Salty Honey Pie

Salty Honey Pie

My mom can be a bit of a contrarian – especially when it comes to technology. She staunchly believes that it’s out to get her and that the old way is almost always better. Case and point, I can talk about her on my blog because she seldom reads it (since it’s on the computer).

Part of this tie to the past involves getting the Daily Local Newspaper and clipping recipes. She tries them in her weekly menu and if one reminds her of me, I get the clipping. “Here’s a bag of onions and the food section from the Daily Local” is a common phrase from mother to daughter. I’ve believed for a long time that pie is the new cupcake and pie bakeries in NYC and the like are popping up like crazy. One such establishment, Four and Twenty Blackbirds, has a cult following and recently published it’s first cookbook. It’s star pie is called the Salty Honey Pie. To promote their book they were written up all over the place, including Chester County’s Daily Local. Who do you think received the clipping?

It sounded so interesting I had to made it. I swapped in my oil crust (because it’s the easiest-best-thing-ever), used yellow cornmeal instead of white, used vanilla extract instead of paste, and didn’t pre-bake my crust. I also reduced the amount of finishing salt. I used 2 tsp. instead of 2 tbsp. and I still thought it was overkill (you’ll see I call for just 1 tsp. in the final recipe). Easier, more approachable, and still delicious, this pie is unlike anything I’ve ever had. My brother in law asked, “like, what IS this?”. Basically, it’s a custard pie that amps up the salty/sweet combo. I’d make it for your friends that like to try new things – it’s certainly novel and with a big mound of whipped cream, I scraped my plate clean.

Salty Honey Pie

Adapted from 4 and Twenty Blackbirds


1 c. all purpose flour

3/4 tsp. salt

2 1/2 tbsp. cold water

1/4 c. vegetable oil


1/2 c. unsalted butter, melted

3/4 c. sugar

2 tbsp. cornmeal

1/4 tsp. salt

1 tsp. vanilla extract

3/4 c. honey

3 eggs, lightly beaten

1/2 c. heavy cream

2 tsp. white vinegar

1 tsp. sea salt for finishing

1. Preheat oven to 350 degrees. 

2. To make crust, whisk flour and salt in a medium mixing bowl. Combine cold water and oil in a small mixing bowl. Add all at once and stir with a fork until you can form the dough into a ball with your hands.

3. Place dough onto a large square of waxed paper. Top with a second sheet. Roll to a 14 inch diameter.

4. Peel off top paper and place dough, dough side down, into a 9 inch pie plate. Remove second sheet of waxed paper. Press dough into pan and trim/flute edges.

5. For filling, whisk butter, sugar, cornmeal, salt and vanilla until combined. Add honey and whisk again to combine.


6. Beat eggs in a small bowl and add to mixture, whisking to combine.


7. Add cream and vinegar and whisk to combine.

8. Hold a fine mesh sieve over pie crust and pour mixture through sieve into crust. Use a spatula to press the filling through the sieve.




9. Place pie in oven and bake for 50-60 minutes or until golden brown and puffed. The filling should be only slightly wobbly in the center.


10. Let cool about 1 hour and sprinkle with sea salt. May be served warm or refrigerated up to 24 hours. Serve with freshly whipped, sweetened cream.


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