Salted Honey Pie in Your Pressure Cooker
This salted honey pie delivers luscious, sweet filling wrapped in a flaky crust, all made faster with steam-perfect pressure cooking.
Equipment
- 1 Mixing bowl Large
- 1 Pastry blender
- 1 Rolling pin
- 1 9-inch pie pan
- 1 Pressure cooker
Ingredients
Crust
- 1 ¼ cups flour 175g, for crust
- 2 teaspoons sugar for crust
- ¼ teaspoon salt for crust
- 4 ounces unsalted butter cubed and chilled for crust
- 3-4 tablespoons ice water to form dough
Filling
- 4 ounces unsalted butter melted, for filling
- ⅓ cup sugar 45g
- 1 tablespoon flour or 2 teaspoons cornstarch for thickening
- ¾ teaspoon kosher or sea salt plus extra flaky salt for finishing
- 1 teaspoon vanilla extract
- ¾ cup honey 240g
- 3 large eggs room temp
- ½ cup sour cream or heavy cream or crème fraîche
- 1 tablespoon apple cider vinegar
- flaky sea salt to finish the pie
Instructions
Instructions
- Mix flour, sugar, and salt in a bowl.
- Cut in chilled butter until coarse crumbs form.
- Add ice water one tablespoon at a time and mix gently.
- Form dough into a disk, wrap, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Roll and fit dough into 9-inch pie pan.
- Freeze crust 15 mins. Blind bake 15 mins with weights, then 5 mins without. Let cool.
- Whisk melted butter, sugar, flour or cornstarch, salt, and vanilla.
- Whisk in eggs one at a time, then stir in honey, sour cream, and vinegar.
- Pour filling into par-baked crust.
- Place pie on trivet in pressure cooker with 1 cup broth depth.
- Seal lid and cook for 20 minutes once pressure builds.
- Let pressure release naturally.
- Cool pie fully on wire rack.
- Sprinkle flaky sea salt before serving.
Notes
To make this gluten-free, use GF pretzels for crust and cornstarch in place of flour in the filling. Dough can be made ahead and refrigerated/frozen. Store baked pie at room temp or fridge for up to 5 days.