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RECIPE: BROWN BUTTER SALTED HONEY PIESource: Kinfolk Magazine
Ingredients
For the crust
1/2 cup (115 grams) very cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (120 milliliters) ice water
1 1/2 teaspoons (8 grams) white sugar
1 1/4 cups (160 grams) all-purpose flour, plus more for dusting
1/2 teaspoon (3 grams) salt
1 egg beaten with a splash of water for egg wash
For the crust
1/2 cup (115 grams) very cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (120 milliliters) ice water
1 1/2 teaspoons (8 grams) white sugar
1 1/4 cups (160 grams) all-purpose flour, plus more for dusting
1/2 teaspoon (3 grams) salt
1 egg beaten with a splash of water for egg wash
For the filling
3/4 cup (1 1/2 sticks / 170 grams) unsalted butter
3/4 cup (255 grams) honey (lavender or orange blossom are ideal)
1 cup (200 grams) granulated sugar
2 tablespoons (15 grams) all-purpose flour
3/4 teaspoon (4 grams) salt
1 tablespoon (15 milliliters) lemon juice
5 large eggs
2 teaspoons (10 grams) pure vanilla extract or vanilla paste
1 cup (235 milliliters) heavy cream
Flaky sea salt for topping
3/4 cup (1 1/2 sticks / 170 grams) unsalted butter
3/4 cup (255 grams) honey (lavender or orange blossom are ideal)
1 cup (200 grams) granulated sugar
2 tablespoons (15 grams) all-purpose flour
3/4 teaspoon (4 grams) salt
1 tablespoon (15 milliliters) lemon juice
5 large eggs
2 teaspoons (10 grams) pure vanilla extract or vanilla paste
1 cup (235 milliliters) heavy cream
Flaky sea salt for topping
Method
For the crust: In a large bowl, whisk together the flour, sugar and salt. Sprinkle the cubed butter into the flour mixture, and using your hands or pastry blender, begin working the butter into the flour. Once the butter is a little bigger than pea-size pebbles, start drizzling in half of the water and incorporating it into the flour mixture with your hands or a spatula. Drizzle in more water 1 tablespoon at a time until the dough comes together. Gently knead the dough on a lightly floured work surface and shape into a disk. Wrap the disk in plastic wrap and place in the refrigerator for at least 1 hour. When ready, roll the crust to 1/8-inch thickness and transfer to 10-inch pie pan and crimp. Cover with plastic wrap and let the piecrust chill in the refrigerator for at least 1 more hour. Just before filling, brush the entire crust with the egg wash.
For the crust: In a large bowl, whisk together the flour, sugar and salt. Sprinkle the cubed butter into the flour mixture, and using your hands or pastry blender, begin working the butter into the flour. Once the butter is a little bigger than pea-size pebbles, start drizzling in half of the water and incorporating it into the flour mixture with your hands or a spatula. Drizzle in more water 1 tablespoon at a time until the dough comes together. Gently knead the dough on a lightly floured work surface and shape into a disk. Wrap the disk in plastic wrap and place in the refrigerator for at least 1 hour. When ready, roll the crust to 1/8-inch thickness and transfer to 10-inch pie pan and crimp. Cover with plastic wrap and let the piecrust chill in the refrigerator for at least 1 more hour. Just before filling, brush the entire crust with the egg wash.
For the filling: Preheat the oven to 350°F (177°C). Melt the butter in a saucepan over medium heat. The butter will start to simmer and foam. As the foam subsides, stir the butter constantly and watch for it to turn golden and then brown, about 10 minutes. Once it turns brown, quickly remove from heat, add the honey and stir until it dissolves. Let the mixture cool slightly, about 10 minutes.
Whisk together the sugar, flour and salt in a medium-size bowl. Stir in the brown butter, vanilla paste and lemon juice, and whisk until thoroughly combined. Add the eggs, one at a time, whisking after each addition. Whisk in the heavy cream.
Pour the filling into the chilled piecrust. Bake the pie on the center rack in the oven for 60 to 75 minutes, rotating the pie halfway through baking. The pie is done when it turns deep golden brown on top. It should be puffed up and set around the edges but should still slightly jiggle in the center. Let rest at room temperature for at least 4 hours. Sprinkle with flaky sea salt.
