Lemon Chess Pie with Berry Sauce

By calypan

Ingredients

• 1 cup all-purpose flour
• 1/2 cup flaked coconut
• 1/4 teaspoon salt
• 1/3 cup cold butter, cubed
• 3 to 4 tablespoons ice water
• FILLING:•6 eggs
• 1-1/2 cups sugar
• 1/3 cup buttermilk
• 1/3 cup lemon juice
• 3 tablespoons cornmeal
• 2 tablespoons grated lemon peel
• 1/4 teaspoon salt
• Dash ground nutmeg
• 1/2 cup butter, melted
• BERRY SAUCE:•2/3 cup water
• 1/3 cup sugar
• 1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained
• 2 teaspoons lemon juice

Preparation

Step 1

•Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
•On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
•Bake at 400° on a lower oven rack for 8 minutes. Remove foil and weights; bake 6-9 minutes longer or until crust is light brown. Cool on a wire rack. Reduce oven setting to 325°.
•In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon peel, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
•Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
•For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie. Yield: 8 servings (1-1/2 cups sauce).