advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

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 or find it at flyingpigsfarm.com.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes one 9-inch pie
Gabrielle's Honey Pie

Source: Martha Stewart Living, November 2010

Ingredients

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

Directions

  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.

Variations

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 Note

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

Reviews (3)

Related Topics