One bite of this sweet pie and your tastebuds will be changed forever. This homemade creamy, buttery, zesty buttermilk pie is elevated with a cornmeal crust and hit with some wood-fired pecan flavor.
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When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
Chill all the ingredients for the crust before starting.
For the crust: In a food processor, combine flour, cornmeal and salt and pulse 3 times to combine. Add butter and Crisco, and pulse 2 to 3 times until fat and flour are the size of peas. Slowly add water to the mixture, pulsing 4 to 5 times to incorporate.
Turn the dough on a flat surface and gather it together to form a ball. Flatten the ball into a disk and wrap in plastic wrap. Let it rest in the refrigerator for at least 1 hour.
Roll the dough into a disk big enough for a 10-inch pie pan. Take back to the refrigerator.
For the filling: In a small bowl, add sugar, flour and salt. Mix with a whisk.
In a medium bowl, whisk the eggs until blended, add flour mixture and whisk to combine. Add the butter, lemon zest and juice and whisk well. Add buttermilk and whisk well. Add vanilla and whisk well.
Pour filling into the chilled pie shell. Place on grill and bake for approximately 45 minutes to an hour, until filling is set and no longer jiggles in the center.
Let it cool down and chill in the refrigerator before serving. Slice and serve. Enjoy!
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