In a food processor fitted with a metal blade, pulse together the flour, sugar and salt.

Then add in the cold butter or margarine and pulse until the butter is the size of peas.

Slowly add in the water, a little at a time. Stop adding water when the dough begins to form large clumps. I always use about three tablespoons of water and one more tablespoon in dry winter months.

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Form it into a ball and gently flatten the top, forming a disc. Wrap in plastic wrap and chill in the refrigerator for one hour.

Once the dough has chilled, place it onto your floured work surface and roll the dough to fit a nine-inch pie dish. I roll the dough into a 12-inch circle so that there is enough crust to go up the edges of the dish and so I can trim and flute. When rolling out the chilled pie dough, start from the center and work your way out in all directions, turning the dough with your hands as you go.

Transfer your dough to a greased pie dish by rolling the dough around your rolling pin and then unrolling it into your pie dish. Gently press the dough onto the bottom and up sides of the dish. Trim the edge of the dough and shape to your liking. Place in the freezer while you make the filling.

Meanwhile, preheat your oven to 350 degrees Fahrenheit.

In a small microwavable bowl, melt the butter or margarine.

Pour the melted margarine into a larger bowl and mix in the brown sugar and honey. Whisk in the vanilla, cinnamon and eggs until well combined. Stir the crushed granola bars and oats into the mixture.

Pour the filling into the chilled pie crust.

Bake for 40-50 minutes or until the center is set. If your crust begins to brown too quickly, cover it with a pie saver or some foil.

Cool for at least 30 minutes before serving. Serve warm or at room temperature.