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Perfect Honey Vanilla Custard Pie Recipe with Easy Flaky Butter Crust

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A silky honey vanilla custard pie with a perfectly flaky butter crust, combining simple ingredients for a comforting yet elegant dessert.

Ingredients

  • All-purpose flour – 1 1/4 cups (150 g), sifted
  • Unsalted butter – 1/2 cup (115 g), cold and cut into small cubes
  • Granulated sugar – 1 tablespoon (for crust)
  • Salt – 1/4 teaspoon (for crust)
  • Ice water – 3 to 4 tablespoons
  • Whole milk – 1 cup (240 ml), full fat
  • Heavy cream – 1/2 cup (120 ml)
  • Honey – 1/3 cup (113 g), preferably raw or local
  • Vanilla bean – 1 whole bean, split and scraped (or 1 1/2 teaspoons pure vanilla extract)
  • Large eggs – 3, room temperature
  • Egg yolk – 1
  • Granulated sugar – 2 tablespoons (for custard)
  • Salt – a pinch (for custard)

Instructions

  1. Make the Flaky Butter Crust: In a large bowl, combine sifted flour, sugar, and salt. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Add ice water one tablespoon at a time, mixing gently until dough starts to come together but is not wet or sticky. Stop when dough holds when pressed.
  3. Turn dough onto a floured surface, knead gently a few times, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes up to 2 hours.
  4. Prepare the Honey Vanilla Custard: Preheat oven to 350°F (175°C). Warm milk and heavy cream with scraped vanilla bean seeds and pod over medium heat until just simmering. Remove from heat and steep for 10 minutes.
  5. Whisk eggs, egg yolk, sugar, honey, and salt in a medium bowl until smooth and pale.
  6. Slowly strain warm milk mixture into egg mixture through a fine mesh sieve, whisking constantly to temper eggs. Discard vanilla pod.
  7. Roll out chilled dough on floured surface to about 12 inches (30 cm) diameter. Transfer to pie dish, trim excess, crimp edges, and chill for 15 minutes.
  8. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5-7 minutes until crust starts to turn golden.
  9. Pour custard into partially baked crust. Bake for 30-35 minutes until custard is just set with slight wobble in center.
  10. Remove from oven and cool on wire rack for at least 2 hours before serving to allow custard to firm up.

Notes

Keep butter cold for flaky crust. Temper eggs slowly to avoid scrambling. Blind bake crust to prevent sogginess. Custard should have slight wobble when done; it firms as it cools. Use fine mesh sieve for silky custard. Chill pie for at least 2 hours before serving.

Nutrition

Keywords: honey custard pie, vanilla custard pie, flaky butter crust, homemade pie, easy custard pie, honey dessert, vanilla bean pie

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