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Salted Rose and Honey Pie


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Rate this recipe 4.3/5 (8 Votes)
Salted Rose and Honey Pie 1 Picture


  • Rose Crust:
  • 2 and 1/4 cups flour
  • 2 tablespoons sugar
  • 1 cup butter, cold and hard
  • 1 tablespoon rose water
  • 4-7 tablespoons ice water
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 egg (for glaze)
  • 1 teaspoon water (for glaze)
  • Salted Rose & Honey Filling:
  • 3/4 cup sugar
  • 3 tablespoons corn meal
  • 1/2 cup butter, melted
  • 2 teaspoons rose water
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 3/4 cup honey
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup cream
  • Salt For Sprinkling
  • 2-3 teaspoons pink Himalayan sea salt, depending on how salty you like it


Servings 1
Adapted from


Step 1

First make the pie crust. Mix together the dry ingredients in a large bowl. You have two options when adding the butter. 1) You could cut the butter into pea-sized pieces over the bowl. But this method usually means holding the butter in your hand which will warm it up, thus making less cold-induced flakiness. Or 2) You could cut the stick into general 2-inch cubes on a cutting board, add the butter cubes to the bowl and toss them to coat in the dry ingredients (this helps protect them from the warm air) and use this dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized. This method is better because it keeps the butter colder longer. Add the rosewater, then begin adding the tablespoons of ice water while stirring gently. Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water.

Roll it out into a 1 cm thick circle onto a well-greased and well-floured surface. Place it in the pie pan, trim excess crust, and cut out designs with a cookie cutter to place around the edge of the crust (optional). Secure the decorations by putting a spot (about 1/4 teaspoon) of melted butter on the back of the decorative dough piece and pressing down gently when placing it on the crust's edge. Cover and place the crust shell in the refrigerator until use.

Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside. Combine the butter, sugar, salt, and cornmeal until well blended. Add the rose water, honey, vanilla, and vinegar and mix until combined, then fold in the egg mixture until incorporated.

In a small bowl, whisk together the egg and water until blended, then brush the pie crust edges with the egg mixture. Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly wiggly. Remove the pie from the oven and allow to sit at room temperature for 2 hours. Sprinkle the 2-3 teaspoons of salt over the pie and serve immediately. Note that this is not a firm and very eggy custard, and the filling will be very soft.


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