Southern Chess Pie

• 11 1/4 cups all-purpose flour, chilled
• 21/2 tsp fine sea salt
• 31/2 cup unsalted butter, cubed and chilled to 40°F
• 44 tbsp ice water
• 51 1/2 cups granulated sugar
• 61 tbsp fine yellow cornmeal
• 71 tbsp all-purpose flour
• 81/8 tsp fine sea salt (for the filling)
• 94 large eggs, room temperature
• 101/2 cup unsalted butter, melted and cooled to lukewarm (about 85°F)
• 111/4 cup whole buttermilk
• 121 tbsp apple cider vinegar
• 131 tsp vanilla extract

1. 1

   Pulse the 1 1/4 cups flour and salt in a food processor, then cut in the chilled butter until pea-sized bits form.

2. 2

   Drizzle in ice water one tablespoon at a time until the dough just holds together when pressed; shape into a flat disk, wrap, and chill for at least 1 hour.

3. 3

   Roll the dough on a lightly floured surface to a 12-inch round, fit into a 9-inch pie dish, crimp the edges, and chill in the freezer for 20 minutes while the oven preheats to 375°F.

4. 4

   Line the crust with parchment paper, fill with pie weights, and blind bake at 375°F for 15 minutes, then remove the weights and bake 5 minutes more until pale gold.

5. 5

   Reduce the oven to 325°F while whisking the sugar, cornmeal, tablespoon of flour, and a pinch of salt together in a large bowl.

6. 6

   Whisk the room-temperature eggs into the dry mix one by one, then stir in the buttermilk, cider vinegar, vanilla, and the cooled melted butter until smooth.

7. 7

   Pour the custard through a fine-mesh sieve directly into the warm par-baked crust to catch any stray egg bits.

8. 8

   Bake at 325°F for 45 to 50 minutes until the edges are puffed and golden brown, but pull the pie early while the center 2 inches still has a gentle, gelatin-like wobble — it will finish setting entirely on the counter as it cools.

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