PIE DOUGH

1. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
2. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 4-5 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a disc and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.
3. On a lightly floured surface, roll disc into a circle a few inches larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line the pie dish, leaving the extra dough overhanging. Trim the dough so the dough is flush with the edge of your dish. Wrap the remaining pastry tightly in plastic wrap and place into the fridge for the braid. Refrigerate for approximately 30 minutes, until the crust has set firm. Prick all over the surface of the crust, and then place the pie dish in the freezer for 20 minutes to allow the crust to freeze.
4. Preheat the oven to 425˚f / 220˚c. Place a baking sheet on the middle rack of the oven. Prepare a wash for the dough by whisking an egg white with 1 tsp of water.
5. Line the crust with tin foil, ensuring that it overlaps the sides, and is tightly folded down to ensure no gaps. Fill the lined crust with either ceramic pie weights or dried beans. These will help prevent the crust from shrinking. Place on the preheated baking sheet, and bake for 20-25 minutes, or until it is starting to turn golden. Remove from the oven, remove the foil and pie weights, and, using a pastry brush, brush the surface of the crust with the prepared egg white mixture. Place back in the oven for 3-4 minutes. Remove and cool completely on a wire rack.

FILLING AND BAKING

1. Preheat the oven to 325˚f / 160˚c.
2. Use the remaining pie dough to form a five-strand fishtail braid. Roll out your pie dough into a long skinny rectangle, and using a ruler or sharp pastry wheel, cut into strips of even thickness. Braid together. You may need to do two braids to reach the entire way around the pie dish. Stick the braid to the edge of the pie crust using the remaining egg white wash. Brush the surface of the braid with more of the egg white.
3. Sift together the flour, cornmeal, and sugar in a large bowl. Add the lemon zest and stir with a whisk to combine. Add the melted butter and the eggs, and mix well to combine until thick. Add the cream, and mix well. Pour in the orange juice, and whisk well until homogenous.
4. Set a sieve over another large bowl or pyrex jug. Strain the filling mixture through the sieve.
5. Place the par-baked pie crust onto a baking sheet, and pour the strained filling into the pie crust. Very carefully transfer the baking sheet with the pie on it into the oven. Bake for 45-55 minutes, checking frequently, and turning 180˚ once the custard is beginning to set on the outside edges (approx 30 minutes through). Once the pie is cooked, the surface will be lightly golden, the edges of the pie set, and the centre still a little wobbly, but not runny liquid. It will continue to firm up as it cools.
6. Remove from the oven, and place on a wire rack to cool. Cool for at least 4 hours before serving.