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1
For crust: Use a 10-inch pie plate.
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2
Pulse flour and salt in food processor.
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3
Add butter and pulse until mixture resembles coarse crumbs.
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4
With machine running, add ice water a little at a time until dough just holds together.
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5
Turn out dough onto a lightly floured work surface and flatten into a disk.
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6
Wrap in plastic and refrigerate for 1 hour.
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7
Spread graham crumbs on clean work surface.
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8
Roll out dough on top of crumbs, coating both sides, int6o a 14 inch round about 1/8 inch thick.
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9
Fit into pie plate, crimp edges and refrigerate shell at least 30 minutes.
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10
For Pie: Preheat oven to 400 degrees.
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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.
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12
Remove foil and bake another 10 minutes to lightly brown bottom of crust.
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13
Cool completely.
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14
Reduce oven to 350.
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15
In a bowl, whisk together buttermilk, butter, egg yolks and vanilla.
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16
In another bowl combine sugar, flour and salt.
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17
Whisk liquid ingredients into dry ingredients.
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18
Pass through a fine strainer into a clean bowl.
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19
Stir in lemon zest.
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20
Pour mixture into pie shell and bake until center is just set, about 1 hour and 10 minutes.
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21
Cool and refrigerate at least 4 hours.
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22
Serve with berry sauce.
