ph: joshu Kristal
It's been raining in New York and there's nothing like foul weather to inspire a girl to bake pie. But not just any pie; something melt-in-your-mouth yummy. Like the pies at Four & Twenty Blackbirds. I haven't been able to stop thinking about their delicious Salty Honey Pie. Here's the original recipe by owners Melissa and Emily Elsen via South Brooklyn Post.
Salty Honey Pie
9" pre-baked pie shell (recipe below)
1/2 cup butter melted
3/4 cup white sugar
2 tbsp white cornmeal
1/4 tsp salt
3/4 cup honey
1/2 cup cream
2 tsp white vinegar
1 tsp vanilla paste
1 or 2 tbsp flake sea salt for finishing (Maldon is a good choice)
- Preheat oven to 350º F.
- Melt butter and combine with sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.
- Pour the filling into a pre-baked pie shell and bake at 350º F for 45-60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.
Four & Twenty Blackbirds Pie Crust
(recipe makes one double crusted, 9-inch pie)
2 1/2 cups all-purpose unbleached flour
1 tsp salt
1 tbsp sugar
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
8-10 tbsps of ice water with cider vinegar, or more as needed (combine 1 cup cold water, 1/8 cup cider vinegar and ice).
- Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated.
- Slowly add the ice water and vinegar mixture and bring dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.
- Divide into 2 discs, wrap in plastic and chill for 1 hour or more before use.
- To pre-bake a crust for a custard pie: Roll one disc of crust out to fit a 9-inch pan, about 1/4 -inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes.
- Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about 1 cup of dry beans if you don't have pie weights. Distribute them evenly.
- Bake in a 375º oven for 20 minutes. Allow to cool slightly before filling with custard.