• Take out eggs, butter and buttermilk 30 minutes - 1 hour before you plan to start so that they get to room temperature. Position a rack in the center of the oven.

Parbaking Crust

• If starting from fresh, using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
• If using a frozen pie crust, let the pie crust thaw for 15 minutes. Preheat the oven to 400 degrees. After 15 minutes, poke holes along the sides and the bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights or 1 lb dry beans, making sure it is evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Remove from the oven and set aside.

For the Pie

• Preheat the oven to 350 degrees.
• In a medium mixing bowl, cream the butter and sugar. Beat in the cornmeal and flour.
• Add the eggs, one at a time, beating well and scraping down the sides after each. When the egg mixture is well beaten add honey, buttermilk, vanilla, cinnamon and salt. Beat until smooth. Put the pie crust on a small baking sheet and add the filling to the pie.
• Place the pie in the oven and check after 25-30 minutes. Take out a piece of foil long enough to completely cover the pie. Spray one side with non-stick spray. Place the side of the foil with the spray over the top to keep it from getting too brown. Bake for 50-60 minutes, or until the edges of the filling are firm but the center remains somewhat jiggly. The sprays help the foil to not stick so badly to the top of the pie.
• Remove from the oven, place on a cooling rack, sprinkle with sea salt and allow to come to room temperature, about 1-2 hours.

For the Sauce

• Add the honey, whiskey or brandy to a saucepan over medium heat. Stir constantly cooking for about 2 minutes. Add ⅓, (about 1 cup), of the berries to the pan and bring to a boil and allow the berries to begin to soften and release juices.
• In a small mixing bowl, whisk together the cornstarch and 3 tablespoons of water. Stir into the berries until the sauce is thickened. Remove the berries from the heat and stir in the remaining berries and allow it all to come together. Allow the berries to come to room temperature and serve over the pie with whipped cream.