Chess Pie

Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs. Drizzle in ice water one tablespoon at a time, mixing until the dough just comes together.

Chill the dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This rest is essential for a tender, flaky crust.

Roll and fit: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim the edges to leave a 1-inch overhang, then fold under and crimp decoratively. Refrigerate for 30 minutes while you make the filling.

Preheat: Position a rack in the lower third of your oven and preheat to 325°F (165°C). The lower temperature is key for a smooth, crack-free chess pie.

Mix dry ingredients: In a large bowl, whisk together the sugar, cornmeal, flour, and salt until well combined. The cornmeal gives chess pie its signature slightly grainy texture.

Add wet ingredients: Pour in the melted butter and whisk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the buttermilk, vanilla extract, and vinegar until completely combined.

Fill and bake: Pour the filling into the prepared crust. Bake for 50-55 minutes, until the top is golden brown and the center is set but still slightly jiggly. The top should have a beautiful caramelized crust.

Cool completely: Let the pie cool on a wire rack for at least 2 hours before slicing. Chess pie needs time to set - cutting too early results in a runny filling.

Serve: Slice with a sharp knife and serve at room temperature. A dollop of fresh whipped cream and some fresh berries complement the rich, sweet filling perfectly.