Mill your flour fresh, making sure to mill a little extra for rolling out the dough later. Place the milled flour in the freezer for 15 minutes to help keep the butter cold during mixing.

Add the chilled flour, salt, and honey to a food processor and pulse a few times to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Pour in the vinegar and pulse again. Add cold water one tablespoon at a time, pulsing after each addition, until the dough starts forming pea-sized clumps. The dough should look crumbly but hold together when squeezed in your hand. If it crumbles apart like sand, add another tablespoon of water and pulse again.

In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture looks like coarse crumbs with small pea-sized pieces of butter. Drizzle in the vinegar and gently mix. Add cold water one tablespoon at a time, mixing with a fork or your hands, until the dough holds together when squeezed. If the dough is too dry and falls apart, add another tablespoon of water as needed.

Once the dough reaches the right consistency, transfer it to a clean countertop. Gather the crumbles together into one ball, pressing gently to form a cohesive dough. Use a knife or dough scraper to divide the dough in half. Pat each half into a round disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.

Once the dough has chilled, place one dough disc on a sheet of floured parchment paper. Lightly flour the top of the dough and roll it out into a circle slightly larger than your pie dish. If the edges crack, gently press them back together.

Holding the parchment paper, carefully flip the dough over onto the pie dish. Slowly peel away the parchment paper and press the dough gently into the bottom and sides of the dish. If any areas are too thin, trim excess dough from thicker areas and press it where needed. Crimp the edges as desired.

For a pre-baked crust, also known as blind baking, preheat your oven to 375°F. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Return the crust to the oven and bake for another 10-15 minutes until golden brown. Let cool before adding your filling.

For a filled pie, follow the baking instructions for your specific pie recipe. Most pies bake between 350°F and 425°F, depending on the filling. If the edges start to brown too quickly, cover them with foil or a pie shield. Bake until the filling is set and the crust is golden brown.