Preheat the oven to 350°F.

In a mixing bowl, combine the flour and salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sugar.

Add the egg yolk and ice water, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trimming any excess. Prick the bottom with a fork and chill for another 15 minutes.

Bake the crust for 20 minutes or until lightly golden. Remove from the oven and let 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 cooled pie crust.

Bake the pie for 30-35 minutes, or until the filling is set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours before serving.