Salty Honey Pie from Four and Twenty Blackbirds
For the pie crust:
  • 1⅓ cup flour
  • ½ tsp salt
  • ½ cup shortening
  • ¼ cup cold water
For the filling:
  • 1 stick unsalted butter, melted
  • ¾ cup granulated sugar
  • 1 TBSP white cornmeal
  • ½ tsp kosher salt
  • 1 tsp vanilla
  • ¾ cup honey
  • 3 large eggs
  • ½ cup heavy cream
  • 2 tsp white vinegar
  • 1-2 tsp flake sea salt
For the pie crust:
  1. Mix together the flour and salt.
  2. Cut in the shortening and add the water, 1 TBSP at a time.
  3. Keep mixing until the dough is completely moist and holds together.
  4. Roll out the dough to a 12" circle and fill the bottom of a pie pan.
  5. Fold over the excess dough and pinch the edges all the way around.
For the filling:
  1. Preheat the oven to 375 degrees.
  2. In a bowl, mix together the melted buter, sugar, cornmeal, salt, and vanilla.
  3. Stir in the honey and add the eggs one at a time.
  4. Then add the vinegar and cream. Mix completely.
  5. Strain the filling through a fine mesh sieve directly into the pie shell.
  6. Bake for 45-50 minutes, rotating the pie at about 30 minutes through cooking.
  7. The pie is done when the edges are set, the center looks like gelatin (as opposed to liquid when it started), and the surface is a golden brown.
  8. Cool on a wire rack. When completely cooled, top with the sea salt and serve.
Recipe by It's Always Someone's Birthday at