In the bowl of a food processor, pulse the flour, and salt to combine. Add the butter and pulse until it’s the size of peas. Remove the mixture and transfer to a medium bowl.
On a lightly floured surface, roll out the dough to 1/4- to 1/8-inch thick. Transfer the dough to the pie plate, and work carefully to make sure it’s nestled all the way down to the base. Chill thoroughly: 15 to 20 minutes in the freezer is best. While the crust cools, in a small saucepan, bring the cream, vanilla bean, and 1/3 cup of the sugar to a simmer over medium heat. Let cool to room temperature, and discard the vanilla bean.
erinjmcdowell This looks fabulous, but I have too many lactose intolerant people in my circle.
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