In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add 3 tablespoons (45 grams) ice water and lime zest and juice, pulsing until dough just comes together. Refrigerate for 30 minutes.
Preheat oven to 350°F (180°C).
On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick the bottom and sides of dough with a fork. Refrigerate for at least 30 minutes.
Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, 10 to 15 minutes more. Let cool for 10 minutes. Pour Vanilla Custard into warm crust. Place pie in a roasting pan. Fill roasting pan with enough water to come halfway up sides of pie plate. (This is to prevent custard from curdling.)
Bake for 30 minutes. Arrange Poached Pears in a spiral pattern on top of Vanilla Custard. Bake 30 minutes more, covering with foil during last 15 minutes of baking to prevent excess browning.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pear-honey-lime-pie/