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Salted Honey Pie

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A quick and easy salted honey pie featuring a flaky butter crust and a smooth, sweet-and-salty honey filling. Perfect for any occasion and adaptable to gluten-free and dairy-free diets.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour, sifted
  • ½ cup (115 g) unsalted butter, very cold and cut into small cubes
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice-cold water
  • ¾ cup (240 ml) honey (raw or wildflower)
  • ½ cup (120 ml) heavy cream
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon flaky sea salt, for sprinkling on top

Instructions

  1. In a large bowl, combine sifted flour, sugar, and salt. Add cold butter cubes and cut into the flour using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Gradually drizzle 3 tablespoons of ice-cold water over the mixture, stirring gently with a fork. Add an extra tablespoon if needed until dough starts to come together but is not wet or sticky. Avoid overmixing.
  3. Gather dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a medium bowl, whisk together honey, heavy cream, egg, and vanilla extract until smooth. Set aside.
  5. On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, pressing gently to fit and trimming excess dough.
  6. Pour honey filling into crust and sprinkle flaky sea salt evenly over the top.
  7. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, until filling is set but slightly wobbly and crust is golden brown. Cover crust edges with foil if browning too fast.
  8. Remove from oven and cool completely on a wire rack before slicing. Let pie rest for at least 2 hours to enhance flavors.

Notes

Keep butter and water ice cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Use flaky sea salt for the best flavor and crunch. Chill dough before baking and cover crust edges with foil if browning too quickly. Let pie rest for at least 2 hours before serving for best flavor. Store leftovers covered in the fridge for up to 4 days or freeze for up to 1 month.

Nutrition

Keywords: salted honey pie, honey pie, flaky butter crust, easy pie recipe, homemade pie, sweet and salty dessert

Find it online: https://emmayum.com/salted-honey-pie-recipe-easy-homemade-flaky-butter-crust-guide/