Honey Pie


Preparation info

  • Difficulty


  • Makes


    26 cm pie

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

A tribute to the perfect honey and butter pie from Four & Twenty Blackbirds in Williamsburg.



  • 125 g ( oz/½ cup) cold unsalted butter, diced
  • 235 g ( oz) plain (all-purpose) flour
  • 25 g (1 oz) icing (confectioners’) sugar
  • ½ teaspoon fine salt
  • 55 ml ( fl oz) cold water
  • 1 teaspoon cider vinegar
  • 1 egg, beaten


  • tablespoons fine polenta (cornmeal)
  • teaspoons cider vinegar
  • 1 teaspoon natural vanilla extract
  • 6 eggs
  • 125 ml (4 fl oz/½ cup) thin (pouring) cream
  • 1 pinch salt
  • 80 g ( oz) unsalted butter
  • 300 g (10½ oz) light brown sugar (or 280 g/10 oz caster (superfine) sugar + 3 teaspoons molasses)
  • 80 ml ( fl oz/ cup) sugar syrup
  • 100 g ( oz) acacia or other light honey
  • teaspoons fine sea salt


The Pastry

Using a food processor, cut the butter into the flour, icing sugar and salt, then incorporate the water and vinegar by hand just until you have a smooth dough. Roll into a ball, wrap it in plastic wrap and refrigerate for 1 hour.

Shaping and Blind Baking

Preheat the oven to 180°C (350°F/Gas 4). If the pastry dough is too hard when it comes out of the refrigerator, let it soften. Butter and flour a 26 cm (10½ inch) pie dish. On a floured surface, roll out the dough into a round large enough to hang over the edge of the dish by about 3 cm ( inches). Place the round of dough in the dish, then roll the overhang onto itself and pinch with your fingers to shape the edge. Prick the pastry base with a fork, cover with baking paper and dried beans and bake for 15 minutes. Remove the paper and beans and brush the base with the beaten egg. Return to the oven for 2 minutes until dry and light golden, lowering the temperature to 170°C (325°F/Gas 3).

The Filling

Combine the polenta, vinegar, vanilla, eggs, cream and salt. In a pan, bring the butter, sugar, sugar syrup and honey to the boil. Lower the heat and stir in the egg mixture, mixing with a spatula for about 5 minutes until you have a smooth cream. Do not boil.

Assembly and Cooking

Preheat the oven to 180°C (350°F/Gas 4). Pour the filling into the precooked pie shell. Bake for about 40 minutes until the filling is set, but still a little wobbly. Allow to cool and sprinkle with the fine sea salt.