In a large bowl, whisk together flour and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Shape the dough into a disc, 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 dough to fit a 9-inch pie plate.

Gently press the dough into the pie plate. Crimp the edges as desired.

Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden.

Let the crust cool slightly while you prepare the filling.

In a large bowl, whisk together sugar, flour, and salt.

Whisk in the lightly beaten eggs.

Gradually whisk in the milk.

Pour the filling into the pre-baked pie crust.

Bake at 350°F (175°C) for 25-30 minutes, or until the filling is set and a knife inserted near the center comes out clean.

Stir in the butter and vanilla extract. Let the pie cool completely on a wire rack before serving.