Preheat the oven to 450°F. On a lightly floured surface, roll out the dough to a ⅛-inch-thick circle. Transfer the pie crust to a 9-inch pie plate. Trim the crust to a ½ inch beyond the rim of the plate, and flute the edge. Refrigerate the crust for 30 minutes.

Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Editor’s Tip: Fill the foil-lined crust almost all the way to the top with the weights, or else your crust won’t be weighed down enough, and it will bubble up and shrink!

Bake the crust on a lower oven rack until the edges are light golden brown, 15 to 20 minutes. Remove the foil and the weights. Continue baking until the bottom is golden brown, three to six minutes. Cool the crust at room temperature on a wire rack. Reduce the oven setting to 375°. Editor’s Tip: If the pie crust starts bubbling up, prick the pie with a fork to allow the air to escape.

Meanwhile, in a large saucepan, whisk together the sugar and cornstarch. Whisk in the milk until the mixture is completely smooth. Bring the mixture to a boil. Reduce the heat, and cook and stir for two minutes or until thickened and bubbly.

Remove the mixture from the heat. Whisk in the butter and vanilla until fully incorporated.

Carefully pour the filling into the pie crust. Use a rubber spatula to scrape all the filling into the crust. Sprinkle the top all over with cinnamon. Use as much or as little as you like!

Bake the pie until the crust is golden brown, 15 to 20 minutes. Cool the pie to room temperature on a wire rack. Refrigerate the pie until it's completely chilled.