Salted Honey Pie

For the crust:
Place flour, sugar and salt into your food processor bowl. Pulse for 1 to 2 seconds to combine. Add the cold butter and shortening while pulsing in one-second intervals. Pulse it 8 to 10 times until it forms a sandy texture. Make sure not to over pulse. Add water 1 tablespoon at a time while pulsing the dough on and off to incorporate the water. The goal is to have the dough wet enough that it will stick together when pinched, but not too much water that it will be sticky. Pulse the food processor until the dough just comes together.

Turn dough onto a piece of plastic wrap, wrap disc up tightly and refrigerate for at least 30 minutes. When it’s nice and chilled, unwrap dough on a lightly floured work surface and roll dough to desired thickness (make sure it’s big enough to fit your pie plate). Transfer the dough circle to the pie plate and use a paring knife to trim off excess crust.

Crust must be partially baked for this pie recipe, so butter the shiny side of a piece of foil, place the shiny side down on top of the crust and top the foil with beans or rice. Bake crust at 400 F for 25 minutes. Then remove rice/beans and foil and bake crust for another 6 minutes. Set aside to cool.

To make pie:

In a medium bowl combine melted butter, sugar, salt and cornmeal. Then add the honey, vanilla and vinegar and mix together. Whisk in the eggs one at a time, then add the cream and whisk to combine everything.

Pour the filling into the pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Let pie cool to room temperature and sprinkle the entire pie with sea salt.

Pie crust from Dorie Greenspan. Pie adapted from Four & Twenty Blackbirds.