Instructions
- Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Add the split vanilla bean and its scrapings. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor. Remove the vanilla bean.
- Temper the eggs: In a separate bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to prevent scrambling. Pour the yolk mixture back into the saucepan with the remaining milk mixture.
- Cook the Filling: Return the saucepan to medium heat and cook for 1-2 minutes more, stirring constantly, until the filling is smooth and thickened. Stir in the vanilla extract.
- Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled dough and place it in a 9-inch pie plate. Pour the filling into the crust. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
- Cool completely before serving.
