In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add vinegar, pulsing until combined. Add ice water, 1 tablespoon (15 grams) at time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
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. Roll excess dough to ¼-inch thickness. Using a 1-inch leaf cutter, cut leaf shapes. Brush edges of crust with egg wash, and adhere leaves around crust. Brush tops of leaves with egg wash. Refrigerate for 15 minutes.
Position oven rack to lowest setting, and preheat oven to 350°F (180°C).
Pour Honey Filling into prepared crust.
Bake until center is set, about 45 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Serve warm, or refrigerate overnight.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/honey-pie/