Buttermilk Pie

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Prick the bottom of the pie shell all over with a fork.
3. 3
   Line with foil; fill with dried beans or pie weights.
4. 4
   Bake until the edges are lightly browned, about 25 minutes.
5. 5
   Remove the foil and weights, and bake until the crust is lightly browned, about 10 minutes more.
6. 6
   Let cool completely on a wire rack.
7. 7
   Reduce the oven heat to 350F.
8. 8
   In a medium bowl, whisk together the buttermilk, butter, egg yolks, and vanilla.
9. 9
   In a large bowl, combine the sugar, flour, and salt.
10. 10
    Whisk into the dry ingredients.
11. 11
    Pass through a fine sieve into a clean bowl.
12. 12
    Whisk in the lemon zest.
13. 13
    Pour the mixture into the pie shell; bake until the center is just set, about 1 hour and 10 minutes.
14. 14
    Let cool, and then refrigerate at least 4 hours.
15. 15
    Serve cold with berry sauce.
16. 16
    Pulse the flour and salt in a food processor to combine.
17. 17
    Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
18. 18
    With the machine running, add the ice water 1 tablespoon at a time, and process just until the dough holds together, no more than 30 seconds.
19. 19
    Turn out the dough onto a lightly floured work surface.
20. 20
    Flatten the dough into a disk; wrap in plastic.
21. 21
    Refrigerate at least 1 hour.
22. 22
    Spread the crumbs on a clean work surface.
23. 23
    Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick.
24. 24
    Gently fit the dough into a 10 x 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired.
25. 25
    Refrigerate the shell at least 30 minutes before baking.
26. 26
    In a medium saucepan set over medium heat, stir together the sugar, lemon juice, and half the blueberries and blackberries.
27. 27
    Bring just to a boil.
28. 28
    Reduce heat to low, and simmer until the blueberries burst and release their juices, about 3 minutes.
29. 29
    In a small bowl, dissolve the cornstarch in 1 teaspoon cold water.
30. 30
    Stir into the sauce.
31. 31
    Simmer, stirring, about 1 minute more, until the sauce thickens slightly.
32. 32
    Remove from the heat; stir in the remaining berries.
33. 33
    Transfer the sauce to a serving bowl.
34. 34
    Chill until cold; stir before serving with the pie.