Step 1: Preheat the Oven.

Preheat the oven to 375°F (190°C).

Step 2: Prepare the Pie Crust.

On a lightly floured surface, roll the pie crust into a 12-inch circle.

Transfer the crust to a 9-inch pie plate (no more than 1 1/4-inch deep).

Tuck the edges under and crimp as desired.

Freeze the crust for 20 minutes. This helps to prevent shrinking during baking.

Prick the bottom of the crust 8 to 10 times, all over, with a fork. This allows steam to escape.

Step 3: Blind Bake the Crust.

Line the frozen pie crust with parchment paper. Fill with pie weights or dried beans.

Place the pie plate on a rimmed baking sheet.

Bake just until the edges of the crust are dry, 10 to 12 minutes.

Carefully remove the parchment paper with the weights.

Return the crust to the oven and bake until the bottom of the crust is dry and the edges just start to turn light brown, 3 to 5 minutes more.

Let the crust cool slightly.

Reduce the oven temperature to 350°F (175°C).

Step 4: Make the Filling.

In a medium bowl, whisk together the melted butter and sugar until well combined.

Whisk in the eggs, one at a time, until fully incorporated.

Add the cornmeal and flour. Whisk until combined.

Add the milk, lemon juice, vanilla extract, and pinch of salt. Mix to combine.

Step 5: Bake the Pie.

Carefully pour the filling into the partially baked pie crust.

Bake until the edges and center of the pie are set completely, 45 to 50 minutes.

Tent the pie with foil towards the end of baking if either the crust or surface of the pie look darker than golden brown. This prevents over-browning.

Step 6: Cool and Serve.

Let the pie cool completely, about 2 hours. This allows the filling to set.

Top with a sprinkle of powdered sugar, if desired.

Slice and serve at room temperature.