This is the perfect after-dinner pie. It’s also the perfect straight-out-the-freezer pie. It’s also the perfect hostess gift pie. In short, it’s the perfect pie. You’re welcome.
Cornmeal Pie Crust
1 1/2cupsAll-purpose flour200g
8ozButter224g, in small pieces and refrigerated or frozen
1/4cupIce water60g, plus another 3-4 tbsp nearby
1cupButtermilk 240g, or milk with 1 tbsp lemon juice*
2tbspFresh lemon juice50g
Cornmeal Pie Crust
If using a food processor, pulse your dry ingredients for a few seconds. If you're doing this by hand, simply mix them to disperse the salt and sugar well.
Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 8-10 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.
Once you’ve flaked the butter into pebble-sized pieces (about the size of a fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, shoveling the water into the bowl to create a shaggy dough. You may need to use the extra water, as your hands will absorb some of it. Once you can squeeze the dough and it just starts to stay together, you’re done. Don’t add so much water the dough feels sticky. If it does, simply toss in a little more flour.
Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag with a rolling pin. Chill for about 45 minutes. Preheat the oven to 375.
On a well-floured surface, begin to roll out your dough, use only 2/3 of your dough- save the extras for hand pies or to keep a little one busy while you’re cooking. The best way to roll out pie crust is to place your rolling pin (flour it first) on the center of your dough. Move forward, stopping just shy of the edge of the dough, then move backwards. Turn your dough a quarter turn and repeat until the dough is 2” larger than your tin around each side. Pick up the dough using your rolling pin. Using scissors, trim the dough so that is hangs just a hair off the sides.
To finish the edges, turn them under and pinch, repeating until the whole pie is crimped. Place in the freezer for 10 minutes.
Line the bottom of the crust with parchment paper or foil. Fill with pie weights (we use dried beans and rice) all the way to the top. Bake until the edges are golden brown.
Remove from the oven and let cool for 5 minutes. Turn the oven down to 350F. Remove the weights and paper and pour in the filling. Bake for another 40 minutes, or until the center sets up.
Whisk together the salt, eggs, and flour. Add the remaining ingredients and mix until just combined. Pour into baked pie crust and bake as directed above. If you’re going to use jam, spoon it first into the crust, then top with the custard
*Whole milk buttermilk is best. You can make your own by placing a tbsp of lemon juice or 2 tsps vinegar in the milk and letting it sit for 20 minutes-24 hours