the oven and carefully lift the parchment and pie weights out of the crust. While the crust bakes, prepare the filling.
- Whisk together the sugar, butter, buttermilk, eggs, cornmeal, flour, vanilla extract, salt, lemon zest, and cinnamon until smooth and combined.
- Pour the filling into the blind-baked pie crust. Place a pie guard or strips of aluminum foil around the edges of the crust to prevent it from over-browning. Return the baking sheet to the bottom rack of the oven.
- Bake for 45 to 55 minutes, until the center of the filling is just set. Remove the baking sheet form the oven. Allow the pie to cool at room temperature for 30 minutes, then transfer it to the refrigerator until thoroughly chilled, at least 4 hours, before slicing and serving.
