Salty Honey Pie

5 from 2 reviews

Recipe adapted from The Four & Twenty Blackbirds Pie Book by Emily Elsen & Melissa Elsen


For the All-Butter Crust

For the filling


For the All- Butter Crust

  1. Measure the flour, salt and sugar into the bowl of a stand mixer.
  2. Use the flat paddle attachment to slowly mix the ingredients together.
  3. Add the cubes of butter and beat on low speed until the mixture resembles crumbly, wet sand.
  4. Measure the water, vinegar and ice into a small measuring jug. The ice is to keep the liquid ingredients very cold and is not to be added to the pastry.
  5. Very slowly pour the liquid ingredients into the flour mixture (but keep the ice out of the mixture), and beat slowly until the mixture comes together into a ball of dough. You may not need all of the liquid (I usually only need about half, but much depends on the type of flour you use).
  6. Shape the dough into a flat disc.
  7. Roll out the dough between two sheets of baking paper, into a large round which will fit your pie dish with some overhang.
  8. Using a rolling pin, transer the pastry to the pie dish, and press the pastry into the pie dish. At this stage, do not remove any excess pastry.
  9. Place the pie dish into the fridge for at least 1 hour.
  10. Remove the pie dish from the fridge and crimp the edges to your liking. Remove any excess pastry.
  11. Place the pie dish into the freezer for at least a few hours, or up to 1 month.

For the Salty Honey Pie

  1. Preheat the oven to 190°C (375°F).
  2. Place a metal baking tray in the middle shelf of the oven.
  3. In a medium bowl, whisk together all of the ingredients for the filling, except for the Maldon sea salt flakes.
  4. Carefully transfer the pie dish to the metal tray in the oven, and bake for 40-50 minutes, or until the filling is set and edges of the pastry are lovely and golden. To test if the filling has set, I give the pie dish a bit of jiggle to see if the filling in centre wobbles at all.
  5. Allow the pie to cool completely on a wire rack.
  6. Sprinkle with Maldon sea salt flakes just before serving.
  7. I think this pie is best served warm or at room temperature. It keeps well on a cake stand covered with a glass lid for a few days.

Kitchen Notes

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.