Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Shortening, cold: 1/4 cup
- Ice water: 4-6 tablespoons
- Honey: 1 cup
- Heavy cream: 1/2 cup
- Large eggs: 3
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine flour, butter, and shortening. Cut the butter and shortening into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 2: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Step 3: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and crimp the edges.
- Step 4: In a medium bowl, whisk together honey, heavy cream, eggs, and vanilla extract until smooth.
- Step 5: Pour the honey mixture into the prepared pie crust.
- Step 6: Bake for 35-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Let cool completely before serving.
Notes
- Store leftover honey pie in the refrigerator for up to 3 days, loosely covered.
- A gentle warm-up in a low oven (around 200°F or 95°C) for 10-15 minutes enhances the honey flavor if you prefer it warm.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich honey flavor.
- For a flakier crust, ensure your butter and shortening are very cold and don't overwork the dough when combining the ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American