Houstonist Cooks: Chess pie

Chess pie, a simple, custard-like creation, is an inexpensive and delicious finish to a summer barbecue (like the one we'll be attending on Labor Day). Here's Houstonist's tried-and-true version. Enjoy! (And check out the history of chess pie, too. Interesting.)

1 1/4 cups sugar
1/2 cup butter
3 well-beaten eggs
1 tablespoon white vinegar (it doesn't sound right, but it is, trust us)
1 teaspoon vanilla (preferably real vanilla; see Penzey's info below)
1 unbaked pie shell

Preheat oven to 400.

Mix all ingredients together and beat well. Pour into uncooked pie shell. Bake for 10 minutes; reduce oven temperature to 325. Bake 45 minutes more or until set. Cool, cut and consume!

Feeling adventurous? Here's a recipe for a homemade No-Fall Pie Crust:

2 cups flour
1 1/2 teaspoons salt
1 cup shortening (Crisco, etc.)
4 tablespoons ice water

Stir flour and salt together. Blend in shortening with a pastry blender or fork. Mix ice water in well with pastry blender or fork (just the water part, y'all — not the ice). Note: At this point, "overhandling" will result in a tough, chewy crust, so don't get carried away mixing. If dough is sticky, chill prior to rolling out. Divide pastry into two balls. Place on wax paper or a pastry sheet (or floured surface). Pat down to flatten and roll out to a thin crust (flour the pin often). Press into a 9-inch pie pan and trim edges to fit. This recipe yields two crusts, so you can have either two pies or one double-crusted one.

For your vanilla and a lot of other great spices:

Penzey's Spices
516 W. 19th St.
713.862.6777
9:30 a.m. to 5:30 p.m. Monday-Friday
9:30 a.m. to 5 p.m. Saturday