Buttermilk Pie - cooking recipe

Ingredients

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 crackers, finely ground (1/2 cup)
Pie
3 cups buttermilk
1/2 cup unsalted butter, melted and cooled
8 large egg yolks
2 teaspoons vanilla
2 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon lemon zest, grated

Preparation

For crust: Use a 10-inch pie plate.
Pulse flour and salt in food processor.
Add butter and pulse until mixture resembles coarse crumbs.
With machine running, add ice water a little at a time until dough just holds together.
Turn out dough onto a lightly floured work surface and flatten into a disk.
Wrap in plastic and refrigerate for 1 hour.
Spread graham crumbs on clean work surface.
Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.
Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.
For Pie: Preheat oven to 400 degrees.
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.
Remove foil and bake another 10 minutes to lightly brown bottom of crust.
Cool completely.
Reduce oven to 350.
In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.
In another bowl combine sugar, flour and salt.
Whisk liquid ingredients into dry ingredients.
Pass through a fine strainer into a clean bowl.
Stir in lemon zest.
Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.
Cool and refrigerate at least 4 hours.
Serve with berry sauce.