Cream Pie: Silky Filling & Flaky Crust

Instructions:

1. Whisk the flour, salt, and sugar in a large bowl. Grate the frozen butter directly into the mixture and toss with a fork until it looks like coarse crumbs. Add the ice water one tablespoon at a time until the dough just holds together when squeezed. Wrap it in plastic and chill for 30 minutes.
2. Once chilled, roll it out, fit it into your pie plate, and bake at 350°F (180°C) with pie weights for 15 minutes, then another 10-15 minutes without weights until the bottom is dry and golden. Cool completely.
3. In a medium bowl, whisk the egg yolks until smooth. In a separate heavy bottomed saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the whole milk, whisking constantly to ensure no cornstarch clumps remain.
4. Place the saucepan over medium heat. Cook, whisking frequently, until the mixture begins to thicken and bubble. Once it bubbles, cook for 1 more minute. Remove from heat.
5. Slowly drizzle about half of the hot milk mixture into the egg yolks while whisking vigorously. Note: This prevents the eggs from scrambling by gradually raising their temperature.
6. Pour the tempered egg mixture back into the saucepan. Cook over medium heat for another 2 minutes until it reaches a thick, pudding like consistency. Remove from heat and immediately stir in the cubed butter and vanilla bean paste.
7. Press the hot custard through a fine mesh sieve into a clean bowl. This removes any tiny bits of cooked egg. Immediately pour the filling into the cooled pie crust. Press a piece of plastic wrap directly onto the surface of the custard.
8. Place the pie in the refrigerator. Let it chill for at least 6 hours, though overnight is even better. This time is essential for the cornstarch to fully set into a sliceable structure.
9. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with a whisk or electric mixer until stiff peaks form. The cream should stand up straight when you lift the beaters.
10. Spread the whipped cream over the chilled custard. You can use a spatula for a rustic look or pipe it on for something more formal. Slice and serve immediately.