In a large mixing bowl, combine flour and salt. Cut in butter until it resembles pea-sized crumbs. Stir in sugar, add ice water, mix until dough comes together. Shape into a disk, wrap in plastic, refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C) while the dough chills.

Roll out the dough into a 12-inch circle, transfer to a 9-inch pie pan, trim excess, fold, and crimp the edges.

Line the crust with parchment paper and pie weights, bake for 15 minutes. Remove weights and parchment, bake for another 10 minutes until golden.

Warm honey, cream, and whiskey in a saucepan over low heat until smooth.

In a bowl, whisk eggs and vanilla, pour in the warm honey mixture slowly while whisking.

Pour filling into the cooled crust and sprinkle with sea salt.

Bake for 30-40 minutes until set around edges and slightly jiggly in the center.

Cool for at least 20 minutes before slicing.