Directions

• 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).