Buttermilk Pie

A Southern treat from Martha Stewart

• Ready In: 3 hrs 45 mins
• Yields: 1 10inch pie

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

Directions

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