Crispy Burnt Honey Pie with Flaky Oat Crust
Crispy Burnt Honey Pie with Flaky Oat Crust is the perfect blend of sweet and bitter, with a flaky crust that melts in your mouth. After making this pie dozens of times, I’ve discovered the trick to getting that perfect burnt honey topping. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Quick Chicken Avocado Wrap Recipe for Easy Lunch or Dinner and Easy Rhubarb Crisp Recipe with Oat Topping.
Why This Crispy Burnt Honey Pie with Flaky Oat Crust Is Pure Comfort
- Crispy, flaky oat crust that melts in your mouth
- Perfect balance of sweet and bitter honey topping
- Easy to make and better than store-bought pie
What You'll Need for Crispy Burnt Honey Pie with Flaky Oat Crust
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2-3 tablespoons ice water
- 1 cup honey
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- Optional: Whipped cream
- Optional: Ice cream
- Optional: Fresh berries
📝 Ingredient Notes
- all-purpose flour: You can also use a gluten-free flour blend.
- old-fashioned oats: For a gluten-free option, use certified gluten-free oats.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes dough preparation quick and easy → See on Amazon
- Parchment Paper — Prevents the pie crust from sticking → See on Amazon
How to Make Crispy Burnt Honey Pie with Flaky Oat Crust
- Prepare the dough: In a food processor, combine flour, oats, salt, and cold cubed butter. Pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough comes together.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, pressing it gently into the sides and bottom.
- Prepare the honey filling: In a small saucepan, combine honey, heavy cream, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
- Bake the pie: Pour the honey filling into the prepared pie crust. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Allow the pie to cool for at least 10 minutes before slicing and serving. Top with whipped cream, ice cream, or fresh berries if desired.
Cook's Tips for Perfect Crispy Burnt Honey Pie with Flaky Oat Crust
- Pro Tip: For a gluten-free option, use a gluten-free flour blend and certified gluten-free oats.
- Common mistake and fix: If the pie crust becomes too soft while rolling, refrigerate it for 10-15 minutes before continuing.
- Pro Tip: To prevent the pie crust from shrinking, dock it with a fork before adding the filling.
Storing & Reheating Crispy Burnt Honey Pie with Flaky Oat Crust
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pie in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The pie dough can be made up to 2 days in advance and refrigerated until ready to use.
Freezing Crispy Burnt Honey Pie with Flaky Oat Crust
Freeze the unbaked pie for up to 2 months. Thaw overnight in the refrigerator before baking.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a deeper flavor, use a combination of honey varieties.
- Best substitution: Substitute the heavy cream with full-fat coconut milk for a dairy-free option.
- Make-ahead: The pie can be made up to 1 day in advance and stored in the refrigerator.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the pie crust becomes too soggy, brush it with a beaten egg before adding the filling.
Want to level up this recipe?
Pizza Stone — Ensures even baking and a crispy crust → Check price on Amazon
Crispy Burnt Honey Pie with Flaky Oat Crust
Ingredients
Main Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2-3 tablespoons ice water
- 1 cup honey
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
Optional Toppings
- Whipped cream
- Ice cream
- Fresh berries
Instructions
- Prepare the dough: In a food processor, combine flour, oats, salt, and cold cubed butter. Pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough comes together.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, pressing it gently into the sides and bottom.
- Prepare the honey filling: In a small saucepan, combine honey, heavy cream, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
- Bake the pie: Pour the honey filling into the prepared pie crust. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Allow the pie to cool for at least 10 minutes before slicing and serving. Top with whipped cream, ice cream, or fresh berries if desired.
Notes
- Chef tip: For a deeper flavor, use a combination of honey varieties.
- Best substitution: Substitute the heavy cream with full-fat coconut milk for a dairy-free option.
- Make-ahead: The pie can be made up to 1 day in advance and stored in the refrigerator.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the pie crust becomes too soggy, brush it with a beaten egg before adding the filling.
Storage
- Fridge: Store leftover pie in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the unbaked pie for up to 2 months. Thaw overnight in the refrigerator before baking.
- Oven reheat: Reheat slices in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat slices in the microwave for 20-30 seconds.
- Make ahead: The pie dough can be made up to 2 days in advance and refrigerated until ready to use.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 13g
- Carbs: 55g
- Fiber: 1g
- Sugar: 45g
- Sodium: 150mg
- Cholesterol: 35mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Burnt Honey Pie with Flaky Oat Crust FAQs
Yes, the pie crust can be made up to 2 days in advance and refrigerated until ready to use.
Overworking the dough or using too much flour can make the pie crust tough. Be sure to handle the dough gently and use just enough flour to prevent sticking.
Yes, the unbaked pie can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking.
No, the air fryer is not suitable for baking this pie. The oven provides the even heat and high temperature required for a crispy crust and bubbly filling.
Store leftover pie in an airtight container in the refrigerator for up to 5 days.
A Warm Final Note
I can’t wait for you to try Crispy Burnt Honey Pie with Flaky Oat Crust and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
