PIE CRUST
1/2 (15-ounce) package refrigerated pie crusts
pie weights or dried beans
aluminum foil
CHESS PIE
1 1/3 cups sugar
2 tablespoons cornmeal
1 tablespoon flour
1/4 teaspoon salt
1/2 cup butter or margarine, melted
1/4 cup milk
¼ cup lemon juice (one lemon)
Grated lemon zest from one lemon
1/2 teaspoon vanilla extract
5 large eggs, lightly beaten
How to Make It
Step 1 Bake Pie Crust: Fit piecrust in a 9-inch pie plate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil. Fill with dried beans or pie weights and bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
Step 2 Make Pie: Stir together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Add eggs, and stir well before pouring into piecrust.
Step 3 Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. If desired, garnish with powdered sugar or top with meringue