On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer to a standard 9-inch pie dish, tuck the edges under and crimp as desired.
Freeze for 30 minutes.
While freezing the crust, preheat the oven to 425F. Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights.
Bake for 15 minutes until the edges are turning golden brown. Carefully remove the paper and pie weights. Let cool while making the filling.
Reduce oven temperature to 350F.
In a large bowl, add the eggs and beat until well blended. Add the sugar, butter, milk, cornmeal, flour, vinegar, and vanilla. Whisk until combined. Pour into the blind-baked crust.
Bake for 45 minutes, rotating the sheet pan halfway through, or until the filling is puffed, golden brown, and doesn’t wobble when the pan is gently shaken. Let cool completely on a wire rack before slicing. Dust with powdered sugar if desired. Refrigerate any leftovers for up to 4 days.
Notes
This pie recipe calls for melted butter. Be sure to do so in advance as you want to allow the butter to cool for a bit before mixing it with the filling ingredients. Piping hot melted butter will cook the whisked eggs, and no one wants scrambled eggs in their pie!
You have to allow the pie to cool completely before slicing, or the filling will fall apart as it’s still firming up as it cools.
If the pie crust edges brown too fast before the custard filling is ready, cover the edges with aluminum foil to protect the crust from burning.
Baking the crust before adding the filling will keep the crust from getting soggy.