Salted Honey Pie: A Sweet and Savory Twist on a Classic Dessert!

In a food processor, combine the flour and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, until the dough begins to form.
Turn the dough out onto a floured surface and knead it a few times to bring it together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the crust:

After the dough has chilled, roll it out on a floured surface into a 12-inch circle.
Transfer the dough to a 9-inch pie pan and trim any excess dough. Crimp the edges to your desired style.
Place the pie crust in the freezer for about 10 minutes before baking.
Blind bake the crust:

Preheat your oven to 375°F (190°C).
Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
Remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the crust is golden and fully baked. Let it cool while you prepare the filling.
Make the filling:

In a medium saucepan, combine the honey, heavy cream, and butter over medium heat. Stir occasionally until the butter is melted, and the mixture is smooth.
In a separate bowl, whisk the eggs, flour, vanilla extract, and sea salt until well combined.
Slowly pour the warm honey mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Once fully combined, add the cinnamon (if using) and stir.
Assemble and bake the pie:

Pour the filling into the cooled pie crust.
Bake the pie at 350°F (175°C) for 35-40 minutes, or until the filling is set and slightly puffed. It should still have a slight wobble in the center when shaken.
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
Serve and garnish:

Before serving, sprinkle a pinch of sea salt over the top of the pie for that perfect sweet-salty balance. Slice and enjoy the rich, creamy filling with the perfect touch of salt.
Serving and Storage Tips: