Ingredients
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½ cup (63 g) all-purpose Flour
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½ recipe Flaky Butter Crust
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2 tablespoons fine-ground yellow Cornmeal
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½ teaspoon Kosher Salt
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1 cup (200 g) plus 1 tablespoon Sugar
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1 stick plus 2 tablespoons (141 g) Unsalted Butter
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2 teaspoons freshly grated Orange Zest
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1 teaspoon Vanilla Bean
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4 large Egg
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1¼ cups (295 ml) Buttermilk
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2 cups (300 g) fresh or frozen mixed berries, such as Blueberries
Directions
Steps
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1
Done
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If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes. Lightly flour your work surface and roll the pie dough out to a 13-inch round that is ⅛ inch thick. Transfer to a 9½-inch pie dish and use your fingertips to relax the dough into the shape of the pie dish, leaving a 2-inch overhang around the edge of the dish. Fold the dough under itself. Use your thumb and forefinger to crimp the edge of the dough, pressing the crimp into the pie dish and making sure the dough extends to the outer edge of the dish. This anchors the crust inside the dish, which results in a proud crown of crust after baking. Freeze the crimped crust for about 20 minutes, until the dough is very cold. |
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2
Done
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Position a rack in the center of your oven and preheat the oven to 375°F. |
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3
Done
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Line the crust with heavy-duty foil, leaving a 1½-inch overhang. Trace your fingertips over the foil overhang and gently press it into the crimp. Fill the foil-lined crust with pie weights or dried beans. Bake for 20 to 25 minutes, until the crust is golden around the edges. Remove from the oven and lift out the foil and pie weights. Cool the pie crust completely. Reduce the oven temperature to 325°F. |
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4
Done
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Combine the flour, cornmeal, and salt in a small bowl; set aside. |
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5
Done
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In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup of the sugar, the butter, orange zest, and vanilla. Beat the mixture on medium until light and fluffy, about 4 minutes. Incorporate the eggs 1 at a time, beating until well combined after each addition. Scrape down the bottom and sides of the bowl. |
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6
Done
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Reduce the speed to low and add the cornmeal mixture. Beat until no dry bits remain. With the motor running on low speed, gradually add the buttermilk and beat until just combined, about 1 minute. Scrape down the bottom and sides of the bowl and beat the mixture on low speed for 30 more seconds. |
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7
Done
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Transfer the filling to the cooled crust. If you’re using fresh berries, make sure the berries are completely dry; if the berries are frozen, use them straight from the freezer—they will stay closer to the surface. Carefully arrange the berries on the surface of the filling. Don’t worry if some of them sink! Sprinkle the remaining 1 tablespoon of sugar over the surface of the pie. |
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8
Done
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Bake until the pie filling is golden and puffed at the edges and the center wobbles slightly when touched, about 1 hour. Transfer the pie to a wire rack and let cool for at least 2 hours before slicing. Store any leftovers in the fridge; this custard is sensitive to heat after baking. |
