1. Roll the pastry into an 11-inch circle and transfer it to a 9-inch pie plate.

2. Trim the excess, leaving a ½-inch overhang, and crimp the edges.

3. Chill for at least 20 minutes while preheating the oven to 400°F.

4. Prick the bottom with a fork, then line with parchment paper and fill with pie weights.

5. Bake 15 minutes, until the edges are browned, then remove the weights and parchment.

6. Bake 2–3 more minutes, until the base looks dry, then cool to room temperature.

7. Lower the oven temperature to 350°F.

8. Whisk the sugar, cornmeal, flour, salt, and nutmeg together until no lumps remain.

9. Add the melted butter, buttermilk, lemon juice, and vanilla; stir until smooth.

10. Lightly beat the eggs separately, then whisk them into the filling until just combined.

11. Pour the filling into the cooled, par-baked crust.

12. Bake at 350°F for 45–50 minutes, tenting the edges with foil after 20 minutes.

13. The pie is done when the top is golden and the center wobbles slightly when nudged.

14. Turn off the oven, crack the door open, and leave the pie inside for 20 minutes.

15. Transfer to a wire rack and cool completely before slicing.