Preparation Steps

• For the crust: In a large bowl, whisk together flour and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
• Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until lightly golden.
• For the filling: In a large bowl, whisk together sugar, flour, and salt.
• In a separate bowl, whisk the lightly beaten eggs. Gradually whisk the milk into the eggs.
• Pour the milk mixture into the dry ingredients and whisk until smooth. Stir in the vanilla extract and butter.
• Pour the filling into the pre-baked pie crust.
• Bake at 350°F (175°C) for 30-35 minutes, or until the filling is set and slightly jiggly in the center.
• Let the pie cool completely on a wire rack before slicing and serving.