Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter, cubed and frozen
  • 0.5 tsp fine sea salt
  • 4 tbsp ice water
  • 0.5 cup unsalted butter, melted and cooled
  • 0.75 cup wildflower honey
  • 0.25 cup granulated sugar
  • 1 tbsp fine yellow cornmeal
  • 0.5 tsp fine sea salt
  • 1 tsp vanilla bean paste
  • 3 large eggs, room temperature
  • 0.5 cup heavy cream
  • 1 tsp apple cider vinegar
  • 1 tbsp flaky sea salt

Instructions:

  1. Pulse the dry ingredients. Combine 1.25 cups flour and 0.5 tsp salt in a bowl.
  2. Cut in the frozen fat. Work 0.5 cup frozen butter into the flour until it looks like coarse crumbs. Stop when you see pea sized lumps.
  3. Hydrate the dough. Add 4 tbsp ice water one tablespoon at a time. Use only enough water to make the dough hold together when squeezed.
  4. Chill and roll. Form a disk, wrap in plastic, and chill for 1 hour; then roll out and fit into a 9 inch pie plate.
  5. Blind bake the base. Line the crust with parchment and weights, then bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more mins until the bottom looks dry.
  6. Whisk the sugars. In a large bowl, combine 0.75 cup honey, 0.25 cup sugar, 0.5 cup melted butter, 1 tbsp cornmeal, 0.5 tsp salt, and 1 tsp vanilla paste.
  7. Add the liquids. Whisk in 3 room temperature eggs one at a time, followed by 0.5 cup heavy cream and 1 tsp apple cider vinegar. Mix until the color is uniform and pale.
  8. The final bake. Pour the mixture into the warm crust and bake at 350°F (175°C) for 45 to 50 minutes. Bake until the edges are puffed and the center jiggles like gelatin.
  9. Season and cool. Remove from the oven and immediately sprinkle with 1 tbsp flaky sea salt. Cool for at least 4 hours to let the custard set completely.