Combine dry ingredients for crust: In a large bowl, whisk together the flour and salt.
Cut in the butter: Use a pastry blender or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add ice water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
Shape and chill: Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Roll out the dough: On a lightly floured surface, roll out the dough into a 12-inch circle.
Transfer to pie plate: Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp decoratively.
Blind bake: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely.
Combine filling ingredients: In a medium saucepan, combine the heavy cream, honey, granulated sugar, and melted butter.
Heat gently: Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Do not boil!
Temper the eggs: In a separate bowl, whisk together the egg and egg yolks. Gradually whisk in a small amount of the hot cream mixture to temper the eggs.
Combine everything: Pour the tempered egg mixture into the saucepan with the remaining cream mixture. Stir in the vanilla extract and salt.
Cook until thickened: Cook over low heat, stirring constantly, until the filling thickens slightly and coats the back of a spoon (5-7 minutes). Be careful not to overcook.
Pour in the filling: Pour the honey filling into the cooled, blind-baked pie crust.
Bake: Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the filling is set around the edges but slightly jiggly in the center.
Cool completely: Let the pie cool completely on a wire rack before slicing and serving.
Salt Sprinkle: Before serving, sprinkle with a pinch of flaky sea salt.
