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1
In a medium bowl, combine the flour and salt. Add the butter and toss to coat it in flour.
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2
Rub the butter into the flour until the butter is shingled into the flour, and is the size of a pea on average.
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3
Add the water and mix until it forms a shaggy mass. Form the dough into a disc, wrap tightly in plastic wrap, and let it rest, refrigerated, until completely chilled
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4
Roll the dough out into a circle about 1/4 inch thick, and fold the dough into quarters. Wrap the dough tightly in plastic wrap and rest until chilled (you can repeat this step once more, if desired).
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5
Roll out the dough into a circle about 1/4 inch thick, and gently transfer to a pie pan. Remove excess dough, and crimp the edges as desired. Chill the pie crust until ready to use.
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6
Stem the grapes, wash them, and drain well. Squeeze the grapes to remove the skins. Place the pulp in a medium pot and reserve the skins in a seperate large bowl.
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7
Bring the pulp to a simmer over medium heat. Simmer until the mixture breaks down, about 5 minutes.
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8
Pour the hot pulp into a sieve over the bowl with the reserved skins. Strain to remove the seeds, pushing the pulp through to ensure you get it all.
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9
Let the hot pulp rest on the skins. Meanwhile, combine the sugar, salt, and flour together in a small bowl. Stir the mixture into the grape mixture. Add the lemon juice and butter and stir until the mixture is completely combined.
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10
Pour the filling into the prepared pie crust. Brush the edges of the crust lightly with egg wash, and bake in a 400 degree oven until the crust begins to brown, about 15 minutes.
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11
Lower the temperature to 350 and continue to bake until the crust is golden and the filling is bubbly, about 25-30 minutes more.
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12
In a small bowl, combine the honey and warm water. Brush this mixture over the edges of the crust while the pie is still warm. Let the pie cool before serving.
