On a lightly floured surface, roll out pie dough to a fit into a 9-inch pie pan with a little overhang. Transfer dough to pie pan and set aside.
In a mixing bowl, combine all ingredients except hickory nuts. Mix until uniform.
Pour hickory nuts evenly over pie dough that is fitted in the pie pan. Pour filling over nuts.
Bake 40–45 minutes, or until filling has set. Allow to cool 30–45 minutes before serving.
Sift flour, salt, sugar, and cornmeal together into a large mixing bowl.
Add lard and work it into dry ingredients with your fingers until well incorporated. Repeat with butter, and then transfer contents of bowl to a food processor.
Pulse 3-4 times, or until mixture resembles coarse meal. Return mixture to bowl, add buttermilk and cider vinegar, and stir until it begins to come together to form a dough.
On a lightly floured surface, knead dough into a coherent shape, folding it over itself in order to give crust a layered, flaky texture.
Transfer dough to a floured surface, and roll into a 12 inches circle, about 1/8-inch thick. Lightly flour top of crust and carefully roll it onto the rolling pin. Unroll it over a 9-inch pie pan and crimp the edges. Refrigerate until ready to use.