Place the sticks of unsalted butter in the freezer for 30 minutes. Once chilled and frozen, grate the butter using a standing cheese grater onto a shallow bowl. Place the grated butter back into the freezer for a minimum of 15 additional minutes.

Place the flour and salt in a 6 cup food processor and pulse a few times on high speed to combine.

Add the frozen grated butter and process on high or pulse setting for about 10-15 seconds until mixed in. The mixture should have small pea sized pieces of butter and dry texture.

Add the honey and 5 tablespoons of ice water *to start* and pulse until little balls form.

Pinch some dough pieces together with your fingers, if it sticks together, you’re ready to roll together and chill.

If it doesn’t stick together add additional ice water, 1 tablespoon at a time and pulsing in between. Be careful not to over mix or add too much water.

When the dough starts to show large balls of crumbles in the processor, the dough is ready!

Empty the food processor contents onto a silicone rolling mat, and gather it all into a solid ball. Quickly using your hands mold the dough into a large ball, pressing it together and turning it each time you press about 10 times. Divide the dough ball in half (approximately 11 oz each piece) and flatten into 2 large one inch high disks.

Cover each disk tightly with plastic wrap and refrigerate for at least 1 hour.

Allow chilled dough to rest at room temperature for about 15 minutes before rolling out to use in a pie.