Buttermilk Pie

Directions

1. 1
   Spread graham cracker crumbs evenly on a clean surface.
2. 2
   Roll out dough on top of crumbs, turning dough to coat both sides, to a 13-inch round, about 1/8 inch thick.
3. 3
   Gently fit dough into a 9-inch pie plate, and crimp edges as desired.
4. 4
   Refrigerate or freeze until firm, about 30 minutes.
5. 5
   Preheat oven to 400F.
6. 6
   Pierce bottom of shell all over with a fork.
7. 7
   Line shell with parchment; fill with pie weights or dried beans.
8. 8
   Bake until edges are lightly browned, about 25 minutes.
9. 9
   Remove parchment and weights, and bake until crust is lightly browned, about 10 minutes more.
10. 10
    Let cool completely on a wire rack.
11. 11
    Reduce heat to 350F.
12. 12
    In a medium bowl, whisk together buttermilk, butter, yolks, and vanilla.
13. 13
    In a large bowl, combine 1 1/3 cups sugar, the flour, and salt.
14. 14
    Whisk buttermilk mixture into dry ingredients.
15. 15
    Pass through a fine sieve into a clean bowl.
16. 16
    Whisk in lemon zest.
17. 17
    Pour mixture into pie shell; bake until center is just set, about 70 minutes.
18. 18
    Let cool, then refrigerate 4 hours, or up to 1 day.
19. 19
    In a medium bowl, toss peach slices and blackberries with remaining 2 tablespoons sugar.
20. 20
    Cover with plastic wrap, and let macerate at room temperature until juicy, about 30 minutes.
21. 21
    Before serving, drizzle fruit and sauce evenly over pie.
22. 22
    Serve cold.