Salted Honey Pie

Test out this salty and sweet pie from the 'Four and Twenty Blackbirds' cookbook
Staff Writer
Salted Honey Pie

Gentl & Hyers

In anticipation of making the pie, please make the crust first, crimp and freeze so that the crust is fully ready to be used according to the first step of the recipe. 


For the 9-inch double-crust:

  • 1 1/4  Cup  unbleached all-purpose flour
  • 1/2  Teaspoon  kosher salt
  • 1 1/2  Teaspoon  granulated sugar
  • 1/4  Pound  cold unsalted butter, cut into half-inch pieces
  • 1/2  Cup  cold water
  • 2  Tablespoons  cider vinegar
  • 1/2  Cup  ice

For the filling:

  • 1/4  Pound  unsalted butter, melted
  • 3/4  Cups  granulated sugar
  • 1  Tablespoon  white cornmeal
  • 1/2  Teaspoon  kosher salt
  • 1  Teaspoon  vanilla paste (Nielsen-Massey makes a readily available one)
  • 3/4  Cups  honey
  • large eggs
  • 1/2  Cup  heavy cream
  • 2  Teaspoons  white vinegar
  • 2  Teaspoons  flake sea salt, for finishing


For the 9-inch double-crust:

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.

With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).

Combine the water, cider vinegar, and ice in a large measuring cup or bowl.

Sprinkle 2 tablespoons of the ice water mixture over the flour mixture and mix and cut it in with a bench scraper or spatula until it is fully incorporated.

Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

For the filling:

Have ready and frozen one pastry-lined 9-inch pie pan, crimped.

Position a rack in the center of the oven and preheat the oven to 375 degrees F.

In a medium bowl, stir together the melted butter, sugar, cornmeal, salt, and vanilla paste.

Stir in the honey and the eggs one at a time, followed by the heavy cream and vinegar.

Place the frozen pie shell on a rimmed baking sheet and strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake on the middle rack of the oven for 45 to 50 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking.

The pie is finished when the edges are set and puffed up high and the center is no longer liquid but looks set like gelatin and is golden brown on top.

Allow to cool completely on a wire rack, 2 to 3 hours.

Sprinkle with flake sea salt.

Serve slightly warm or at room temperature.

The pie will keep refrigerated for 4 days or at room temperature for 2 days.

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.