Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer to the pan, trimming any excess dough from the edges.

Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes.

Remove the weights and parchment paper, then bake for another 10-15 minutes until the crust is golden brown. Let it cool slightly.

In a separate bowl, whisk together the honey, eggs, heavy cream, vanilla extract, corn starch, and flaky sea salt until smooth.

Pour the honey mixture into the cooled pie crust and bake for 30-35 minutes, or until the filling is set and slightly puffed.

Remove from the oven and let cool completely before garnishing with additional flaky sea salt before serving.