Buttermilk Pie

Graham Cracker coated pie crust

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 cup ice water
• 4 graham cracker, finely ground (1/2 cup)

Pie

• 3 cups buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 8 large egg yolk
• 2 teaspoons vanilla
• 2 cups sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon lemon zest, grated

Directions

1. 1

   For crust: Use a 10-inch pie plate.

2. 2

   Pulse flour and salt in food processor.

3. 3

   Add butter and pulse until mixture resembles coarse crumbs.

4. 4

   With machine running, add ice water a little at a time until dough just holds together.

5. 5

   Turn out dough onto a lightly floured work surface and flatten into a disk.

6. 6

   Wrap in plastic and refrigerate for 1 hour.

7. 7

   Spread graham crumbs on clean work surface.

8. 8

   Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.

9. 9

   Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.

10. 10

    For Pie: Preheat oven to 400 degrees.

11. 11

    Prick bottom of shell with a fork, line shell with foil, fill with dried beans and bake until edges are lightly browned- about 25 minutes.

12. 12

    Remove foil and bake another 10 minutes to lightly brown bottom of crust.

13. 13

    Cool completely.

14. 14

    Reduce oven to 350.

15. 15

    In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.

16. 16

    In another bowl combine sugar, flour and salt.

17. 17

    Whisk liquid ingredients into dry ingredients.

18. 18

    Pass through a fine strainer into a clean bowl.

19. 19

    Stir in lemon zest.

20. 20

    Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.

21. 21

    Cool and refrigerate at least 4 hours.

22. 22

    Serve with berry sauce.