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Gabrielle's Honey Pie


For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes one 9-inch pie

Source: Martha Stewart Living, November 2010


For the Crust

  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 tablespoon sugar
  • Coarse salt
  • 4 tablespoons unsalted butter, cut into small pieces and frozen
  • 3/4 cup cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
  • 1/4 to 1/2 cup ice water

For the Filling

  • 3/4 cup plus 2 tablespoons honey (preferably organic wildflower)
  • 3 tablespoons unsalted butter
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • Coarse salt


  1. Make the crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

  2. Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)

  3. Meanwhile, make the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.

  4. Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.

  5. Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.

  6. Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.

  7. Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.


The TV version used 1 cup honey for the filling and a pinch of nutmeg. The filling wasn't chilled before baking, the crust wasn't blind-baked before adding the filling, and the pie was baked for 1 hour.

Cook's Notes

Make ahead: Dough can be refrigerated for up to 3 days or frozen for up to 1 month. Thaw before using.

Reviews Add a comment

  • ceerock
    5 DEC, 2011
    this was absolutely revolting. spit it out and threw it out. i don't know if it's because i used cheap honey or what but it was truly disgusting.
  • mattafer
    15 NOV, 2010
    can you use something in place of leaf lard?
  • souvenir_kattunge
    18 DEC, 2007
    This pie makes me think of the French Canadian "tart au sucre".