-
1
make the crust In a small bowl, combine the water and vodka and chill the mixture in the freezer until very cold.
-
2
In a food processor, pulse both flours with the sugar and salt.
-
3
Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal.
-
4
Drizzle the vodka water on top.
-
5
Pulse in 1-second bursts until the dough just comes together.
-
6
Turn the dough out onto a work surface, gather up any crumbs and pat the dough into a disk.
-
7
Wrap in plastic and let rest at room temperature for 30 minutes.
-
8
make the crust On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick.
-
9
Ease the dough into a 9-inch glass or ceramic pie plate.
-
10
Trim the overhanging dough to 1 inch, fold it under itself and crimp decoratively.
-
11
Freeze the crust until firm, about 15 minutes.
-
12
make the crust Preheat the oven to 350.
-
13
Line the crust with parchment paper and fill with pie weights or dried beans.
-
14
Bake the crust in the lower third of the oven for about 25 minutes, until barely set.
-
15
Remove the parchment paper and pie weights.
-
16
Cover the edge of the crust with strips of foil and bake for about 10 minutes longer, until the crust is lightly browned.
-
17
Let cool on a rack.
-
18
Leave the foil strips on the crust rim.
-
19
make the custard In a large bowl, whisk the condensed milk with the sugar, salt and vanilla bean seeds.
-
20
Add the eggs and egg yolks, then whisk in the butter and cornmeal.
-
21
Stir in the creme fraiche until combined.
-
22
make the custard Set the pie plate on a baking sheet.
-
23
Pour in the custard and bake for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly.
-
24
Let the pie cool completely, then refrigerate for at least 3 hours or overnight before serving.
