Gluten Free Salted Honey Pie

This gluten free salted honey pie is one of those desserts that makes people go quiet after the first bite. It’s sweet, salty, custardy, and absolutely delicious.

The filling is smooth and rich, made with honey and a few other simple pantry ingredients. It sits in a buttery gluten free crust that holds together perfectly.

If you’ve been looking for a gluten free pie that doesn’t taste like it’s missing something, this is the one. It tastes just as good as any traditional pie, if not better.

The flaky sea salt on top is what really makes it special. That little bit of saltiness balances out the sweetness of the honey in the best way.

It’s a great dessert for holidays, dinner parties, or honestly just a regular weekend when you feel like baking something special.

Why You’ll Love This Recipe

It Looks Absolutely Stunning – The golden honey filling topped with flaky salt crystals makes this pie look like it came straight from a bakery.

Silky Custard Texture – Every bite is smooth and creamy with a melt-in-your-mouth filling that rivals any classic custard pie.

Nobody Will Know It Is Gluten Free – The buttery crust is so flaky and tender that even gluten-lovers will be shocked when you tell them.

Ingredients

For the Crust

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Cold Unsalted Butter, cubed
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1/4 tsp Xanthan Gum
• 3 to 4 tbsp Ice Water

For the Filling

• 1 cup Honey
• 1/2 cup Unsalted Butter, melted
• 3 large Eggs
• 1/2 cup Granulated Sugar
• 2 tbsp Cornstarch
• 1 tbsp Apple Cider Vinegar
• 1 tsp Vanilla Extract
• 1 tsp Flaky Sea Salt, plus more for topping
• 1/2 cup Heavy Cream

How to Make

Step 1

Make the crust by pulsing the gluten free flour, cold cubed butter, sugar, salt, and xanthan gum in a food processor until the mixture resembles coarse crumbs. Drizzle in the ice water one tablespoon at a time, pulsing until the dough just comes together. Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.

Step 2

Roll the dough out between two sheets of parchment paper to a 12-inch round. Carefully transfer to a 9-inch pie plate, pressing into the edges. Trim and crimp the edges as desired. Prick the bottom with a fork and refrigerate for 15 minutes. Preheat your oven to 350 F.

Step 3

Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 to 7 minutes until the bottom looks dry and lightly golden. Set aside.

Step 4

Whisk together the honey, melted butter, eggs, sugar, cornstarch, apple cider vinegar, vanilla, and sea salt in a large bowl until smooth and well combined.

Step 5

Stir in the heavy cream until the filling is silky. Pour the filling into the warm par-baked crust.

Step 6

Bake for 40 to 50 minutes until the edges are set but the center still has a gentle wobble, similar to a custard pie. If the crust edges brown too quickly, cover them with foil.

Step 7

Let the pie cool completely at room temperature, then refrigerate for at least 2 hours until fully set. Before serving, sprinkle the top generously with flaky sea salt.

My Tips

Roll the Dough Between Parchment Paper

Gluten free dough is way more delicate than regular pie dough. It cracks and breaks easily, which is why rolling it between two sheets of parchment paper is so important for this recipe.

If the dough starts cracking while you roll it, just let it warm up for a minute or two on the counter. When it’s too cold it gets stiff and cracks, but when it’s too warm it gets sticky and hard to handle.

Once it’s rolled out, peel off the top parchment, flip the dough over the pie plate, and then peel off the second sheet. If it tears a little during the transfer, just press the pieces back together with your fingers. Gluten free dough is very forgiving that way.

Don’t Skip the Blind Bake

The filling for this pie is basically a liquid custard, so if you pour it into a raw crust, the bottom will never fully bake. You’ll end up with a soggy, doughy bottom that ruins the whole pie.

Make sure you use pie weights or dried beans during the first 15 minutes so the crust doesn’t puff up or slide down the sides. After you remove the weights, those extra 5 to 7 minutes are what actually cooks the bottom. Look for it to be dry to the touch and lightly golden before you stop.

Also, pour the filling into the crust while it’s still warm. This helps the filling start setting from the bottom up and gives you a crispier crust in the end.

Mix the Cornstarch in the Right Order

The cornstarch in this filling is what helps the custard set properly once it cools. But if you just dump it in, it can clump up and you’ll have little starchy pockets in your pie.

Whisk the cornstarch into the sugar first before adding any wet ingredients. The sugar granules help break up the cornstarch so it distributes evenly. Then when you add the honey, butter, and eggs, everything comes together smooth with no lumps.

More Tasty Recipes

• Gluten Free Pecan Pie
• Gluten Free Honey Almond Cake
• Gluten Free Honey Graham Crackers
• Gluten Free Salted Caramel Brownies
• Gluten Free Ooey Gooey Butter Cake

FAQ

Why does this pie need apple cider vinegar in the filling?

It might seem odd, but the apple cider vinegar balances out the sweetness of the honey and sugar. Without it, the filling can taste one-note and overly sweet.

Don’t worry – you won’t taste vinegar in the finished pie. It just works quietly in the background to give the filling a rounder, more complex flavor that keeps you going back for another bite.