Buttermilk Pie - graham cracker sheets

Method

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