I've never used honey in this kind of recipe but I think only using 1/4 cup honey would make you pucker up.

Nancedar - if you get your countertop marble or granite honed, it won't be shiny. French, Italian, Greek and other european kitchens have been using honed marble countertops for centuries. As to etching, that's an american aesthetic bias. Again, if you go to a french kitchen with marble countertops, the marble is etched, stained by wine, etc. and they don't mind. I mean, the marble IS in a kitchen after all, and used for food prep, so it will show signs of use. Similarly, a wood counter in a traditional french kitchen will scratched and gouged, not babied. But I understand if we are thinking of home resale, and what we prefer, we may not want any etching or patina. As to flour containers, I am surprised no one has brought up the issue of insects getting into flour containers that aren't air tight. The OP's first link, and the pioneer woman link, both seem to me to be flour containers that are invitations for insects. I like a glass container with a tight screw top, but often the mouth is not wide enough for scoop-and-sweep of flour. I also have an assortment of the big Oxo Pop air-tight containers, the Click-clack cubes, and LocknLock containers. They are all BPA free too. A friend of mine doesn't like the chore of transferring flour or sugar from the original bag to another container. If anyone reading this thread is like that, there's the air-tight Flour container or sugar container.

Thanks, ladies -- whenever I make something for the first time I tend to overthink everything, print out a dozen recipes and then worry until dinnertime. I blind baked my crust and it's not real pretty because my crimping left a lot to be desired but I broke off a piece and it's really flakey and good. I'm going to mix up my filling now and take Coconut's advice and cut back, microwave, and taste. I always prefry meatloaf, meatballs and Hungarian hamburger to taste for seasoning but never thought I could do it with pie filling. I'm going to try the King's recipe someday, too, if this one fails so thanks readinglady. I really appreciate all the feedback -- now it's back to cooking.....

If you overwork it, or it gets too warm and the fats in it melt, you can still use it but it won't be as flaky. With pie crust, you want to work it as little as possible and keep it as cold as possible. If you can still see flecks of butter in the crust, it's fine. I use a food processor and freeze my butter and shortening for a little while before processing it in. I use the vodka crust mentioned above. I keep the vodka in the freezer. I also refrigerate between steps as even the heat in your hands can start to melt the fat in the crust.