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1
Make the Compote: Bring water, sugar, juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
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2
Boil until reduced to about 1/4 cup.
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3
Cool syrup to lukewarm and discard allspice.
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4
Puree 2 cups blackberries with all of syrup in a blender.
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5
Force puree through a fine sieve into a bowl to remove seeds.
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6
Stir remaining cup berries into sauce.
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7
Make coconut crust: Pulse flour, coconut, sugar, and salt in a food processor several times to mix.
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8
Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps.
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9
Add water and pulse just until mixture forms a dough.
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10
(Do not overmix or pastry will be tough.)
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11
Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
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12
Shape and bake crust: Preheat oven to 350F.
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13
Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate.
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14
Crimp edge and prick bottom and sides all over.
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15
Line shell with foil and fill with pie weights.
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16
Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more.
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17
Transfer shell to a rack to cool 5 minutes.
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18
Reduce temperature to 325F
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19
Make filling: Whisk together eggs, sugar, and salt until well blended.
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20
Whisk in buttermilk, cornmeal, zest, juice, and nutmeg.
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21
Gradually whisk in butter until smooth.
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22
Pour filling into pie shell.
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23
Cover edge of pie crust with foil to prevent overbrowning .
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24
Bake until custard is just set, about 40 minutes.
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25
Transfer pie to rack to cool completely.
