When I visited New York earlier this year I made a big, no huge, list of places I wanted to eat. You know, important things first. One of the spots on my extensive foodie inventory was Four and Twenty Blackbirds pie shop in Brooklyn so I could try their famous salty honey pie. I’ve always wanted to visit a pie shop after falling in love with the Pie Hole in Pushing Daisies, so I was beyond thrilled to find this little beauty. Doubly so when I discovered it was across the road from The Morbid Anatomy Museum, one of the big stops of our trip.
While indulging in copious amounts of pie I also managed to pick up a copy of the Four and Twenty cookbook
This pie, ahh man, it’s a sweet tooth’s dream come true. Deliciously sweet custard topped with a sprinkle of crunchy salt, it’s just perfect. Irresistible almost!
I’ve made this pie twice now, the first time I was feeling a little lazy and used shop bought pastry. Boo hiss. It was a total failure, if you do decide to make this pie I implore you to make your own crust. You won’t be sorry!
Salty Honey Pie
- Total Time: 0 hours
- Yield: 8 slices 1x
Description
This salty honey pie from Four and Twenty Blackbirds has a deliciously sweet custard topped with a sprinkle of crunchy salt, it’s just perfect. Irresistible almost!
Ingredients
For the crust:
- 120g unsalted butter, cubed
- 360g plain flour
- 2tsp caster sugar
- 80ml buttermilk
- 1/2tsp salt
For the filling:
- 120g unsalted butter
- 100g caster sugar
- 1tbsp polenta
- 2tsp vanilla extract
- 250g honey
- 3 large, free range eggs
- 120ml double cream
- 2tsp apple cider vinegar
- 1 – 2tsp flaked salt
Instructions
- First of all make the crust. Put the flour, butter, sugar, and salt in a large mixing bowl blend together with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and stir until the mixture forms a ball. (If the mixture is too crumbly, add cold water as needed to bring it together.) Wrap the dough in plastic wrap and place in the fridge for at least an hour.
- Unwrap the dough and place it on a lightly floured surface. With a rolling pin, roll out the dough until it’s around 11″ round, big enough to overlap your pie dish. Transfer the dough to a 9″ pie dish, fold any overlap under itself and crimp the edges*. Cover with plastic wrap and pop in the fridge while you prepare the filling.
- Heat the oven to 175°C. Melt the butter in a small saucepan over medium-low heat. Combine the melted butter, sugar, polenta and vanilla extract in a medium bowl. Whisk in the honey, then beat in the eggs one at a time. Add the cream and vinegar and whisk to combine.
- Pour the filling into the chilled pie crust and bake until the top and edge of the pie are golden brown and the centre of the pie is jiggly but no longer liquid, 45 to 55 minutes. Allow to set for a few hours and serve at room temperature sprinkled with flaked salt.
- Prep Time: 20 minutes plus chilling
- Cook Time: 45 minutes
- Category: Pies and Tarts
- Cuisine: Baking
Keywords: Four and Twenty Black Birds, Brooklyn, Pie, Salty Honey Pie, New York
Looks lovely! I can feel my teeth tingling at it already 🙂
It's a total tooth tingler ;)Katie xoxo
salivating over the thought….mmmmm…..would love to have a make ….summer holiday project…making day x
Let me know if you decide to make it. I'd love to see.Katie xoxo
Sounds and looks yummy!
Thank you :)Katie xoxo
I would like to know where I can gat a knife like that. looks amazing.
Scour vintage stores, the knife in the photo was actually only 50p!Good luck hunting :)Katie xoxo