In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt (this can also be made in a bowl with a pastry blender or in a food processor).

Add the cubed butter and mix on medium speed until the butter is broken up into little pieces roughly the size of corn kernels.

Add 3 tablespoons of ice water and mix on low speed until the dough begins to come together. If it appears dry, add the final tablespoon of ice water.

Stop the mixer and use your hands to gather the dough and shape it into a disk.

Wrap the dough in plastic and refrigerate for at least 1 hour.

On a lightly floured surface, roll the dough into a 14-inch round.

Ease the dough into the dish and trim the dough hanging over the edge, leaving about an inch of dough hanging over.

Crimp the rim of crust and return the pie dough to the refrigerator for 30 minutes to 1 hour, until firm.

Preheat the oven to 375ºF.

Bake the dough until it starts to set around the edges and turns a light golden brown, about 20 minutes.

Remove the parchment/foil and weights, and continue to bake until the crust is very light golden brown, about 10 minutes longer. If it puffs up during baking at this point, gently press it down by poking it with a fork a few times and using a spatula to tap it down. Do not bake the pie shell until dark brown.

Remove the pie shell from the oven to a wire rack. Reduce the heat of the oven to 350ºF.

In a medium bowl, whisk together the melted butter, sugar, flour, salt, vanilla, and honey.

Whisk in the eggs one at a time, then mix in the sour cream and vinegar. Scrape the filling into the pre-baked pie shell.

Bake for 45 to 50 minutes until the edges are golden brown and the center is almost set.

It should still jiggle, but not be watery. (If the edges of the crust get too dark during baking, use one of the techniques listed in the notes section to help with that).

Let the pie cool on a wire rack.

Sprinkle with flaky sea salt before serving.