Ingredients:

  • 1 single 9-inch pie crust
  • 1 egg white
  • 2 cups (400g) granulated sugar
  • 2 tbsp (18g) fine-ground yellow cornmeal
  • 1 tbsp (8g) all-purpose flour
  • 0.5 tsp (3g) fine sea salt
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 4 large eggs, room temperature
  • 0.25 cup (60ml) whole milk
  • 1 tbsp (15ml) white distilled vinegar
  • 1 tbsp (15ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch deep-dish pie plate, crimping the edges.
  2. Blind bake the crust for 8–10 minutes using pie weights. Remove weights, brush the bottom with a thin layer of egg white to seal, and lower oven temperature to 350°F (175°C).
  3. In a large mixing bowl, whisk together the granulated sugar, cornmeal, all-purpose flour, and sea salt.
  4. Add the melted and slightly cooled butter to the dry ingredients, whisking until the mixture resembles wet sand.
  5. Add the 4 large eggs one at a time, whisking gently after each addition to avoid incorporating excess air.
  6. Stir in the whole milk, white distilled vinegar, and vanilla extract until the filling is uniform and pale gold.
  7. Place the pie plate on a baking sheet to catch drips. Pour the filling into the prepped crust and bake at 350°F for approximately 50 minutes until the edges are set and the top is golden brown.