Salted Honey Pie with Buttery Crust

Quick Recipe Version (TL;DR)

• Yield: 8 slices
• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 40 minutes

Quick Ingredients

• 1 1/4 cups (150 g) all-purpose flour
• 1 tbsp (12 g) sugar + 1/2 tsp fine sea salt
• 1/2 cup (113 g) cold unsalted butter
• 4 tbsp (60 ml) ice water, plus up to 1 tbsp (15 ml) more if needed
• 3/4 cup (255 g) honey
• 1/2 cup (100 g) granulated sugar + 2 tbsp (25 g) light brown sugar
• 1/4 cup (57 g) melted unsalted butter
• 3 large eggs
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (8 g) fine cornmeal
• 2 tsp (10 ml) apple cider vinegar + 1 tsp vanilla
• Flaky sea salt for finishing

Do This

• 1. Make dough: cut butter into flour, sugar, salt; add ice water until it clumps. Chill 1 hour.
• 2. Roll to a 12-inch round; fit a 9-inch pie plate, crimp, and freeze 20 minutes.
• 3. Blind bake at 375°F/190°C: line with parchment and weights 20 minutes; remove weights and bake 8 minutes more.
• 4. Brush hot shell with a whisked egg white; bake 2 minutes to set. Lower oven to 350°F/175°C.
• 5. Whisk filling: honey, sugars, melted butter, eggs, cream, cornmeal, vinegar, vanilla, salt. Pour into warm shell.
• 6. Bake 38–45 minutes at 350°F/175°C until caramel-golden, slightly wobbly in center (about 190°F/88°C). Cool 3 hours; finish with flaky salt.

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Why You’ll Love This Recipe

• Silky-smooth honey custard with a gentle salty finish that balances the sweetness.
• Buttery, crisp all-butter crust that stays flaky thanks to a proper blind bake.
• Simple pantry ingredients come together quickly—no special equipment required.
• Elegant enough for entertaining, cozy enough for a weeknight treat.

Grocery List

• Produce: Lemon (optional, for zest), fresh herbs or edible flowers for garnish (optional)
• Dairy: Unsalted butter, heavy cream, large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, honey, fine cornmeal, vanilla extract, apple cider vinegar, fine sea salt, flaky sea salt

Full Ingredients

All-Butter Pie Crust (9-inch)

• 1 1/4 cups (150 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 4 tbsp (60 ml) ice water, plus up to 1 tbsp (15 ml) more if needed
• 1 tsp apple cider vinegar (stir into the ice water; optional but helps tenderness)
• 1 egg white, lightly whisked (for sealing the crust after blind bake; optional)

Honey Custard Filling

• 3/4 cup (255 g) runny honey (wildflower or orange blossom recommended)
• 1/2 cup (100 g) granulated sugar
• 2 tbsp (25 g) light brown sugar, packed
• 1/4 cup (57 g) unsalted butter, melted and cooled 5 minutes
• 3 large eggs (150 g without shells), at room temperature
• 1/2 cup (120 ml) heavy cream, at room temperature
• 1 tbsp (8 g) fine cornmeal (or 1 tbsp/8 g all-purpose flour)
• 2 tsp (10 ml) apple cider vinegar (or fresh lemon juice)
• 1 tsp (5 ml) pure vanilla extract
• 1/4 tsp fine sea salt

Finishing

• 1/2 to 3/4 tsp flaky sea salt, to sprinkle on top after baking
• Lightly sweetened whipped cream, for serving (optional)
• Very thin lemon zest strands or edible flowers (optional garnish)

Step-by-Step Instructions

Step 1: Make the dough

In a mixing bowl, whisk the flour, sugar, and fine sea salt. Toss in the cold butter cubes to coat, then cut the butter into the flour with a pastry cutter or by pinching with your fingertips until you have pea-sized bits with some flat shards. Sprinkle in 4 tbsp (60 ml) ice water (with vinegar if using), tossing with a fork until the dough clumps when squeezed. If dry, add up to 1 tbsp (15 ml) more water, 1 tsp at a time. Gather into a disk, wrap tightly, and chill for 1 hour.

Step 2: Roll, pan, and chill the shell

On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into a 9-inch pie plate, letting the dough overhang, then trim and crimp. Prick the bottom lightly with a fork. Freeze the lined pie shell for 20 minutes to minimize shrinkage.

Step 3: Blind bake the crust

Heat the oven to 375°F (190°C) with a rimmed baking sheet inside. Line the frozen shell with parchment and fill to the brim with pie weights or dried beans. Bake on the preheated sheet 20 minutes. Carefully remove the weights and parchment; bake 8 minutes more until the bottom looks dry and edges are just turning golden. Brush the hot crust with a thin layer of whisked egg white and return to the oven for 2 minutes to set the seal. Reduce oven temperature to 350°F (175°C).

Step 4: Mix the honey custard

While the crust blind bakes, whisk honey, granulated sugar, and brown sugar until smooth. Whisk in the melted butter. Add the eggs one at a time, whisking just until blended (do not whip in too much air). Whisk in the heavy cream, cornmeal, vinegar, vanilla, and fine sea salt until silky and uniform.

Step 5: Fill and bake

Pour the filling into the warm crust. Bake at 350°F (175°C) for 38 to 45 minutes, rotating halfway. The top should be a deep golden with caramelized patches, the edges puffed slightly, and the center should wobble like gentle gelatin when nudged. For precision, the center should register about 190°F (88°C) on an instant-read thermometer. If the crust browns too fast, shield edges with foil.

Step 6: Cool and finish with salt

Cool the pie on a rack until room temperature, about 3 hours, to fully set the custard. Just before serving, sprinkle 1/2 to 3/4 tsp flaky sea salt evenly over the surface so it adheres to the slightly tacky top without dissolving.

Step 7: Slice and serve

Slice with a warm, thin knife, wiping between cuts. Serve as-is or with soft, barely sweetened whipped cream. A few lemon zest strands or a sprig of chamomile adds a lovely nod to the honey.

Pro Tips

• Weigh the honey (255 g) directly into a bowl lined on a scale to avoid sticky measuring cups and ensure accuracy.
• Warm thick honey gently until pourable (20–30 seconds in the microwave) so it integrates smoothly.
• Blind bake on a preheated sheet pan; it helps set the bottom crust and prevents sogginess.
• Custard cues matter: pull the pie when the center still jiggles slightly and reaches about 190°F/88°C.
• Add flaky salt only after cooling so it stays crisp and bright rather than dissolving.

Variations

• Browned Butter Honey Pie: Brown the 1/4 cup (57 g) butter until nutty amber, cool, then proceed. Expect a deeper, toasty note.
• Lavender-Lemon Honey Pie: Infuse the cream with 1/2 tsp culinary lavender; strain, then add 1 tsp fine lemon zest to the filling.
• Maple-Honey Twist: Swap 1/4 cup (85 g) of the honey for pure maple syrup; finish with a pinch of smoked salt.

Storage & Make-Ahead

Cool completely, then cover and refrigerate up to 3 days. For the best texture, let slices stand at room temperature 30 minutes before serving. The blind-baked crust can be made 1 day ahead (keep at room temp, loosely covered). The fully baked pie can be frozen, well wrapped, for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature before serving. Sprinkle flaky salt just before serving for maximum crunch.

Nutrition (per serving)

Approximate per slice (1 of 8): 460 calories; 26 g fat (15 g saturated); 56 g carbohydrates; 0 g fiber; 36 g sugars; 5 g protein; 220 mg sodium.