Directions

1. Preheat oven to 350 degrees F. Use the butter wrapper to lightly grease an 8” pie pan and set aside.
2. Combine flour, butter a pinch of salt and a few generous pinches of black pepper in a food processor. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less—just pay attention to the dough). Remove dough from machine, gather together into a ball, and wrap in parchment or plastic wrap. Refrigerate immediately for 30 minutes. (It’s also possible to make this by hand—just use two forks to cut the butter into the flour, salt and pepper, then slowly stream in the water until it comes together. Then proceed as directed.)
3. Once the dough has chilled, roll it out on a floured surface (or between 2 pieces of parchment), into a circle just slightly larger than the circumference of the pie pan. Carefully drape it over the pie pan, then press gently to create the shape of a pie crust, trimming away any excess. Prick all over with a fork, then bake the crust for 25 minutes.
4. While the crust bakes, beat together the softened goat cheese, half-and-half, eggs and one generous pinch each of salt and pepper, until creamy and smooth. Set aside.
5. Arrange half of the berries in the pre-baked shell, then pour the goat cheese mixture over them. Scatter the remainder of the berries on top of the mixture and press gently to sink them into the custard. Top with a grind of black pepper.
6. Bake for 35-40 minutes, until the custard sets and is brown in spots on top.
7. Let cool for at least 15 minutes, then drizzle lightly with honey, slice into wedges and serve.