To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.

Preheat the oven to 350°F. Grease a 9-inch pie pan with butter.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 5 minutes.

To make the topping: In a small dish, add water and honey. Microwave for about 10 seconds to melt honey and stir to combine completely. Set aside.

To make the filling: In a small saucepan, add the dark brown sugar, butter, honey, and sea salt. Put over medium heat and stir to combine completely. Continue to stir occasionally until the mixture comes to a boil, remove from the heat.

Add in the cinnamon and pecans and stir to combine completely.

In a separate bowl, crack the eggs and beat them. Slowly add the eggs into the pecan mixture and stir to combine completely. Transfer the filling to the pie crust.

Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set.

Store in a cool dry place for up to 3 days.