Put the flour, ½ cup (1 stick) of the butter, 2 teaspoons of the sugar, and ½ teaspoon of the salt in a medium bowl; blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add the buttermilk and stir until the mixture forms a ball. (If the mixture is too crumbly, add cold water as needed to bring it together.)

Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.

Unwrap the dough and place it on a lightly floured surface.

With a rolling pin, roll out the dough until it’s approximately 11 inches in diameter.

Transfer the dough to a 9-inch pie plate; trim any dough that hangs over the edges of the plate and discard the scraps.

Cover with plastic wrap and refrigerate while you prepare the filling.

Heat the oven to 375°F.

Melt the remaining ½ cup (1 stick) butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave).

Combine the melted butter, the remaining ½ cup sugar, the cornmeal, the vanilla bean seeds, and ½ teaspoon of the salt in a medium bowl.

Whisk in the honey, then beat in the eggs one at a time.

Add the cream and vinegar and whisk to combine.

Pour the honey mixture into the pie crust and bake until the top and edge of the pie are golden brown and the center of the pie is jiggly but no longer liquid, 45 to 55 minutes.

Serve warm or at room temperature, sprinkled with the sea salt.