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Salted Honey Pie with Flaky Salt

This salted honey pie with flaky salt is a comforting dessert that combines a crisp, buttery crust with a rich honey filling, topped with flaky salt for a perfect balance of sweet and savory.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 3 to 4 tablespoons ice water
For the Filling
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour (or 2 teaspoons cornstarch) for thickening
  • 3/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3/4 cup honey choose a mild or dark honey as preferred
  • 3 large eggs, room temperature
  • 1/2 cup full-fat sour cream (or heavy cream, or crème fraîche)
  • 1 tablespoon apple cider vinegar can substitute with lemon juice
  • to taste flaky salt for topping

Method
 

Preparation of Pie Dough
  1. Mix the flour, sugar, and kosher salt in a stand mixer with the paddle attachment. Add the cold butter and mix until the pieces look about the size of corn kernels.
  2. Add 3 tablespoons ice water and mix just until the dough begins to clump. Add the fourth tablespoon only if the dough still looks dry.
  3. Press the dough into a disk, wrap it, and chill it for at least 1 hour.
Roll Out and Shape the Crust
  1. On a floured surface, roll the chilled dough into a 14-inch round.
  2. Ease it into a 9-inch pie plate, trim the edge to create about 1 inch of overhang, and crimp the edges.
  3. Chill the crust again for 30 minutes to 1 hour until firm.
Blind Bake the Crust
  1. Preheat the oven to 375°F. Line the crust with parchment paper or foil, then fill it with pie weights or dry beans.
  2. Bake for about 20 minutes until the edges are set and lightly golden, then remove weights and bake for another 10 minutes until very light golden.
  3. Let it cool on a rack, then lower the oven to 350°F.
Prepare the Filling
  1. Whisk together the melted butter, sugar, flour, salt, vanilla, and honey until smooth.
  2. Add eggs one at a time to maintain a smooth filling, then stir in sour cream and apple cider vinegar until well blended.
Bake the Pie
  1. Pour the filling into the baked crust and bake for 45 to 50 minutes until the edges are golden and the center has a slight wobble.
  2. If the crust edge darkens too fast, shield it with foil. Let the pie cool on a rack.
Finish and Serve
  1. Sprinkle flaky salt on top before serving.
  2. Slice the pie once it has cooled enough to hold its shape.

Notes

This pie uses simple pantry ingredients and pairs well with vanilla ice cream or whipped cream. Make ahead for gatherings, as it keeps well.