Buttermilk Pie

Crust1#189; cups plus 1 to 2 tablespoons all-purpose flour#189; teaspoon salt#189; teaspoon ground cinnamon#189; teaspoon sugar#189; cup vegetable shortening, chilled3 tablespoons cold waterFilling2 cups sugar2 tablespoons cornmeal5 eggs, beaten#8532;2/3 cup buttermilk2 tablespoons melted butter, at room temperature1 teaspoon pure vanilla extract2 teaspoons minced lemon zest 3 teaspoons lemon juiceFor the crust: Mix the 11/2 cups flour, salt, cinnamon and sugar in a bowl. Cut in the shortening using a pastry blender or two knives until the mixture is in pea-size bits. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until a ball forms. Work the dough with your hands to form a 5- to 6-inch disc. If sticky, wrap in plastic and refrigerate for 20-30 minutes.Dust the dough with the remaining flour. Roll out into a 12-inch circle between two pieces of waxed paper on a slightly damp countertop. Peel off the top sheet of waxed paper, and turn the dough into a 9-inch pie plate; remove the second sheet of waxed paper, and press the dough into the plate. Crimp the edges.Heat the oven to 350 degrees.For the filling: In a bowl, combine the sugar and cornmeal. Add the eggs and buttermilk; mix well. Add the butter, vanilla, lemon zest and juice, and mix. Pour into the crust, and bake for 45 minutes, or just until beginning to brown on top. Serve at room temperature, or heat and serve with ice cream.Serves eight to 10."The Texas Cowboy Kitchen" by Grady Spears (2007 Andrews McMeel)