Salted Honey Lavender Pies
Flaky mini pies filled with a delicate honey-lavender custard, finished with a hint of sea salt.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Crust
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold and cubed
- 0.25 cup granulated sugar
- 6-8 tbsp ice water
Filling
- 0.75 cup honey floral or wildflower
- 2 tbsp dried culinary lavender buds
- 1 tsp lemon zest
- 0.25 tsp sea salt
- 2 eggs beaten
- 0.5 cup heavy cream
Instructions
- In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add sugar and gradually mix in ice water until dough forms. Divide into two discs, wrap in plastic, and refrigerate 1 hour.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll one disc of dough to 1/4-inch thickness. Cut into desired pie shapes and place on prepared baking sheet.
- Warm honey and lavender in a small saucepan for 3–5 minutes. Strain out lavender buds. Stir in lemon zest, sea salt, beaten eggs, and heavy cream.
- Pour filling into prepared crusts, leaving a slight border. Top with another layer of dough for hand pies or leave open for tart-style pies. Brush edges with egg wash if topping with dough.
- Bake 20–25 minutes until crust is golden and filling is set.
- Cool completely on wire rack. Drizzle with honey, sprinkle with lavender buds and a light pinch of sea salt.
Notes
These pies can be made mini or standard-sized and stored in an airtight container for up to 3 days.