Fourth of July Buttermilk Pie

Ingredients

• 4 eggs
• 1 cup white sugar
• 1 teaspoon lemon zest
• 1 Tbsp flour
• 1/4 cup butter, melted, half a stick
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 unbaked 9-inch pie crust
• 1 cup cold, heavy whipping cream
• 20-30 raspberries
• A handful of blueberries

Directions

1. Set your oven to 325 degrees F. In a mixing bowl, beat the eggs first, then add the sugar and lemon zest and beat until everything looks evenly blended. Mix in the flour and melted butter, then beat in the vanilla and buttermilk.
2. Pour the custard mixture into the unbaked pie shell; frozen works just fine here. Bake in the 325 degrees F oven for approximately 50 minutes, stopping when the middle is barely set and still has a gentle jiggle.
3. Take the pie out of the oven and leave it to cool. If the custard rises a bit while it bakes, do not worry; it settles back down as it cools. Whip the cold cream until it stands in stiff peaks, then, when the pie is at room temperature, spread the cream over the top.
4. Place the raspberries and blueberries over the whipped cream in whatever pretty pattern you like.
5. Serve right away, or refrigerate the pie until you are ready for it.