1. In a large bowl, combine the flour and 1/2 teaspoon of salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together.

2. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F (190°C).

4. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.

5. In a small saucepan, combine the honey and chamomile flowers. Heat over medium, stirring occasionally, until the honey is warm and fragrant, about 5 minutes.

6. Pour the honey mixture into the prepared pie crust. Sprinkle the top with the sea salt flakes.

7. Roll out the remaining dough disc and cut into strips for a lattice top. Arrange the strips in a criss-cross pattern over the filling.

8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

9. Allow the pie to cool completely before slicing and serving.