Lemon Lime Buttermilk Chess Pies

Steps

1. Prepare the crust first: whisk the crust portion of the flour (320 g), the crust portion of the sugar (12 g) and the crust portion of the salt (4 g) in a large bowl.
2. Cut in the cold cubed crust portion of the butter (225 g) with a pastry cutter or your fingertips until the pieces are the size of peas and flattened flakes.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed. Divide it in half, shape two disks, wrap and chill for 1 hour.
4. Roll each disk into a 12-inch round on a floured surface and fit into two 9-inch pie plates. Trim, fold the overhang under and crimp the edges. Freeze the crusts for 15 minutes while you preheat the oven to 400°F (200°C).
5. Line each crust with parchment and fill with pie weights or dry beans. Bake for 15 minutes, remove the parchment and weights, and bake 8 to 10 minutes more until the bottoms look dry and pale golden. Lower the oven to 325°F (165°C).
6. While the crusts bake, make the filling: rub the lemon zest into the filling portion of the sugar (400 g) with your fingers until fragrant, then whisk in the filling portion of the flour (20 g), the cornmeal and the filling portion of the salt (2 g).
7. Whisk the eggs into the sugar mixture until smooth, then whisk in the melted filling portion of the butter (85 g), the buttermilk, the lemon juice, the lime juice and the vanilla.
8. Divide the filling evenly between the two warm crusts. If the crust edges are already well browned, cover them with foil strips.
9. Bake at 325°F (165°C) for 40 to 50 minutes, until the tops are golden, the edges are set and the centers jiggle only slightly; the center of the custard should read at least 160°F (71°C).
10. Cool the pies on a rack for at least 2 hours until fully set, then refrigerate any leftovers. Cut each pie into 6 slices.