To Blind Bake the Pie Crust:
Preheat oven to 425 degrees F.
Fit pie crust into a 9-inch pie pan. Trim edge and crimp as desired. Line pastry with aluminum foil. Fill with dried beans or pie weights and bake for four to five minutes or until set, which is usually when the crust is showing a little bit of color and the crust doesn’t pull away when the foil is removed. Remove weights and foil. If crust isn’t set bake for one or two minutes longer. After foil is removed, bake several more minutes until golden. Crust will not be completely cooked through at this point.
Remove from oven and turn oven down to 350 degrees F.
To make the Pie:
Stir together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Add eggs, and stir well before pouring into piecrust. Bake at 350 degrees F. for 50 to 55 minutes, shielding edges with aluminum foil or pi shield after 10 minutes to prevent over-browning.
Cool completely on a wire rack. Serve slightly warm, room temperature or chilled. If desired, garnish with powdered sugar, whipped cream and/or berries.
Store, covered, in the refrigerator.
Keywords: cornmeal, custard, Desserts, Pie