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1
Spread graham cracker crumbs evenly on a clean surface.
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2
Roll out dough on top of crumbs, turning dough to coat both sides, to a 13-inch round, about 1/8 inch thick.
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3
Gently fit dough into a 9-inch pie plate, and crimp edges as desired.
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4
Refrigerate or freeze until firm, about 30 minutes.
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5
Preheat oven to 400F.
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6
Pierce bottom of shell all over with a fork.
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7
Line shell with parchment; fill with pie weights or dried beans.
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8
Bake until edges are lightly browned, about 25 minutes.
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9
Remove parchment and weights, and bake until crust is lightly browned, about 10 minutes more.
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10
Let cool completely on a wire rack.
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11
Reduce heat to 350F.
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12
In a medium bowl, whisk together buttermilk, butter, yolks, and vanilla.
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13
In a large bowl, combine 1 1/3 cups sugar, the flour, and salt.
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14
Whisk buttermilk mixture into dry ingredients.
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15
Pass through a fine sieve into a clean bowl.
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16
Whisk in lemon zest.
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17
Pour mixture into pie shell; bake until center is just set, about 70 minutes.
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18
Let cool, then refrigerate 4 hours, or up to 1 day.
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19
In a medium bowl, toss peach slices and blackberries with remaining 2 tablespoons sugar.
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20
Cover with plastic wrap, and let macerate at room temperature until juicy, about 30 minutes.
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21
Before serving, drizzle fruit and sauce evenly over pie.
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22
Serve cold.
