Chess Pie

Directions

1. Mix together flour and salt in a large bowl.
2. Add butter. Rub and pinch the butter into the flour using your fingers. Lightly work together the butter and flour. Combine for a few short minutes, until the butter is all coated in flour and the mixture is chunky.
3. Create a well in the center of the mixture and add the water. Again, quickly mix together with your hands.
4. The dough should be combined, but crumbly. Form dough into a ball, then press it into a thick disc. Wrap the disc in plastic wrap and refrigerate for 2 hours.
5. Remove plastic wrap from dough. On a floured surface using a floured rolling pin, roll the disc into an even sheet, ⅛ inch thick.
6. Use shortening or butter to grease a pie pan.
7. Wrap the sheet of dough around the rolling pin and lift the pin over the edge of the pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
8. Crimp edge of crust by placing two fingers on the crust’s outer rim while placing one finger on the inside rim. Press outward to form a V.
9. Preheat oven to 350°F. Prick the bottom of the piecrust with a fork and bake for 10 minutes.
10. In a medium bowl, beat eggs until foamy.
11. Stir in cornmeal, sugar, butter, vinegar, vanilla and allspice.
12. Pour mixture into prebaked piecrust.
13. Bake 45 minutes until golden brown and the filling is set.
14. Cool on a wire rack. Filling will sink as it cools.
15. Serve with whipped cream and fresh fruit.