Step 1: Prepare the Crust: In a large mixing bowl, combine flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Step 2: Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Gently press the dough into the pie dish, trim the edges, and crimp them for a decorative finish. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove the weights, and bake for an additional 5 minutes. Let cool. Step 3: Prepare the Filling: In a saucepan over medium heat, melt the butter and honey, stirring frequently until smooth. Remove from heat and whisk in the sugar, cream, vinegar, and vanilla extract. Allow the mixture to cool slightly before whisking in the eggs, one at a time, until fully combined. Step 4: Assemble the Pie: Pour the filling into the pre-baked pie crust, spreading it evenly. Sprinkle a small amount of sea salt over the top for added flavor. Step 5: Bake the Pie: Reduce the oven temperature to 350°F (175°C). Bake the pie for 40-45 minutes, or until the filling is set but still slightly jiggly in the center. Step 6: Cool and Serve: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours. Garnish with a light sprinkle of sea salt before slicing and serving.