Buttermilk Pie

• Graham Cracker-Coated Piecrust (recipe follows)
• 3 cups buttermilk
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 8 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 1/2 cup all-purpose flour, plus more for the work surface
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest
• Blackberry and Blueberry Sauce (recipe follows)
• 1 1/4 cups all-purpose flour, plus more for the work surface
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/4 cup ice water
• 4 graham crackers, finely ground (1/2 cup)
• (makes enough for one 10-inch pie)
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• 2 pints fresh blueberries
• 2 containers (6 ounces each) fresh blackberries
• 1 teaspoon cornstarch
• (makes 4 cups)

1. Preheat the oven to 400F.
2. Prick the bottom of the pie shell all over with a fork.
3. Line with foil; fill with dried beans or pie weights.
4. Bake until the edges are lightly browned, about 25 minutes.
5. Remove the foil and weights, and bake until the crust is lightly browned, about 10 minutes more.
6. Let cool completely on a wire rack.
7. Reduce the oven heat to 350F.
8. In a medium bowl, whisk together the buttermilk, butter, egg yolks, and vanilla.
9. In a large bowl, combine the sugar, flour, and salt.
10. Whisk into the dry ingredients.
11. Pass through a fine sieve into a clean bowl.
12. Whisk in the lemon zest.
13. Pour the mixture into the pie shell; bake until the center is just set, about 1 hour and 10 minutes.
14. Let cool, and then refrigerate at least 4 hours.
15. Serve cold with berry sauce.
16. Pulse the flour and salt in a food processor to combine.
17. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
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. Turn out the dough onto a lightly floured work surface.
20. Flatten the dough into a disk; wrap in plastic.
21. Refrigerate at least 1 hour.
22. Spread the crumbs on a clean work surface.
23. Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick.
24. Gently fit the dough into a 10 x 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired.
25. Refrigerate the shell at least 30 minutes before baking.
26. In a medium saucepan set over medium heat, stir together the sugar, lemon juice, and half the blueberries and blackberries.
27. Bring just to a boil.
28. Reduce heat to low, and simmer until the blueberries burst and release their juices, about 3 minutes.
29. In a small bowl, dissolve the cornstarch in 1 teaspoon cold water.
30. Stir into the sauce.
31. Simmer, stirring, about 1 minute more, until the sauce thickens slightly.
32. Remove from the heat; stir in the remaining berries.
33. Transfer the sauce to a serving bowl.
34. Chill until cold; stir before serving with the pie.

graham cracker, buttermilk, unsalted butter, egg yolks, vanilla, sugar, allpurpose flour, salt, lemon zest, flour, salt, unsalted butter, water, graham crackers, sugar, lemon juice, blueberries, containers, cornstarch

Taken from www.epicurious.com/recipes/food/views/buttermilk-pie-393012 (may not work)