For the Pie crust:
1 ½ cups flour
pinch of salt
½ (1 stick) butter, cut up
4 Tbsp. Cold water
extra flour for rolling
For the Filling:
½ cup (1 stick) butter
1 ½ cps sugar
1 Tbsp. Vanilla
1 Tbsp. Distilled white vinegar
1 Tbsp. Yellow corn meal
In a food processor, combine the flour and salt. Add the butter and pulse mixture until it forms crumbs.
Add the water 2 Tbsp. At a time and pulse the mixture again until the dough forms large clumps. It should come together to form a ball. You may not need all the water.
On a lightly floured counter or board shape the dough into a round and flatten it into a disk. Wrap with foil and refrigerate for 30 minutes.
Roll out dough to a 12 -inch round, adding more flour to the counter, if necessary. Lift it onto the rolling pin and ease it into a 9- inch pie pan. Fold the edges under all around to form a hem. Crimp the pastry if desired.
Set oven to 300 degrees.
In a bowl, cream the butter and sugar. Beat in the vanilla and vinegar.
Transfer the mixture to a saucepan and cook over medium heat stirring constantly until the mixture bubbles at the edges. Remove from heat.
In a large mixing bowl, bet the eggs until they are foamy. Slowly add the hot butter mixture to the eggs, beating constantly. Beat in the cornmeal. Do not over beat or the filling will form air bubbles. The mixture will be runny. Pour the filling into the pie shell and transfer to the oven. Bake the pie for 35-40 minutes or until it is set.
Leave to cool completely so the custard firms up.
Not a NESTLÉ®-tested recipe.