Buttermilk-Lemon Chess Pie

Ingredients

• 0.7 cup buttermilk 
• 5 large eggs beaten to blend
• 1 tablespoon flour all-purpose
• 1 pinch kosher salt 
• 1.8 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest freshly grated
• 0.5 cup brown sugar light packed ()
• 1.5 cups sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 2 teaspoons vanilla extract 
• 1.5 tablespoons cornmeal yellow

Equipment

• food processor
• bowl
• frying pan
• baking paper
• oven
• whisk
• wire rack
• aluminum foil
• pie form

Directions

1. Mix flour, salt, and sugar in a food processor.
2. Add butter; pulse until pea-size pieces of butter form.
3. Add 1/2 cup buttermilk; pulse until moist clumps form, adding more buttermilk by tablespoonfuls if too dry. Form into a ball; flatten into a disk. Wrap in plastic and chill for 1 hour.
4. Preheat oven to 350°F.
5. Roll out dough on a lightly floured surface to a 14" round.
6. Transfer to pie pan; gently press onto bottom and up sides of pan. Trim dough, leaving a 1" overhang; tuck overhang under. Crimp edges decoratively. Line with parchment paper or foil; fill with pie weights or dried beans.
7. Bake crust until edges begin to brown, 30-35 minutes.
8. Remove paper and weights; bake until golden brown, 25-30 minutes longer.
9. Let cool completely.
10. Preheat oven to 350°F.
11. Whisk first 4 ingredients in a medium bowl until well combined.
12. Whisk eggs and remaining 6 ingredients in a large bowl (mixture may look curdled). Slowly whisk in dry ingredients.
13. Pour filling into cooled crust and bake until custard is set around edges but jiggles slightly in center, 1 hour—1 hour 15 minutes.
14. Let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.