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1
Make the Crust In a food processor, combine the flour, cornmeal, salt and sugar.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces.
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3
With the machine on, drizzle in the ice water and pulse until the dough just comes together.
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4
Turn the dough out onto a lightly floured work surface.
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5
Gather up any crumbs and knead a few times until the dough holds together.
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6
Pat into a 1-inch-thick disk, wrap in plastic and chill until firm, 1 hour.
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7
Make the Crust On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick.
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8
Ease the dough into a 9-inch glass pie plate.
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9
Trim the overhanging dough to 1 inch, fold it under itself and crimp the edge decoratively.
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10
Freeze the crust until firm, 30 minutes.
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11
Make the Crust Preheat the oven to 425.
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12
Line the crust with parchment paper and fill with pie weights or dried beans.
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13
Bake for 20 minutes, until the side is lightly golden and just set.
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14
Remove the paper and pie weights.
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15
Cover the crust rim with strips of foil and bake for 15 minutes, until lightly browned on the bottom.
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16
Let cool on a rack.
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17
Reduce the oven temperature to 375.
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18
Meanwhile, Make the Custard In a small saucepan, melt the butter.
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19
Add the vanilla bean and seeds and cook over moderately low heat until the butter is golden brown, about 5 minutes.
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20
Remove from the heat and let cool; discard the vanilla bean.
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21
Meanwhile, Make the Custard In a medium bowl, using a handheld electric mixer, beat the eggs and egg yolks with the sugar until thick and fluffy, about 3 minutes.
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22
Beat in the browned butter, lemon zest, nutmeg and salt, then beat in the flour just until blended.
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23
Meanwhile, Make the Custard Spread the raspberries in the crust and pour the custard over the berries.
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24
Bake the pie for about 1 hour and 15 minutes, until the filling is set around the edge but slightly jiggly in the center.
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25
Transfer to a rack and let cool for 3 hours.
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26
Serve with whipped cream.
