1. Preheat and Prepare Crust:

• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll the pie crust into a 12-inch circle.
• Transfer it to a 9-inch pie plate (no more than 1 1/4-inch deep).
• Tuck the edges under and crimp as desired.
• Freeze for 20 minutes.
• Prick the bottom of the crust 8 to 10 times with a fork.

2. Blind Bake the Crust:

• Line the frozen pie crust with parchment paper and fill with pie weights (or dried beans).
• Place on a rimmed baking sheet.
• Bake just until the edges of the crust are dry, 10 to 12 minutes.
• Carefully remove the paper with weights.
• Return 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.
• Let cool slightly.

3. Reduce Oven Temperature:

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

4. Make the Filling:

• In a medium bowl, whisk together the melted butter and sugar.
• Whisk in the eggs, one at a time, until well combined.
• Whisk in the cornmeal and flour.
• Add the milk, lemon juice, vanilla extract, and pinch of salt; mix to combine.

5. Pour and Bake:

• Carefully pour the filling into the slightly cooled 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 if either the crust or surface of the pie look darker than golden brown.)

6. Cool and Serve:

• Let the pie cool completely, about 2 hours. This allows the filling to set properly.
• Top with a sprinkle of powdered sugar, if desired.