Preheat your oven to 350°F.
In a mixing bowl, combine the flour and salt.
Add the chilled butter and sugar, and mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch pie pan.
Transfer the dough to the pan, trim the edges, and poke holes in the bottom with a fork.
Pre-bake the crust for 15 minutes, then remove from the oven and let it cool slightly.
In a large bowl, whisk together the honey, heavy cream, eggs, vanilla extract, sea salt, and cornstarch until smooth.
Pour the filling into the pre-baked crust.
Bake for 35-40 minutes, or until the filling is set and slightly puffed.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.