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1
Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl.
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2
Pulse the flour, salt and sugar in a food processor until combined.
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3
Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy.
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4
Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps.
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5
Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times.
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6
Squeeze a small amount of dough between your fingers.
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7
If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times.
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8
(Do not let the dough come together.)
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9
Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight.
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10
On a floured surface, roll the dough into a 12-inch circle, about -inch thick.
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11
Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings.
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12
Fold the edges under the rim and crimp.
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13
Refrigerate the crust until firm, 20 minutes.
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14
Meanwhile, preheat the oven to 400 degrees.
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15
Line the chilled crust with foil and fill with pie weights or dry beans.
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16
Bake until the edges are golden, 15 minutes.
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17
Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes.
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18
Cool slightly on a wire rack.
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19
Cover any cracks in the crust with the dough trimmings before filling.
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20
Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar.
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21
Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth.
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22
Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes.
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23
(Tent loosely with foil for the last 10 minutes if the crust gets too dark.)
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24
Cool to room temperature on a wire rack, then refrigerate until ready to serve.
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25
Dust with confectioners' sugar before slicing.
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26
Photograph by Tim Klein
