Chess Pie with Crème Fraîche and Vanilla

在一个小碗中，将水和伏特加酒混合，然后将混合物冷却在冷冻室中，直到非常冷。在食品加工亚搏电竞机中，用糖和盐搅动面粉。将黄油加入1秒的爆发中，直到混合物类似于粗餐。淋上顶部的伏特加水。脉搏以1秒的速度爆裂，直到面团融合在一起。将面团转到工作表面上，收集任何碎屑，然后将面团拍打成圆盘。用塑料包裹，在室温下休息30分钟。

On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick. Ease the dough into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch, fold it under itself and crimp decoratively. Freeze the crust until firm, about 15 minutes.

Preheat the oven to 350°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust in the lower third of the oven for about 25 minutes, until barely set. Remove the parchment paper and pie weights. Cover the edge of the crust with strips of foil and bake for about 10 minutes longer, until the crust is lightly browned. Let cool on a rack. Leave the foil strips on the crust rim.

In a large bowl, whisk the condensed milk with the sugar, salt and vanilla bean seeds. Add the eggs and egg yolks, then whisk in the butter and cornmeal. Stir in the crème fraîche until combined.

Set the pie plate on a baking sheet. 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. Let the pie cool completely, then refrigerate for at least 3 hours or overnight before serving.