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For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:
Mix the Dry Ingredients:
In a large bowl, combine the flour, salt, and sugar.
Cut in the Butter:
Add the chilled butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Add the Water:
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix.
Chill the Dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming any excess and crimping the edges.
Bake the Crust:
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10-15 minutes, or until the crust is golden brown. Allow to cool completely.
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