(Optional) Make the pie crust (if not using store-bought):

• Combine flour and salt. Cut in shortening until pea-sized. Beat egg, then add water and vinegar.
• Add egg mixture to flour, and combine to form dough.
• Divide in half, and chill.

1. Prepare the Oven and Pie Crust:

Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll the pie crust (either homemade or store-bought, thawed if frozen) into a 12-inch circle.

Transfer the crust to a 9-inch pie plate (no more than 1 ¼-inch deep).

Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired, creating a decorative border.

Freeze the crust for 20 minutes. This helps to prevent the crust from shrinking during baking.

2. Blind Bake the Crust: Prick the bottom of the crust 8 to 10 times, all over, with a fork. This prevents the crust from puffing up during baking.

Line the frozen pie crust with parchment paper.

Fill with pie weights or dried beans.

Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to 12 minutes.

Carefully remove the parchment paper with the weights.

Return to the oven and bake until the bottom of the crust is dry and the edges just start to turn light brown, 3 to 5 minutes more.

Let the crust cool slightly.

Reduce the oven temperature to 350°F (175°C).

3. Make the Filling:

In a medium bowl, whisk together the melted butter and granulated sugar until well combined.

Whisk in the eggs, one at a time, until fully incorporated.

Whisk in the yellow cornmeal and all-purpose flour until combined.

Add the milk, fresh lemon juice, vanilla extract, and pinch of salt. Mix to combine.

4. Pour Filling into Crust:

Carefully pour the filling into the slightly cooled, pre-baked crust.

5. Bake: Bake until the edges and center of the pie are set completely, 45 to 50 minutes.

Tent the pie with foil towards the end of the baking time if either the crust or the surface of the pie looks darker than golden brown. This will prevent over-browning.

6. Cool and Serve:

Let the pie cool completely, about 2 hours. This allows the filling to set.

Top with a sprinkle of powdered sugar, if desired.

Slice and serve. Enjoy your delicious, homemade Chess Pie!