Salty Honey Pie - cooking recipe

Ingredients

FOR THE CRUST
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/4 lb cold unsalted butter, cut into 1/2 inch pieces
4 -5 tablespoons ice water (or more) or 4 -5 tablespoons cider vinegar, mixture (or more)
FOR THE FILLING
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons white cornmeal
1/4 teaspoon salt
3/4 cup honey
3 eggs, beaten
1/2 cup cream
2 teaspoons white vinegar
1 teaspoon vanilla bean paste
1 -2 tablespoon flake sea salt

Preparation

TO MAKE THE CRUST:
Combine 1 cup cold water, 1/8 cup apple cider vinegar, and 1/4 cup ice, mix well. Set aside.
Whisk the dry ingredients together. Using a pastry cutter, blend in the butter, being careful not to overwork during this step. The butter should be in pea-sized chunks - not too big, but not completely incorporated.
Slowly add the ice water and vinegar mixture, one tablespoon at a time, and bring the dough completely together by hand, again being careful not to overwork. you may only need 4 tablespoons of the ice water/vinegar mixture - add another tablespoon if the mixture is still too dry to bring the dough together. Aim to create a marbleized effect, so that the butter is still visible. Wrap in plastic wrap, and chill 1 hour or more before use.
Pre-bake the crust: Roll the dough out to fit a 9-inch pie pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in the fridge for at least 20 minutes.
Line the crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dried beans if you don't have pie weights. Distribute them evenly.
Bake in a 375\u00b0 oven for 20 minutes. Allow to cool slightly before filling with custard.
TO MAKE THE PIE:
Melt butter and combine with the sugar, salt, and cornmeal to make a thick paste.
Add the honey, vanilla paste, and vinegar and mix together.
Mix in the beaten eggs and the cream until all ingredients are well combined.
Pour the filling into the pre-baked pie shell and bake at 350\u00b0 for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.
Once cooled (at least one hour), finish with a sprinkling of flake sea salt.
Slice and serve with whipped cream.