Ingredients:

  • 1 ¼ cups All-Purpose Flour (or 1 store-bought ready-to-bake pastry shell)
  • ½ cup (1 stick) cold, cubed Unsalted Butter (for crust)
  • ¼ cup cold, cubed Vegetable Shortening (optional)
  • 4 – 6 Tbsp Ice Water
  • ½ tsp Salt (for crust)
  • 1 ½ cups Granulated Sugar
  • ½ cup (1 stick) melted, cooled Unsalted Butter (for filling)
  • 4 Large Eggs (room temperature)
  • 2 Tbsp Whole Milk or Cream
  • 1 Tbsp Fine Cornmeal
  • 1 tsp Vanilla Extract
  • 1 Tbsp White Vinegar or Lemon Juice
  • ¼ tsp Salt (for filling)

Instructions:

  1. Prepare Dough (If making from scratch): Combine flour and salt. Cut in cold butter and shortening until pea-sized. Add ice water, 1 tablespoon at a time, mixing until just combined. Form into a disk, wrap, and chill for 30 minutes.
  2. Roll and Fit: Roll the chilled dough into a 12-inch circle. Carefully transfer and fit it into a 9-inch pie dish. Crimp the edges decoratively. Prick the bottom with a fork (docking) and chill the shaped crust for 15 minutes.
  3. Blind Bake: Preheat oven to 400°F (200°C). Line the chilled crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and paper, reduce heat to 350°F (175°C), and bake for another 5–8 minutes until lightly golden. Cool the crust completely.
  4. Mix Wet Ingredients: Gently melt the butter and allow it to cool slightly. In a large bowl, lightly whisk the eggs until combined. Gradually whisk in the granulated sugar.
  5. Combine Fats and Liquid: Add the cooled melted butter, milk (or cream), vanilla, vinegar/lemon juice, and salt. Whisk until the mixture is smooth and thoroughly emulsified.
  6. Add Structure: Gently whisk in the cornmeal until just incorporated. Do not overmix.
  7. Initial Bake (High Heat): Pour the smooth filling into the cooled, blind-baked pie shell. Place the pie in the preheated 350°F (175°C) oven and bake for 15 minutes.
  8. Shield and Reduce: After 15 minutes, the crust edges should be golden. Carefully cover the exposed edges with foil strips to prevent burning. Reduce the oven temperature to 325°F (160°C).
  9. Finish Bake (Low and Slow): Continue baking for 30–40 minutes. The pie is done when the edges are set and slightly puffy, but the centre (about 2 inches across) still has a slight, noticeable wobble.
  10. Cool Gradually: Turn off the oven and prop the door open slightly, allowing the pie to cool slowly inside the oven for 30 minutes to prevent cracking.
  11. Final Chill: Remove the pie and allow it to cool completely on a wire rack to room temperature (about 1 hour), then transfer it to the refrigerator to chill for at least 2 hours before slicing and serving. The filling must be fully set.