Vanilla Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Make sure to use a pie dish with a removable bottom.

2. 2

   Combine the flour, sugar, and salt in a bowl. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Keep the mixture cold and avoid overworking it.

3. 3

   Add the eggs one at a time, stirring with a fork until the mixture comes together in a ball.

   Tip: Make sure to scrape down the sides of the bowl as needed.

4. 4

   Roll out the dough on a lightly floured surface to a thickness of about 3 mm. Transfer the dough to a 23 cm pie dish and trim the edges to fit.

   Tip: Use a fork to crimp the edges of the crust.

5. 5

   Bake the crust for 15-20 minutes, or until it is lightly golden.

   Tip: Keep an eye on the crust to avoid overbrowning.

6. 6

   In a separate bowl, whisk together the heavy cream, vanilla extract, and melted butter.

   Tip: Make sure to stir well before pouring the filling into the pie crust.

7. 7

   Pour the filling into the baked pie crust and smooth the top with a spatula.

   Tip: Make sure to pour the filling slowly to avoid creating air bubbles.

8. 8

   Bake the pie for an additional 25-30 minutes, or until the filling is set and the crust is golden.

   Tip: Keep an eye on the pie to avoid overbrowning.

9. 9

   Allow the pie to cool to room temperature before serving.

   Tip: You can serve the pie with whipped cream or vanilla ice cream, if desired.

10. 10

    Serve the pie chilled, garnished with a sprinkle of sugar and a few vanilla beans if desired.

    Tip: This step is optional, but it adds a nice touch to the presentation of the pie.