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1
Preheat the oven to 425u00b0 F. Have a 9-inch pie plate ready..
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2
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.
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3
Add ice water 1 tablespoon at a time until the dough just comes together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
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4
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.
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5
Dock the frozen dough all over with a fork. Place a square of parchment over the pie and fill with pie weights. Bake until just beginning to brown at the edges, 8 to 10 minutes. Remove the pie weights, brush the base of the dough with egg wash, and return to the oven for 3 to 4 minutes more. Reduce oven temperature to 350u00b0 F. Cool the crust completely.
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6
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.
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7
In a medium bowl, whisk the remaining 1/3 cup sugar, the yolks, and the salt together to combine. Pour the cream into the yolks in a steady stream, whisking constantly to combine. Strain the custard into the cooled crust.
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8
Bake until the custard is set around the edges, but still noticeably jiggly in the center, 25 to 30 minutes. Cool to room temperature.
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9
When the pie is cool, sprinkle sugar in an even layer over the pie. Brulee the sugar with a torch until evenly melted and caramelized. Let sit at least 5 minutes before serving.
