Salted Honey Pie

Overhead image of salted honey pie with slices cut from it

Try adding a new pie flavor to your holiday dessert list – Salted Honey Pie. This pie has a custard-like honey filling, a flaky crust, and flaky sea salt.



For the Crust:

For the filling:


  1. Make the pie crust: in the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt (this can also be made in a bowl with a pastry blender or in a food processor). Add the cubed butter and mix on medium speed until the butter is broken up into little pieces roughly the size of corn kernels. Add 3 tablespoons of ice water and mix on low speed until the dough begins to come together. If it appears dry, add the final tablespoon of ice water. Stop the mixer and use your hands to gather the dough and shape it into a disk. Wrap the dough in plastic and refrigerate for at least 1 hour
  2. Roll out the Crust: On a lightly floured surface, roll the dough into a 14-inch round. Transfer the dough to a 9-inch pie plate or pan. Ease the dough into the dish and trim the dough hanging over the edge, leaving about an inch of dough hanging over. Crimp the rim of crust and return the pie dough to the refrigerator for 30 minutes to 1 hour, until firm.
  3. Pre-Bake (Blind Bake) the Pie Crust: Preheat the oven to 375ºF. Line the pie shell with parchment paper or foil and fill with pie weights. Bake the dough until it starts to set around the edges and turns a light golden brown, about 20 minutes. Remove the parchment/foil and weights, and continue to bake until the crust is very light golden brown, about 10 minutes longer. If it puffs up during baking at this point, gently press it down by poking it with a fork a few times and using a spatula to tap it down. Do not bake the pie shell until dark brown. Remove the pie shell from the oven to a wire rack. Reduce the heat of the oven to 350ºF
  4. Make the Filling: In a medium bowl, whisk together the melted butter, sugar, flour, salt, vanilla, and honey. Whisk in the eggs one at a time, then mix in the sour cream and vinegar. Scrape the filling into the pre-baked pie shell
  5. Bake the Pie: Bake for 45 to 50 minutes until the edges are golden brown and the center is almost set. It should still jiggle, but not be watery. (If the edges of the crust get too dark during baking, use one of the techniques listed in the notes section to help with that). Let the pie cool on a wire rack. Sprinkle with flaky sea salt before serving


  • The crust will get a little darker as it baked with the filling in it. If you see that the crust is getting too dark, you can either drape a sheet of foil lightly over the entire pie (making sure it’s not touching the top of the pie filling, fashion pieces of foil over just the crust while the pie is baking, or use a pie shield (my preferred method)
  • The pie dough can be made in advance and either refrigerated for up to two days (either unrolled or rolled and fitted into the pan), or frozen (either unrolled of rolled and fitted in the pan) for up to two months. Once baked, the pie can be kept at room temperature (or refrigerated) for up to 5 days
  • Recipe from The Four & Twenty Blackbirds Pie Book 

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