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1
Preheat the oven to 400F.
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2
Prick the bottom of the pie shell all over with a fork.
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3
Line with foil; fill with dried beans or pie weights.
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4
Bake until the edges are lightly browned, about 25 minutes.
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5
Remove the foil and weights, and bake until the crust is lightly browned, about 10 minutes more.
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6
Let cool completely on a wire rack.
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7
Reduce the oven heat to 350F.
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8
In a medium bowl, whisk together the buttermilk, butter, egg yolks, and vanilla.
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9
In a large bowl, combine the sugar, flour, and salt.
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10
Whisk into the dry ingredients.
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11
Pass through a fine sieve into a clean bowl.
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12
Whisk in the lemon zest.
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13
Pour the mixture into the pie shell; bake until the center is just set, about 1 hour and 10 minutes.
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14
Let cool, and then refrigerate at least 4 hours.
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15
Serve cold with berry sauce.
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16
Pulse the flour and salt in a food processor to combine.
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17
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
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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.
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19
Turn out the dough onto a lightly floured work surface.
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20
Flatten the dough into a disk; wrap in plastic.
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21
Refrigerate at least 1 hour.
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22
Spread the crumbs on a clean work surface.
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23
Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about 1/8 inch thick.
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24
Gently fit the dough into a 10 x 2-inch (1 1/2 quart) pie plate, and crimp the edges as desired.
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25
Refrigerate the shell at least 30 minutes before baking.
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26
In a medium saucepan set over medium heat, stir together the sugar, lemon juice, and half the blueberries and blackberries.
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27
Bring just to a boil.
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28
Reduce heat to low, and simmer until the blueberries burst and release their juices, about 3 minutes.
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29
In a small bowl, dissolve the cornstarch in 1 teaspoon cold water.
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30
Stir into the sauce.
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31
Simmer, stirring, about 1 minute more, until the sauce thickens slightly.
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32
Remove from the heat; stir in the remaining berries.
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33
Transfer the sauce to a serving bowl.
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34
Chill until cold; stir before serving with the pie.
